Insanely moist chocolate cake with chocolate chips, with chocolate frosting with toffee bits...could there be anything better? These babies were a major hit! I'd say these are a cure for all of your problems! I'm trying to eat dessert once a week, instead of daily. So maybe my taste buds were a little amped up-but really, my weekend was blissful thanks to these.I've seen this recipe on a number of blog sites, so who knows who gets the credit. One way Sisters Cafe made this was in bundt form with dripping luscious frosting. I've been told it's also amazingly good.
Insanely Moist Chocolate Cupcakes
1 Devils food cake mix
1 small box (4oz) instant chocolate pudding
4 eggs
1 cup sour cream (not low-fat or fat-free)
1/2 cup warm water
1/2 cup oil
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees.
You will need 3 muffin pans. Line only 2 1/2 of the pans with paper cups. Give or take a few.
Place all ingredients except chocolate chips in mixer. Blend for 30 seconds scraping sides of bowl. Continue to mix on med. speed for 2 minutes. Stir in chocolate chips. Scoop 1/4 cup of batter into each cup. Bake for 18 - 20 minutes or until tops springs back when touched. Let cool.
*Recipe update: I recently made these with only 1/2 cup sour cream and they were just as moist and yummy!
My Favorite Chocolate Frosting
1 stick butter - softened
1/2 cup cocoa powder
1/3 cup half & half (you can use heavy whipping cream or whole milk)
1 1/2 tsp pure vanilla
4 to 5 cups powdered sugar
pinch of salt
In an electric mixer beat butter until creamy. Add cocoa until just combined. Add vanilla, salt and 1 cup powdered sugar. Mix until combined. On low, pour in a little of the milk alternating with powdered sugar 1 cup at a time. Mix until you get the consistency you like.
