Velvety Chocolate Surprise Cupcakes
Indulge in these delightful Velvety Chocolate Surprise Cupcakes, featuring a rich chocolate cake base packed with miniature semisweet chocolate chips for that extra touch of sweetness. Each bite delivers a moist texture with a hint of creaminess from the sour cream, while the absence of red food dye creates a beautifully understated version of a classic treat. Perfect for parties or a cozy dessert night, these cupcakes are sure to impress with their hidden chocolatey surprise and creamy white chocolate peppermint frosting.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
German chocolate cake mix
1 package (18 1/4 ounces) (Dry mix, ready to combine.)
vanilla instant pudding mix
1 package (3 1/2 ounces) (Dry mix, ready to combine.)
sour cream
1 cup (Room temperature for better mixing.)
water
1/2 cup (Room temperature.)
vegetable oil
1/2 cup (Use a neutral flavor oil.)
red food coloring
1 bottle (1 ounce) (Optional for color; can omit for a red-less version.)
large eggs
3 (Room temperature for better mixing.)
miniature semisweet chocolate chips
1 cup (No preparation needed.)
Instructions
1
Preheat your oven to 350°F and position a rack in the center. Line 24 cupcake cups with paper liners and set aside.
2
In a large mixing bowl, combine the German chocolate cake mix, vanilla pudding mix, sour cream, water, vegetable oil, eggs, and the food coloring. Use an electric mixer on low speed to blend for about 30 seconds.
3
Scrape down the bowl's sides with a rubber spatula, then increase the mixer speed to medium and beat for an additional 2 minutes, scraping again as necessary. The mixture should be thick and well combined.
4
Gently fold in the miniature semisweet chocolate chips with a spatula until evenly distributed.
5
Using a spoon or an ice cream scoop, fill each cupcake liner three-quarters full with the batter. You should end up with 22 to 24 cupcakes; remove any excess liners if necessary.
6
Transfer the cupcake pans to the oven and bake for 18 to 20 minutes. They are done when a gentle press with your finger causes them to spring back.
7
Remove cupcakes from the oven and let them cool in the pans for 5 minutes before transferring them to a wire rack, allowing them to cool completely for about 15 minutes.
8
While the cupcakes are cooling, prepare your White Chocolate Peppermint Cream Cheese Frosting. Once cupcakes are cool, use a short metal spatula or spoon to add a generous tablespoon of frosting on each cupcake, creating a lovely swirl on top.
9
To finish, place the frosted cupcakes in the refrigerator for about 20 minutes to let the frosting set. Serve and enjoy your delicious treats!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Velvety Chocolate Surprise Cupcakes?
They are a rich chocolate cupcake made with German chocolate cake mix, vanilla pudding, and sour cream, featuring a surprise of miniature semisweet chocolate chips inside.
What is the surprise in these cupcakes?
The surprise is the inclusion of miniature semisweet chocolate chips folded into the batter for an extra touch of sweetness and texture.
How many cupcakes does this recipe yield?
This recipe yields approximately 22 to 24 cupcakes.
At what temperature should the oven be preheated?
The oven should be preheated to 350 degrees Fahrenheit.
What is the recommended oven rack position?
The oven rack should be positioned in the center of the oven.
Which cake mix is used for the base?
A 18.25-ounce package of German chocolate cake mix is used.
What type of pudding mix is needed?
A 3.5-ounce package of vanilla instant pudding mix is required.
Why is sour cream added to the cupcake batter?
Sour cream adds a hint of creaminess and helps create a moist, velvety texture.
Can I omit the red food coloring?
Yes, the red food coloring is optional and can be omitted for a more understated chocolate version of the treat.
How long should I mix the batter on low speed?
Mix the ingredients on low speed for about 30 seconds.
How long should the batter be beaten on medium speed?
Beat the mixture on medium speed for an additional 2 minutes.
What type of oil is best for this recipe?
A neutral-flavored vegetable oil is recommended.
What size should the eggs be?
The recipe calls for 3 large eggs, preferably at room temperature.
When should I add the miniature chocolate chips?
Gently fold in the miniature semisweet chocolate chips after the batter has been fully mixed.
How much should I fill each cupcake liner?
Fill each cupcake liner three-quarters full with the batter.
What is the baking time for these cupcakes?
The cupcakes should bake for 18 to 20 minutes.
How can I tell if the cupcakes are done?
They are done when a gentle press with your finger causes them to spring back.
How long should cupcakes cool in the pan?
Let them cool in the cupcake pans for 5 minutes before moving them.
What is the total cooling time before frosting?
They should cool in the pan for 5 minutes and then on a wire rack for about 15 minutes.
What kind of frosting goes with these cupcakes?
They are paired with a White Chocolate Peppermint Cream Cheese Frosting.
How should the frosting be applied?
Use a short metal spatula or spoon to add a generous tablespoon of frosting, creating a swirl on top.
Do these cupcakes need to be refrigerated?
Yes, place the frosted cupcakes in the refrigerator for about 20 minutes to let the frosting set.
What is the texture of the finished batter?
The batter should be thick and well combined.
Is the vanilla pudding mix prepared before adding it?
No, the pudding mix should be added as a dry mix.
Can I use regular chocolate chips instead of miniature ones?
Miniature chips are recommended for even distribution, but regular chips can be used if preferred.
Should the sour cream be at room temperature?
Yes, room temperature sour cream allows for better mixing.
What tool is used to fold in the chips?
Use a rubber spatula to gently fold in the chocolate chips.
How many cupcake cups should I line?
Line 24 cupcake cups with paper liners.
Is there a specific way to fill the liners?
You can use a spoon or an ice cream scoop to fill the liners evenly.
What makes the frosting unique?
The frosting is unique because it combines white chocolate and peppermint with a cream cheese base.