Chocolate Cupcakes

I bought a totally amazing cupcake book called "Your Cup of Cake" by Lizzy Early--highly recommend it! I usually don't use mixes often, but these recipes can be used with gluten-free cake mixes or pretty much any other special diet cake mix. Enjoy!


1 box devil's food cake mix
3 eggs
1/2 cup oil
1 cup buttermilk
3/4 cup sour cream
2 tsp. vanilla extract

Sift the cake mix into a separate bowl and set aside. Whisk together the eggs, oil, buttermilk, sour cream and vanilla until unified consistency. Stir in the cake mix until well combined. Fill cupcake liners 2/3 full of batter. Bake at 350* for 17 minutes or until the cakes spring back from being touched. Let cool on rack. Frost when completely cooled.

Chocolate Buttercream:

1 cup softened butter

2 tsp. vanilla extract

3/4 cup unsweetened baking cocoa

1 Tbsp. milk

3-4 cups powdered sugar

sprinkles (optional)

Beat butter 2 minutes. Add vanilla, cocoa and milk. Gradually add powdered sugar. Pipe onto cupcakes using a large open or closed star tip.