Cooking Made Easley

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Submitted by Tara Deal of Treble in the Kitchen blog

Cupcakes

• 1 box devil’s food cake mix
• 3.9 oz box instant chocolate pudding
• 3 eggs
• 3/4 cup Reggae Red wine
• 1/2 cup plain nonfat Greek yogurt
• 1/2 cup water

Chocolate Buttercream Frosting

• 1 stick of butter, softened
• 2 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/3 cup milk*

Cupcakes:

Preheat the oven to 350 degrees. Place cupcake liners in cupcake pan. In a large mixing bowl, combine all ingredients. Mix at a medium speed for 2-3 minutes until the batter in smooth and thoroughly combined. With an ice cream scoop, scoop batter evenly into cupcake liners. Bake in the oven for 18 minutes, or until a clean knife inserted into the center of one of the cupcakes comes out clean. Allow to cool completely before frosting.

Chocolate Buttercream Frosting:

In a large mixing bowl, beat the butter for about a minute to soften. Alternately, add in the dry ingredients and the wet ingredients.

*Only add the milk until the frosting is of the desired consistency. You may need a little more, or a little less.