EASTER DOUBLE-CHOCOLATE CUPCAKES WITH PEEPS
1 (18.25 oz pkg) dark chocolate cake mix (plus water, eggs, and oil)
1/2 cup sour cream
3/4 cup mini chocolate chips
1 lb unsalted butter, room temperature
1 (16 oz jar) Marshmallow Fluff
1 (16 oz pkg) confectioners' sugar
1 tsp. vanilla
Peeps marshmallow chicks
Preheat oven to 350°F. Line 24 muffin cups with cupcake liners. Prepare cake
mix with water, eggs, and oil as directed on package, adding sour cream.
Stir in chocolate chips. Divide evenly among liners.
Bake 20 minutes or until a toothpick inserted in center comes out clean.
Cool 10 minutes.
In a bowl, with mixer on medium speed, beat butter until fluffy. On low, mix
in fluff until just combined. Beat in vanilla and sugar. On medium, beat
until creamy. Frost cooled cupcakes. Top with different colored Peeps on
each cupcake.
1 (18.25 oz pkg) dark chocolate cake mix (plus water, eggs, and oil)
1/2 cup sour cream
3/4 cup mini chocolate chips
1 lb unsalted butter, room temperature
1 (16 oz jar) Marshmallow Fluff
1 (16 oz pkg) confectioners' sugar
1 tsp. vanilla
Peeps marshmallow chicks
Preheat oven to 350°F. Line 24 muffin cups with cupcake liners. Prepare cake
mix with water, eggs, and oil as directed on package, adding sour cream.
Stir in chocolate chips. Divide evenly among liners.
Bake 20 minutes or until a toothpick inserted in center comes out clean.
Cool 10 minutes.
In a bowl, with mixer on medium speed, beat butter until fluffy. On low, mix
in fluff until just combined. Beat in vanilla and sugar. On medium, beat
until creamy. Frost cooled cupcakes. Top with different colored Peeps on
each cupcake.
