Christmas Light Cupcakes

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 small box Chocolate instant pudding mix
  • 1 Frosting, store bought black
  • 1 box Milk chocolate cake mix
  • 1 Vanilla buttercream
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Dairy

  • 3/4 cup Sour cream

• Desserts

  • 1 M&ms

• Liquids

  • 1/2 cup Water

Found on bakedbree.com

Description

Ingredients

• 1 box milk chocolate cake mix
• 1 small box chocolate instant-pudding mix
• 3 eggs
• 3/4 cup vegetable oil
• 1/2 cup water
• 3/4 cup sour cream
• 2 teaspoons vanilla extract
• Vanilla Buttercream
• store bought black frosting
• M&Ms

Directions

• Preheat oven to 350°. Line two muffin tins with 18 paper liners. Add cupcake ingredients to the bowl of an electric mixer. Beat well, about 3 minutes, scrapping the bowl occassionally. Divide batter evenly between muffin tin. Bake for 18 to 22 minutes, or until a toothpick comes out clean. Let cool completely. Using a large round tip, pipe buttercream in a swril onto the cupcakes. Draw a black line around the surface of the frosting. Stick M&Ms vertically into the side of the cupcakes.
• Preheat oven to 350°. Line two muffin tins with 18 paper liners.
• Add cupcake ingredients to the bowl of an electric mixer. Beat well, about 3 minutes, scrapping the bowl occassionally.
• Divide batter evenly between muffin tin. Bake for 18 to 22 minutes, or until a toothpick comes out clean. Let cool completely.
• Using a large round tip, pipe buttercream in a swril onto the cupcakes. Draw a black line around the surface of the frosting. Stick M&Ms vertically into the side of the cupcakes.