Chocolate lovers, unite! These intensely chocolate cupcakes will hit the spot and then some.
Ingredients
1 box dark chocolate cake mix, plus ingredients on back of box
2 small boxes instant chocolate pudding mix
1 cup fat free milk
FOR FROSTING:
2 sticks butter, room temperature
1 tsp vanilla extract
¼ cup dark chocolate cocoa powder
1 Tbsp heavy cream
About 4 cups powdered sugar
Chocolate sprinkles
Hershey's Kisses, unwrapped
Instructions
Preheat oven to 350 degrees F. Line 2 muffin tins with about 18 paper liners. Set aside.
In a large bowl, prepare the batter according to package directions. Stir in ONE of the boxes of pudding mix to combine. Portion the batter evenly among the muffin tins, filling about ¾" full. Bake cupcakes for approx. 15-18 minutes, or until a toothpick inserted near the center comes out clean. Cool the cupcakes completely.
Once cupcakes have cooled, core the centers out with a paring knife. Discard or snack on the cupcake guts! Meanwhile, in a medium bowl, combine the remaining box of pudding with the cup of milk and whisk to combine. Once it starts to set, begin filling the cupcakes with the pudding as full as you can without them overflowing. Pop the cupcakes in the fridge.
In the bowl of a stand mixer, beat together the butter, vanilla extract and cocoa with the paddle attachment until creamy and combined, about 2 minutes. Gradually add the powdered sugar, about one cup at a time, until the frosting is light and fluffy. Add the cream only if the mixture becomes too thick.
Place the frosting into a piping bag attached with your desired tip and pipe frosting high onto the filled cupcakes, making sure you cover the filled spot. Sprinkle with chocolate jimmies and top with a Hershey's Kiss. Store leftovers in the fridge.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2013/10/18/kiss-of-death-cupcakes/