Easy Chocolate Cupcakes

by Taryn Camp Aug 06, 2020

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. 

 

Decorations:

Crayon Decorating Kit

Assembly:
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. 
Taryn Camp


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