I'm still working on making them look pretty but it's surprisingly easy to make them look decent.
Oven 350°
Makes 30
Cupcakes
1 pkg. (18.25 oz) chocolate cake mix
1 pkg. (3.9 oz.) chocolate instant pudding
1 cup milk
½ cup sour cream
4 large eggs
2 cups (1 12-oz. pkg.) semi-sweet chocolate chips
Place cupcake holders in two 12-opening pans. Combine cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels. Pour into prepared baking cups filling each about ⅔ full. Bake for 20 minutes or until wooden pick inserted in cake comes out clean. Remove cups from pan to wire rack to cool completely. Bake remaining cupcakes in the same manner.
Peanut Butter Frosting
(Courtesy of Wilton)
1/3 C. shortening
1/3 C. butter
3/4 C. peanut butter
1 t. vanilla
4 C. powdered sugar
4 - 6 T. milk
Cream shortening and butter together. Add peanut butter and vanilla. Add powdered sugar one cup at a time, mixing between each addition. Add milk one tablespoon at a time until desired consistency is reached. Fill a ziploc sandwich baggie with frosting and seal closed. (The more full it is, the harder it is to manipulate the bag so don't worry about stuffing it full.) Cut off about ¼“ of one of the bottom corners and squeeze frosting out onto the cupcake in spirals.
Chocolate Mousse Frosting
2 C. heavy whipping cream
3 C. semi-sweet chocolate chips
2 C. powdered sugar
Measure chocolate chips out into a big mixing bowl. In a sauce pan, bring cream to a boil over medium heat. Pour over chocolate chips. Stir to blend the chocolate until it is mixed with the cream. Let it cool in the refrigerator. When it is completely cool, whip like you would whipping cream. Add powdered sugar and continue to whip until desired thickness is reached. Fill a ziploc sandwich baggie with frosting and seal closed. Cut off about ¼“ of one of the bottom corners and squeeze frosting out onto the cupcake in spirals.
