Triple Chocolate Cupcakes

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1 (18.25 oz) package Devils Food Cake Mix

1 (3.9 oz) package instant chocolate pudding mix

1 (16 oz) container sour cream

3 eggs

1/3 c. vegetable oil

1/2 c. cooled espresso or coffee flavored liqueur (I like Kahlua)

2 c. semi-sweet chocolate chips

Preheat oven to 350 degrees.  Line two cupcake tins with 24 paper liners.

In a large bowl combine the cake mix, pudding mix, sour cream, eggs, oil and coffee/coffee liqueur.  Mix until well blended.  Fold in chocolate chips and using a muffin sized scoop, fill each cup 2/3 full.

Bake in preheated oven for 20-25 min or until cake springs back when lightly tapped.  If you try the toothpick method, you may hit a chocolate chip and think it’s not done, so don’t!

Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

The picture is for a Halloween version of the cupcake but they are great without decoration or with just some confectioners sugar dusted on top.

Kid-friendly Hint:  Skip the alcohol.  My kids will eat it either way but you just never know.  The Kahlua has a very distinctive taste.

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