These were for the girls in my class at church and they are divine! The recipe comes from “Cupcakes from the Cake Mix Doctor” by Anne Byrn.
1 (18.25 oz) plain devil’s food cake mix
1 (3.4 oz) package vanilla instant pudding mix
1 cup whole milk (I only had skim so used that and they turned out great)
1/2 cup oil
1 teaspoon vanilla
1 cup milk chocolate chips (I only had semisweet)
milk chocolate rocky road frosting:
3/4 cup sugar
5 tablespoons butter
1/3 cup whole milk (only had skim and it worked just fine)
1 cup milk chocolate chips
3/4 cup coarsely chopped unsalted dry-roasted peanuts (I didn’t have any peanuts so used walnuts)
1 heaping cup miniature marshmallows
1 Preheat oven to 350. Line muffin tins with paper liners.
2 Prepare cupcake batter: Blend cake mix, pudding mix, milk, oil, eggs and vanilla on low for 30 seconds then on medium for 2 minutes. Fold in chocolate chips. Place 1 scoop of batter in each liner.
3 Bake cupcakes until they spring back when lightly touched, 18 – 20 minutes. Let cool in pans 5 minutes. Place on wire rack and let cool 15 minutes before frosting.
4 Prepare frosting: Cook sugar, butter and milk over medium low heat, stirring constantly, until mixture comes to a boil, 3 – 4 minutes. Boil, stirring constantly, 1 minute. Remove from heat and stir in chocolate chips until they are melted. Let pan rest to cool slightly but not completely, 3 – 4 minutes. Fold in nuts and marshmallows until well combined and marshmallows begin to melt.
5 Place a heaping spoonful of frosting on each cupcake and swirl to spread it out, covering tops completely.
Yields 24 cupcakes