EASTER DOUBLE-CHOCOLATE CUPCAKES
1 dark chocolate cake mix
1/2 cup sour cream
1 cup mini chocolate chips
1 3/4 cups butter, room temperature
1 (16 oz jar) Marshmallow Fluff
1 (16 oz pkg) confectioners' sugar
2 tsp. vanilla
Preheat oven to 350°F. Line muffin pan with baking cups. Prepare cake mix as directed on package, adding the addition of sour cream. Stir in chocolate chips. Divide evenly among liners.
Bake 20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes.
In a mixing bowl, with an electric mixer, beat butter until fluffy. On low, mix in Fluff until just combined. Beat in vanilla and sugar, beat until creamy. Frost cooled cupcakes. Optional- tint shredded coconut with different food coloring and sprinkle over marshmallow frosted cupcakes.
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