Chocolate Cupcakes w/ Vanilla Buttercream Frosting

I love cupcakes! I adore everything about them. They are not only a favorite dessert of mine, but I also choose to decorate my kitchen with them ;)  You know of another love of mine?? CHOCOLATE! Yes, you can never go wrong with a good chocolate cupcake...or one with a smooth buttercream to finish it off! Of course a cupcake can still be fabulous with out the frosting...but then come on, we might as well just call it a muffin! These cupcakes will leave you satisfied. They are easy to make and super moist! I hope you will enjoy them as much as I do!


15.25oz pkg Devils Food Cake Mix, such as Betty Crocker Super Moist
5.9oz pkg instant chocolate pudding mix
1 C canola oil
1/2 C warm water
4 eggs
2 tsp vanilla extract
1 C sour cream

Preheat oven to 350º. Line muffin tins with 24 muffin cups, or spray with cooking spray. Set aside.

In a large mixing bowl, whisk together cake mix and pudding mix, set aside.

In medium bowl, with an electric mixer on low speed, mix together water, oil, and eggs until blended. Pour into cake mixture and add sour cream, mix on medium until just combined, scraping down sides with spatula as necessary.

Using an ice cream scoop, evenly divide batter among cups. Bake for 19-20 minutes until cakes spring back when touched lightly. Allow to cool in pan 10 min before moving cupcakes to a wire rack to cool completely.

Once cooled, prepare your frosting:

2 C butter, softened
7 C confectioners' sugar
2 tsp milk
2 tsp vanilla extract
1/4 tsp salt

In a large bowl with an electric mixer, beat together butter, sugar, and salt until blended. Add milk and vanilla, beat until desired consistency ( about 5 min). Add in food coloring of choice (opt.) Frost cupcakes. (frosting is for 24 cupcakes)