By Aspen Kahl
Who doesn’t love a cupcake? Whip up this recipe from the Capture the Coast to create a perfect homemade treat for your Valentine!
- 1 (2-layer) package chocolate fudge cake mix
- 1 ½ cups (9 oz) miniature chocolate chips
- 1 teaspoon vanilla extract
- 1 (4 oz) package chocolate cook-and-serve pudding mix
- 1 envelope whipped topping mix
- 1 cup (2 sticks) unsalted butter, softened
- 6 cups confectioners’ sugar
- 1 ¼ cups unsweetened baking cocoa
- ½ cup milk
- 2 teaspoons vanilla extract
For the cupcakes, preheat the oven to 350 degrees. Toss ¼ cup of the dry cake mix with the chocolate chips in a small bowl to coat and set aside. Prepare the remaining cake mix using the package directions. Add the vanilla and pudding mix and beat for 1 minute. Add the whipped topping mix. Beat at medium speed until the batter is light and fluffy. Fold in the chocolate chips.
Fill lined muffin cups a little over three-fourths full. Bake for 20-25 minutes or until a knife inserted into the center of the cupcakes comes out clean. For a cake, spoon the batter into three 9-inch cake pans and bake for 25-28 minutes or until a knife inserted into the center comes out clean. Cool on a wire rack.
For the frosting, beat the butter, 4 cups of the confectioners’ sugar, the baking cocoa, ¼ cup of the milk and the vanilla at low speed in a mixing bowl for 1 minute. Beat at medium speed for 4 minutes. Add the remaining 2 cups confectioners’ sugar 1 cup at a time, beating for 2 minutes after each addition. Add the remaining ¼ cup milk or additional confectioners’ sugar if needed for the desired consistency.
Spread over the cupcakes. You may add additional baking cocoa to taste. The frosting may be stored in an airtight container at room temperature for several days. For vanilla frosting, substitute an additional 1 teaspoon vanilla extract for the baking cocoa. Use clear vanilla extract for a bright white frosting.