Chocolate Easter Egg Cupcakes

Triple Chocolate Cheesecake Murder

* Preheat oven to 350 degrees F., rack in the middle position.

* 1 box of chocolate cake mix, with or without pudding in the mix (the kind that makes a 9-inch by 13-inch cake or a 2-layer cake -- I used Duncan Hines)
* 5.1-ounce package of DRY instant chocolate pudding and pie filling (I used Jell-O)
* 12-ounce (by weight)' bag of semi-sweet chocolate chips (you can also use milk chocolate chips if you prefer -- I used Nestle)
* 9 to 12 Cadbury Mini Chocolate Easter Eggs (to decorate on top of frosting)

#### Hannah's 1st Note

*If you're baking these cupcakes for adults, you can use 1/4 cup chocolate liqueur and 1/4 cup whipping cream instead of half-cup of whole milk.*

### Directions

* Prepare your cupcake pans. You'll need two 12-cup cupcake or muffin pans lined with double cupcake papers.
* Crack the eggs into the bowl of an electric mixer. Mix them up on LOW speed. When they're mixed, turn the mixer up to MEDIUM speed and mix until they are light and fluffy, and are a uniform color.
* Turn the mixer down to LOW speed again and pour in the half-cup of vegetable oil. Mix it in with the eggs on LOW speed. Continue to mix for one minute or until it is thoroughly mixed in.
* Add the half-cup of whole milk and mix it in on LOW speed. (This is where you substitute the quarter-cup of chocolate liqueur and the quarter-cup of whipping cream, if you're making these for adults.)
* Add the cup of sour cream and blend it in thoroughly.
* Open the box of cake mix and sprinkle HALF of the dry cake mix on top of the contents in your mixing bowl.
* Turn the mixer on LOW speed and mix for 2 to 3 minutes, or until everything is well combined.
* Shut off the mixer and sprinkle in the 2nd HALF of the dry cake mix. Mix it in thoroughly on LOW speed.
* Shut off the mixer and scrape down the sides of the bowl with a rubber spatula.
* Open the package of instant chocolate pudding and pie filling and sprinkle in the contents. Mix it in on LOW speed.
* Shut off the mixer, scrape down the side of the bowl again, and remove it from the mixer. Set it on the counter.
* Open the bag of chocolate chips and sprinkle them into your mixing bowl. Stir them in by hand with a rubber spatula or mixing spoon.
* Use a rubber spatula or a scooper to transfer the cake batter into the prepared pans. Fill the cups three-quarters (3/4) full.
* Smooth the tops of your cupcakes with a rubber spatula and place them in the center of your preheated oven.
* Bake your Chocolate Easter Egg Cupcakes at 350 degrees F. for 15 to 20 minutes.
* Before you take your cupcakes out of the oven, test them for doneness by inserting a cake tester, thin wooden skewer, or long toothpick into the middle of one cupcake. If the tester comes out clean and with no cupcake batter sticking to it, your cupcakes are done. If there is still unbaked batter clinging to the tester, shut the oven door and bake your cupcakes for 5 minutes longer.
* Take your cupcakes out of the oven and set the pans on cold stove top burners or wire racks. Let them cool in the pans until they reach room temperature and then refrigerate them for 30 minutes before you frost them. (Overnight is fine, too.)
* Frost your cupcakes with **Chocolate Buttercream Frosting.**

**Yield:** Approximately 18 to 24 cupcakes, depending on cupcake size.

**To Serve:** These cupcakes can be served at room temperature or chilled. When you serve your cupcakes accompany them with tall glasses of icy-cold milk or cups of strong, hot coffee.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.