Chocolate Cupcakes


Chocolate Cake:
1 box Devil’s Food Cake Mix
3 eggs
1/2 cup oil
1 cup buttermilk
3/4 cup sour cream
2 teaspoons vanilla extract
1 teaspoon cinnamon
Chocolate Ganache:
1 cup chocolate chips
1/4 cup whipping cream
Chocolate Buttercream:
1/2 cup butter, softened
8 oz cream cheese, softened
2 teaspoons vanilla extract
2/3 cup unsweetened cocoa
2-3 cups powdered sugar


1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a bowl and set aside.
3. In a large bowl, whisk eggs, oil, buttermilk, sour cream, vanilla extract and cinnamon together.
4. Add cake mix and stir until smooth.
5. Fill cupcake liners 3/4 full and bake for 17-22 minutes, or until an inserted knife comes out clean.
6. Ganache: Once your cupcakes are cooled, place your chocolate chips in a heat proof bowl with whipping cream. Microwave for 20 seconds, remove and stir. Continue to microwave in small increments until smooth.
7. Dip the tops of your cooled cupcakes into the ganache and let set.
8. Buttercream: Beat butter and cream cheese for 2 minutes. Scrape bowl and let beat again. Add vanilla extract and cocoa, beat well. Slowly add powdered sugar until you reach your desired consistency. Add 1 tablespoon of milk if it becomes too thick.
9. Pipe buttercream over ganache once it has set and top with chocolate shavings.

See Original Recipe