Chocolate-Sour Cream Cupcakes

8 ingredients
8 steps

Ingredients

  • 1 pkg. (2-layer size) chocolate cake mix
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 pkg. (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding
  • 1/2 cup oil
  • 1/2 cup water
  • 4 eggs
  • 1 tsp. vanilla
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Directions

  1. 1
    Heat oven to 350 degrees F.
  2. 2
    Beat all ingredients except COOL WHIP in large bowl with mixer until blended.
  3. 3
    Spoon into 24 paper-lined muffin cups.
  4. 4
    Bake 30 to 35 min.
  5. 5
    or until toothpick inserted in centers comes out clean.
  6. 6
    Cool in pans 10 min.
  7. 7
    Remove to wire racks; cool completely.
  8. 8
    Frost cupcakes with COOL WHIP.

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