Easy Chocolate Cupcakes

Back to School Chocolate Cupcakes

Makes 24 cupcakes

Wow...can you believe how fast this summer has whizzed by?! Back to School season is here and I don't know about you, but my house is in full gear-up season. With all the busyness of getting ready, taking a quiet moment to bake up some quick and easy cupcakes is a great way to relax and get excited about school. This recipe is super easy using chocolate cake mix as the base. A few extra ingredients take this basic mix to super yummy in a heartbeat. Topped with the most adorable Sprinkle Pop "Back to School" sprinkles, you will have your school-bound kiddos eagerly awaiting their classroom before the school bell rings!

Chocolate Cupcakes:

1-16 oz. Devil’s Food Cake Mix

1-3 oz. Chocolate Instant Pudding Mix

1 C. Sour Cream

1 C. Vegetable Oil

4 Large Eggs

½ C. Whole Milk

1 T. Pure Vanilla Extract

  1. Mix all dry ingredients in a large mixing bowl. 
  2. Incorporate wet ingredients and mix until combined. 
  3. Use an ice cream scoop and fill 2/3 of a lined cupcake tin. 
  4. Bake at 325 °F until a toothpick comes out clean approximately 19-21 minutes.

Vanilla Frosting:

2 sticks butter, softened
4 cups powdered sugar
1 tsp vanilla
2-3 tbsp heavy cream
In a mixing bowl, cream the butter until smooth. Add in the sugar, vanilla, and heavy cream. Mix until smooth. 



Crayon Decorating Kit

Using a 1M tip or open star tip, pipe frosting onto each cupcake. Sprinkle generously with our Rainbow Road mix and top with a pressed sugar crayon. 

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