Cookie Butter Chocolate Cupcakes
Servings 24
These Cookie Butter Chocolate Cupcakes are rich, sweet, and easy to make! An adapted cake box mix makes up the moist cupcakes and then they're topped with a silky smooth cookie butter frosting and a cookie butter cup!
Ingredients
- 1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
- 3.9 oz package Jell-O Instant Chocolate Fudge Pudding
- 4 eggs
- 1 cup sour cream
- ¾ cup vegetable oil
- ½ cup milk
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 1½ cup mini chocolate chips
Frosting:
- Cookie Butter Frosting Recipe
- 24 Cookie Butter Cups
Instructions
- Preheat oven to 375°F and line a cupcake pan with liners and set aside.
- Combine all ingredients in a stand mixer and beat until combined.
- Fill cupcake liners ½-¾ full.
- Reduce heat to 350°F and bake for 18 to 22 minutes until a toothpick comes clean.
- Remove from oven and move cupcakes to cooling racks to finish cooling.
- Prepare frosting according to the recipe directions and pipe onto cooled cupcakes, top with an unwrapped cookie butter cup.
Nutrition
Calories: 244kcal | Carbohydrates: 25g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 267mg | Potassium: 101mg | Fiber: 1g | Sugar: 18g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
Find it online: www.sugarandsoul.co/cookie-butter-chocolate-cupcakes-recipe/