Start to Finish: 1 hour 15 minutes
Ingredients:
Cupcakes
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.28 ounces) *plain devil's food or dark chocolate fudge cake mix
1 package (3.9 ounces) *chocolate instant pudding mix
4 large eggs
1 cup *sour cream
1/2 cup warm water
1 stick butter, melted (1/2 C oil)
1-1/2 cups semisweet chocolate chips
*I used Darn Good Chocolate Cake recipe, substituting yellow cake mix and vanilla pudding, omitting chocolate chips.*
Frosting
4 oz semi-sweet chocolate
1 C Cool Whip
Directions:
1. Place a rack in the center of the oven and preheat the oven to 350*F. Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
2. Place the cake mix, pudding mix, eggs, sour cream, warm water, and melted butter in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2-3 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Fold in the chocolate chips, making sure they are well distributed throughout the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45-50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto the rack to cool completely, 20 minutes more. Or invert it onto a serving platter to slice and serve while still warm.
4. Make the filling by mixing small vanilla pudding (3.4oz) with 1 C cold milk, let sit for 5 min. Fold in 1 Cup Cool Whip. Either insert into cupcake using syringe or cut cupcake in half and spread filling on.
5. Make the icing by mixing the chocolate chips and cool whip together. Melt in microwave 1 min, stir. Spread on top of cupcakes.
Servings: 24
Ingredients:
Cupcakes
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.28 ounces) *plain devil's food or dark chocolate fudge cake mix
1 package (3.9 ounces) *chocolate instant pudding mix
4 large eggs
1 cup *sour cream
1/2 cup warm water
1 stick butter, melted (1/2 C oil)
1-1/2 cups semisweet chocolate chips
*I used Darn Good Chocolate Cake recipe, substituting yellow cake mix and vanilla pudding, omitting chocolate chips.*
Frosting
4 oz semi-sweet chocolate
1 C Cool Whip
Directions:
1. Place a rack in the center of the oven and preheat the oven to 350*F. Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
2. Place the cake mix, pudding mix, eggs, sour cream, warm water, and melted butter in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2-3 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Fold in the chocolate chips, making sure they are well distributed throughout the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45-50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto the rack to cool completely, 20 minutes more. Or invert it onto a serving platter to slice and serve while still warm.
4. Make the filling by mixing small vanilla pudding (3.4oz) with 1 C cold milk, let sit for 5 min. Fold in 1 Cup Cool Whip. Either insert into cupcake using syringe or cut cupcake in half and spread filling on.
5. Make the icing by mixing the chocolate chips and cool whip together. Melt in microwave 1 min, stir. Spread on top of cupcakes.
Servings: 24
Notes: This is a cake recipe adapted for cupcakes. You can use it for either, but if you do a cake use a bundt pan and if you do cupcakes use cupcake liners or sprayed and lightly floured cupcake pan.
Variations: May substitute different flavors of your choice in the cake recipe; vanilla cake with vanilla pudding, banana cake with banana pudding, use flavored yogurt instead of sour cream.
Nutrition Facts per serving: 244 cal., 12.3 g total fat (6.5 g sat. fat), 48 mg chol., 254 mg sodium, 31.2 g carbo., 1.1 g fiber, 3.7 g pro. Daily Values: 4% vit. A, 6% calcium, 3% iron
Nutrition Facts per serving: 244 cal., 12.3 g total fat (6.5 g sat. fat), 48 mg chol., 254 mg sodium, 31.2 g carbo., 1.1 g fiber, 3.7 g pro. Daily Values: 4% vit. A, 6% calcium, 3% iron
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