If chocolate cake is good – and it is! – then certainly chocolate cake with chocolate pudding and chocolate chips is three times as great!
This is sort of an old family recipe that I made into cupcakes a couple of weeks ago. Way back in the dark ages of baking, the Bundt pan was introduced and this recipe was included with our brand spanking new Bundt pan. The cake weighs about five pounds and is, hands down, one of the most moist and dense cakes I have ever eaten. Pure heaven for a chocoholic.
The cake recipe only calls for a dusting of powdered sugar, no frosting. While that would work for cupcakes, as well, I topped them with the fabulous Peanut Butter Frosting from Crazy Little Projects which I discovered when making the Reese’s Peanut Butter Stuffed Cupcakes. I could seriously eat a bowl of that frosting. But you can certainly use any other frosting you would like.
Triple Chocolate Cupcakes
Yield: about 22 cupcakes
1 package (2 layer) chocolate cake mix (I use Devil’s Food flavor)
1 package (4 serving) chocolate instant pudding
1 3/4 cup milk
1 package (12 oz) chocolate chips (I used the mini chocolate chips)
Preheat oven to 350 degrees.
Line muffin tins with cupcake liners.
Combine cake mix, pudding, milk, eggs and chips in a large bowl. Mix by hand until well blended.
Spoon into the line muffin tins, filling about 2/3 full.
Bake for 17 to 18 minutes or until the cake springs back when lightly pressed.
Remove from tins and cool on wire rack.
Peanut Butter Frosting
1 cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
5 teaspoons milk
I usually just use a ziploc bag to pipe the frosting on because I like to be able to throw it away when I am done. Fill the bag, snip a corner off and pipe.