Quick Double Chocolate Cupcakes

Ingredients:

Quick Double Chocolate Cupcakes

• 1 package of dry Devil's Food biscuit mix
• 0.5 cups vegetable oil
• 3 eggs
• 1 tbsp. semi-sweet chocolate mini granules
• 2-3 cups butter cream (see recipe below), tint with any food coloring

Toppings

• Licorice ropes
• Crushed Mints (Red and White)
• Crushed lemon drops
• Multicolored nonpareil
• White and dark chocolate granules
• Chocolate dragees in colored glaze
• Colored decorative sugar
• Dry breakfast cereals, such as colored rings, pillows

White butter cream

• 340 g unsalted butter, room temperature
• 4 cups powdered sugar
• 3 tbsp whole milk, room temperature
• 2 tsp vanilla extract
• Food coloring, such as yellow, blue, and red (or other colors to taste)

Preparation:

1. Preheat oven to 350°F (175°C). Line two muffin tins (12 each) with paper liners. Set aside.
2. In a bowl, beat the cake mix, 1 1/3 cups water, vegetable oil, and eggs with a mixer on medium speed until smooth. Stir in 3/4 cup chocolate chips.
3. Divide the batter evenly among the molds, stirring occasionally to distribute the chocolate chips evenly. Fill the cups almost to the top. Sprinkle the remaining 1/4 cup chocolate chips evenly over the top.
4. Bake until the cupcakes spring back when lightly pressed or a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
5. Once the cupcakes have cooled, set out bowls of frosting, spoons, spatulas, and sprinkles and let the kids decorate their cupcakes.
6. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until very soft. Meanwhile, line a large sheet of parchment paper with flour and sift the powdered sugar onto the parchment. This will prevent clumping and make mixing easier.
7. Reduce mixer speed to medium and pour half of the powdered sugar from the parchment paper into the bowl. Mix until smooth. Add the milk and mix until smooth. Then add the remaining powdered sugar and vanilla extract and mix. Increase mixer speed to medium and beat the icing until very fluffy, 3-4 minutes. If desired, divide the icing into several portions and tint with food coloring.
8. Spread the frosting on the cooled cupcakes. Refrigerate any leftover frosting, but be sure to let it come to room temperature before using. Whip the frosting again until it's fluffy again.