Have you ever tried to find the best chocolate cupcake and get tired of the hunt for the best,? This recipe is so moist and so easy you’ll be wanting to make it again and again. You can add mini chocolate m&m’s to the cake batter if you like, but this recipe I left alone and let the chocolate speak for itself! I topped off each cupcake with mini m&m’s which look much cuter on top than the large m&m’s. The icing is my go-to chocolate icing, but you can certainly use whatever icing recipe you perfer…make it yours!
1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini m & m’s.
Preheat oven to 350 degrees F. Line cupcake pan with cupcake liners and set aside.
In a very large bowl, mix together everything except mini m & m’s. Batter will be thick. Stir in the mini m & m’s. Use an ice cream scoop to fill each cupcake liner 2/3 full.
For baking time, use the baking times on the back of the devil’s food cake box as a guide for cupcakes and usually add 10 mins to whatever it says. Check with a toothpick, and if it’s not done, bake for another minute or two. When toothpick inserted in the center comes out clean, cupcakes are done. remove to a wire rack and cool completely. Ice cupcakes with Fudge Frosting Recipe below.
If making a cake:
Pour batter into cake pan of choice (I normally use two 9-inch pie pans). Bake 30-35 minutes or until toothpick comes out clean.
3/4 cup Cocoa
4 cups confectioner sugar
1/2 cup butter (softened)
1 teaspoon vanilla (real)
1/2 cup evaporated milk
pinch of salt
Mix Cocoa and sugar. Cream part of cocoa mixture with butter. Blend in vanilla and 1/2 of milk. Add remaining Cocoa and sugar mixture and blend well. Add remaining milk and beat to desired consistency.