One of the biggest ordeals I face with making cupcakes is choosing just one flavor to make. Should I make chocolate? Vanilla? Fruit? Mocha? Peanut butter? What kind of crowd are serving? The two flavors I typically narrow it down to when having trouble deciding is Chocolate Chip or Oreo cupcakes. If someone doesn’t like chocolate, they can have Oreo, and if someone doesn’t like Oreos, they can borrow my straightjacket. Kidding- or am I?
This flavor is pretty universal, appealing to a wide variety of ages and groups…especially kids.
Chocolate Chip Cupcakes (makes about 36 cupcakes)
1 box Duncan Hines® yellow cake mix
1 (3-4 oz.) box instant vanilla pudding mix
1 cup vegetable oil
½ cup water
8 oz. sour cream
1 bag mini chocolate chips (plus regular chocolate chips as a garnish)
2 (16 oz.) cans chocolate icing (or recipe below)
Preheat oven to 350 degrees. In a medium size mixing bowl, combine all ingredients except the chocolate chips and chocolate icing. Beat with electric mixer at medium speed for 2-3 minutes. Add chocolate chips and stir until chips are evenly distributed throughout the batter. Line a 12 cavity muffin pan with cupcake liners. Spoon batter into each cavity, about 2/3 full. Bake for 22-24 minutes until tops of cupcakes are a light golden brown. Remove pan from oven, remove cupcakes from pan, and cool cupcakes completely on cooling racks. Using a pastry bag with a cake decorating tip, pipe chocolate icing on top of each cupcake and top with a chocolate chip, if desired.
Chocolate Buttercream Icing
1 lb. unsalted butter, softened
3 cups confectioners sugar
1 cup unsweetened cocoa
1 tablespoon vanilla extract
1/4 cup water
In a medium size mixing bowl or standing mixer, combine butter and vanilla extract, beat at medium speed for 2-3 minutes. Add cocoa, confectioners sugar, and water. Continue mixing for another 2-3 minutes, until smooth.