Peeps Easter Cupcakes

Triple Chocolate Cheesecake Murder

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

## Cupcake Ingredients:

* 4 large eggs
* 1/2 cup vegetable oil
* 1/2 cup whole milk
* 1 cup ***(8 ounces by weight)*** sour cream
* 12-ounce ***(by weight)*** bag of white chocolate or vanilla baking chips ***(11-ounce package will do, too -- I used Nestle.)***
* 1 box Yellow Cake Mix, your choice ***(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 vanilla pudding and pie filling ***(I used Jell-O.)***

## Ingredients To Decorate:

* 18 to 24 miniature Peeps to place on top of the frosting.

## 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 until they are light and fluffy, and are a uniform color.
* Pour in the **half-cup of vegetable oil** and mix it in with the eggs on LOW speed. Continue to mix for one minute or until it is thoroughly mixed.
* Add the half-cup of **whole milk** and mix it in on LOW speed.
* Add the cup of **sour cream** and blend it in thoroughly. Shut off the mixer.

* **Open** the bag of **white chocolate or vanilla baking chips**. If you have a food processor, attach the steel blade and pour the chips into the bowl. Process the chips in an on-and-off motion until they are chopped into small pieces. If you don't have a food processor, place the chips on a cutting board and cut them into smaller pieces with a sharp knife. Place the smaller pieces of chips in a bowl and set them on the counter to add to  your cupcake batter later.
* **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 HAL**F 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 vanilla pudding and pie filling** and sprinkle in the contents. Mix it in on LOW speed. Shut off the mixer, scrape down the sides of the bowl again, and remove it from the mixer. **Set it on the counter**.
* **Sprinkle** the **white chocolate or vanilla baking chips** into your mixing bowl and 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 cupcake pans. Fill the cups **three-quarters (3/4) full**. Smooth the tops of your cupcakes with a rubber spatula and place them I the center of your preheated oven.
* **Bake** you Peeps Easter Cupcakes at 350 degrees F. for **15 to 20 minutes**.

* **Before** you take your cupcakes out of the oven, test one for doneness by inserting a cake tester, thin wooden skewer, or long toothpick into the middle of a 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 burners or wire racks. Let them **rest** in the pans until they **cool** to room temperature and then **refrigerate** them for **30 minutes** before you frost them. ***(Overnight is fine, too.)***
* **Frost** your cupcakes with **Cream Cheese 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.