Ingredients for Cake
1 package chocolate cake mix (I used devils’ food.)
1 package instant chocolate pudding mix
1 cup plain greek yogurt
1 cup vegetable oil
2 teaspoons vanilla extract
½ cup coffee
Ingredients for Chocolate Cream Cheese Frosting
8 ounces cream cheese, room temperature
¼ cup unsalted butter, room temperature
3 cups powdered sugar, sifted
½ cup cocoa powder
Directions for Cake
Preheat oven to 350 degrees F. Line 2 muffins tins with paper cupcake liners.
In a large bowl, whisk eggs, yogurt, oil, vanilla and coffee together. Whisk in cake mix and pudding mix until combined.
Distribute batter evenly into lined muffin tins.
Bake for 17 to 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Allow cupcakes to cool for about 5 minutes in muffin tins and place on a wire rack to cool completely before frosting.
Directions for Chocolate Cream Cheese Frosting
In a stand mixer, beat cream cheese and butter. Slowly add in powdered sugar. Mix in cocoa powder.
I used a frosting bag with a piping tip to frost the cupcakes.
Store frosted cupcakes in refrigerator if not serving immediately.
Serves 24 cupcakes.
This recipe brought to you by Sophie in the Kitchen