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Gram gets credit for this one. It started as a pound cake recipe but since I live in a world where more is… MORE… I started using this recipe for cupcakes and got rave reviews.

No, the cupcakes don't look like this but I love this picture of Gram (Feb. '11) so go with it.

This Choco-BEAST recipe is boss in a bundt cake pan, as a cake, or as cupcakes.

Gather:

  • 3 oz. package of chocolate pudding mix
  • 1 dark chocolate cake mix
  • 1 c. sour cream
  • 1/2 c. vegetable oil
  • 1/2 c. warm H20
  • 4 eggs
  • 1 1/2 c. semi-sweet chocolate chips
  • 1 tsp. vanilla

Go:

  • In a large bowl combine all except the chocolate chips. Beat 4 minutes. Fold in the chocolate chips.
  • For a silly chocolatey rich Bundt Cake: Bake at 350 for 50 – 60 minutes in a greased and floured bundt pan. Let cool for 10 minutes, then turn onto a wire rack and sprinkle the top with confectioner’s sugar.
  • For cupcakes: Bake at 350 for 10 – 12 minutes.
  • For mini-cupcakes: Bake at 350 for 7 – 9 minutes.

That's THREE kinds of chocolate + whisky + chocolate + buttercream. What whaaaa?!

Pictured here with my beloved whisky and chocolate buttercream frosting, but you can top the cupcakes with whatever suits you.

ENJOY!

xoxo,

S