From: Jenn@eatcakefordinner
1 (15.25 oz.) box Devil's Food Cake Mix
1 (3.9 oz.) box instant Chocolate Fudge Pudding Mix
3/4 c. water
3/4 c. vegetable or canola oil
1 tsp. vanilla
4 large eggs
1 c. The Greek Gods Chocolate Mocha Greek-Style Yogurt
Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners and spray with cooking spray. In a large bowl combine dry cake mix, dry pudding mix, water, oil, vanilla, eggs and yogurt. Mix together until smooth and creamy, batter will be thick. Divide batter between muffin cups. Bake for about 23 minutes or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. Cool completely and top with Pumpkin Pie Frosting. Makes around 25 cupcakes. Store leftover cupcakes in the refrigerator.
Pumpkin Pie Frosting
1 (3.4 oz.) box instant Vanilla Pudding Mix
3/4 tsp. pumpkin pie spice
3/4 c. chilled evaporated milk (or you can use regular milk)
4 Tbl. canned pumpkin puree
1 tsp. vanilla
1/4 c. powdered sugar
1 (8 oz.) carton thawed whipped topping
Mix together dry pudding mix and pumpkin pie spice. Add the evaporated milk, canned pumpkin and vanilla and mix until well combined. Stir in the powdered sugar. Carefully fold in the thawed whipped topping. Refrigerate for at least 30 minutes. Then, add to a piping bag fitted with a piping tip (I use a Wilton 1M tip) and pipe onto cupcakes. Or you can just spread it over each cupcake. Garnish with sprinkles or mini chocolate chips, if desired.