Ingredients for Cake Doctor's Red Less Velvet Cupcakes
- German Chocolate Cake Mix
- Vanilla Instant Pudding Mix
- 1 cup sour cream
- 1 cup water
- Vegetable Oil
- Red Food Coloring
- 2 large eggs
- Miniature Semisweet Chocolate Chips
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How to Make Cake Doctor's Red Less Velvet Cupcakes
- Preheat oven to 350°F (175°C). Line a 24-cup muffin tin with paper liners.
- In a large mixing bowl, combine:
- Add the cake mix (1 box, 15.25 oz), pudding mix (1 package, 3.4 oz), sour cream (1 cup), water (1 cup), oil (1/2 cup), eggs (2 large), and any desired flavoring (optional).
- Beat with an electric mixer on low speed for 30 seconds, then scrape down the sides of the bowl.
- Increase mixer speed to medium and beat for 2 minutes, scraping down the sides as needed. The batter should be thick and well combined.
- Gently fold in 1 cup of chocolate chips.
- Fill each cupcake liner ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- While cupcakes are cooling, prepare the white chocolate peppermint cream cheese frosting (recipe not included, but easily found online).
- Once the cupcakes are completely cool, frost each cupcake generously with the white chocolate peppermint cream cheese frosting.
- Refrigerate for at least 20 minutes to allow the frosting to set.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
73g
Fat
20g
Carbs
8g
