15 ¼ouncesyellow cake mix with pudding in the mix1 box
3large eggs
¾cupvegetable oil
½cupwater
¾cupsour cream
Chocolate Buttercream
1cupunsalted buttersoftened
½cupunsweetened cocoa powder
3tablespoonsmilkor heavy cream
1teaspoonpure vanilla extract
3 ½cupspowdered sugar
1teaspoonespresso powderoptional
Instructions
Cupcakes
Preheat oven to 350°F and prepare muffin pan with muffin liners.
Pour all ingredients into a large bowl or bowl of a stand mixer. Mix until combined.
15 ¼ ounces yellow cake mix with pudding in the mix, 3 large eggs, ¾ cup vegetable oil, ½ cup water, ¾ cup sour cream
Use a ¼ cup measuring cup or a small scoop to fill the muffin liners until they are halfway full.
Bake in a preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Remove the cupcakes from the oven. Transfer them out of the muffin pan and onto a wire rack to cool completely before frosting.
Chocolate Buttercream
Place the butter, vanilla, milk, and espresso powder (if using) into the bowl of a stand mixer.
1 cup unsalted butter, 3 tablespoons milk, 1 teaspoon pure vanilla extract, 1 teaspoon espresso powder
Sift the powdered sugar and cocoa powder into the bowl. Mix on low speed for about a minute then adjust the speed to medium. Continue to mix for about 2 to 3 more minutes until the buttercream is fully combined and fluffy.
3 ½ cups powdered sugar, ½ cup unsweetened cocoa powder
Decorate the cupcakes with the buttercream and serve. Store any leftovers in the refrigerator for up to 5 days.
Notes
The calories listed are an approximation based on the ingredients and a serving size of 1 cupcake with chocolate frosting. The calorie count does NOT include the sprinkles seen in the photos. Actual calories will vary. The cupcakes can be stored in your fridge, in a sealed container, for up to 5 days.