MOIST CHOCOLATE CUPCAKES WITH FUDGE ICING

RECIPE AND PHOTO SUBMITTED BY ROSETTA SPERRING http://rosettassweettreats.wordpress.com/

Here is a recipe for “Moist Chocolate Cupcakes with Fudge Icing.” This is another one of my go-to-recipes for chocolate cupcakes with a Chocolate Fudge Icing, topped off with mini m&ms. Recipe is great for a cake also.http://wp.me/1ISET from ROSETTA’S SWEET TREETS

1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini m & m’s.

Preheat oven to 350 degrees F. Line cupcake pan with cupcake liners and set aside.

In a very large bowl, mix together everything except mini m & m’s. Batter will be thick. Stir in the mini m & m’s.  Use an ice cream scoop to fill each cupcake liner 2/3 full.

For baking time, use the baking times on the back of the devil’s food cake box as a guide for cupcakes and usually add 10 mins to whatever it says. Check with a toothpick, and if it’s not done, bake for another minute or two.  When toothpick inserted in the center comes out clean, cupcakes are done. remove to a wire rack and cool completely. Ice cupcakes with Fudge Frosting Recipe below.

If making a cake:

Pour batter into cake pan of choice (I normally use two 9-inch pie pans). Bake 30-35 minutes or until toothpick comes out clean.

Fudge Icing

Ingredients:

3/4 cup Cocoa
4 cups confectioner sugar
1/2 cup butter (softened)
1 teaspoon vanilla (real)
1/2 cup evaporated milk
pinch of salt

Mix Cocoa and sugar. Cream part of cocoa mixture with butter. Blend in vanilla and 1/2 of milk. Add remaining Cocoa and sugar mixture and blend well. Add remaining milk and beat to desired consistency.