Scale
Ingredients
For the Cupcakes:
- 1 Butter Cake Mix (I prefer Pillsbury Golden Butter Recipe)
- 1 box (3.4 oz) instant vanilla pudding mix
- ½ cup water
- ⅓ cup real butter, softened
- 3 large eggs
- 8 oz. sour cream
- Red and Pink food coloring to reach desired “watermelon” color
- 1 cup mini chocolate chips
For the Frosting:
- 1 stick of butter, at room temperature
- 4 ounces cream cheese, at room temperature
- ½ cup shortening (3.5 oz)
- ½ cup brown sugar, packed
- 2 pounds confectioners sugar
- 1 tablespoon vanilla extract
- 3 tablespoons milk
- Electric Green food coloring
Instructions
For the Cupcakes:
- Preheat oven to 325°. Line muffin tin with cupcake liners.
- Thoroughly mix first 7 ingredients together.
- Stir in the chocolate chips.
- Fill the cupcake liners approximately ⅔ full of batter. I love to use a cookie scoop to get the perfect amount for each cupcake!
- Bake for 17-18 minutes, until the cupcakes are very lightly browned and spring back when touched in the center.
For the Frosting
- Cream the butter, cream cheese and shortening together until smooth.
- Add in the brown sugar and mix well.
- Add the confectioners sugar 1 cup at a time until well combined (it will be a little dry). Pour in the vanilla and add milk until desired texture is obtained.
- Add the green food coloring to reach the desired color.
- Cuisine: dessert
