Cooking Made Easley
Reggae Red Devil’s Food Cupcakes with Chocolate Buttercream Frosting
Submitted by Tara Deal of Treble in the Kitchen blog
- 1 box devil’s food cake mix
- 3.9 oz box instant chocolate pudding
- 3 eggs
- 3/4 cup Reggae Red wine
- 1/2 cup plain nonfat Greek yogurt
- 1/2 cup water
Chocolate Buttercream Frosting
- 1 stick of butter, softened
- 2 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/3 cup milk*
Preheat the oven to 350 degrees. Place cupcake liners in cupcake pan. In a large mixing bowl, combine all ingredients. Mix at a medium speed for 2-3 minutes until the batter in smooth and thoroughly combined. With an ice cream scoop, scoop batter evenly into cupcake liners. Bake in the oven for 18 minutes, or until a clean knife inserted into the center of one of the cupcakes comes out clean. Allow to cool completely before frosting.
Chocolate Buttercream Frosting:
In a large mixing bowl, beat the butter for about a minute to soften. Alternately, add in the dry ingredients and the wet ingredients.
*Only add the milk until the frosting is of the desired consistency. You may need a little more, or a little less.