RED VELVET CHOC CHIP CUPCAKES W/WHITE CHOCOLATE CREAM CHEESE FROSTING

Red Velvet Chocolate Chip Cupcakes w/ White Chocloate Cream Cheese Frosting 

1 pkg German Chocolate Cake Mix

1 (3.4 oz) Vanilla Instant Pudding mix

1 cup of sour cream

1/2 cup of water

1/2 cup of vegetable oil

1 bottle (1 oz) red food coloring

3 large eggs

1 cup of miniature semisweet chocolate chips

24 cupcake liners for pans 

Preheat oven to 350 degrees and line pans. 

Place the cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs in a large mixing bowl. Blend with an electric mixer for 30 seconds. Stop and scrape down bowl. Increase speed to medium and beat 2 minutes, stop and scrape down, if needed. Mixture should be thick and mixed well. Fold in chocolate chips. Spoon or scoop 1/3 cup of batter into each cupcake liner, filling to 3/4 of the way full.

Bake cupcakes 18 – 20 minutes, or until they spring back when lightly pressed. Remove pans from the oven and place on wire racks to cool for 5 minutees. Carefully remove cupcakes from pans and place on wire rack to cool until ready to frost. (Use a dinner knife to go around edges of cupcakes if needed to remove from pans.) 

White Chocolate Cream Cheese Frosting 

1 1/2 cups of butter, softened

1 (8-oz) package of cream cheese, softened

2 (1-oz) squares white chocolate, melted and cooled

1 1/2 Tbsp fresh lemon juice

4 1/2 – 5 cups of confestioners’ sugar