- Make sure to use instant coffee and not regular. You don't want gritty cupcakes!
- We used a cookie scoop to fill the cupcake pan very easily.
- They were finished in 17 minutes in my oven.
Double Chocolate Cupcakes
1 package chocolate cake mix
1 package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon instant coffee dissolved in 1/2 cup warm water
2 cups semi-sweet chocolate chips dusted in 1 tablespoon flour
Preheat oven to 350 degrees.
In a large bowl mix together the cake and pudding mix, sour cream, oil, eggs, vanilla extract, and instant coffee dissolved in water. Gently stir in the chocolate chips.
Fill each cupcake liner approximately 3/4 full. Bake for 17-20 minutes or until top is springy to the touch and a toothpick inserted comes out clean. Cool completely before frosting.
Very Vanilla Frosting
2 sticks of unsalted butter, softened
6 cups of powdered sugar
pinch of salt
3 tablespoons vanilla extract
2-4 tablespoons of milk (we used 3)
Beat butter and vanilla until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.
We used a pastry bag to pipe on the frosting and added chocolate sprinkles to make them pretty.
*Tip: Place your pastry bag inside of a drinking glass, fold the bag over around the edges of the glass, and fill it with frosting. Works very smoothly!