Prep 15 mins
Cook 25 mins
This is extremely easy yet wonderfully decadent cupcake recipe using red velvet cake mix that has been doctored up and a homemade buttercream/cream cheese frosting. When I make them, I have to hide a couple or I won't get any! Be warned; the batter is very thick. You haven't messed it up. Also, it makes a lot of frosting but as the frosting is so delicious, you won't mind having your cupcakes well covered :-)
- 510.29 g box red velvet cake mix
- 113.39 g box chocolate instant pudding
- 226.79 g package cream cheese, softened (NOT whipped)
- 453.59 g powdered sugar (confectioners, about 4 cups)
- 118.29 ml unsalted butter, softened
- 9.85 ml vanilla extract, divided
- 236.59 ml whipped topping (home made or cool whip, both work fine)
- Prepare cake mix as directed on box, adding in the box of chocolate pudding mix and 1 tsp of the vanilla extract.
- Beat well; batter WILL be thick.
- Fill a touch over half full muffin tins that have been well greased or lined with muffin/cupcake liners; don't fill too high as they rise considerably.
- Cool on rack when done.
- This will make approximately 24 cupcakes.
- As cupcakes bake, make frosting.
- Using a mixer, beat cream cheese, remaining tsp of vanilla and butter in large bowl until well blended; gradually beat in powdered sugar.
- Careful beating in the sugar or you (and your kitchen) will end up looking like an audition for a movie of Casper the Friendly Ghost hehe.
- Beat in whipped topping and continue beating until frosting is thick and creamy looking, giving it enough time for the powdered sugar to break down and dissolve or you will have grainy frosting.
- If TOO thick, add cream or milk a LITTLE at a time until of piping consistency. You can always add a touch more cream; you can't take it out so be careful.
- Pipe or spread frosting on top of cupcakes when cool -- then pig out. :-).