Chocolate Cupcakes with Pumpkin Spice Buttercream Frosting
  • 1 box devil's food cake mix
  • 1 pkg (4 oz) instant chocolate pudding mix
  • 8 oz sour cream
  • 4 eggs
  • ½ cup vegetable oil
  • ½ cup water
  • Frosting:
  • ½ cup (1 stick) butter, softened
  • ½ cup vegetable shortening
  • 4 cups powdered sugar
  • 2 T International Delight Pumpkin Spice Coffee Creamer
  1. Preheat oven to 350.
  2. Fill wells of your cupcake pans with cupcake liners; set aside.
  3. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, water and oil.
  4. Beat on low 30 seconds; scrape down sides of bowl.
  5. Beat on medium 2 minutes.
  6. Pour cake mix into prepared pans.
  7. Bake 25 minutes, or until a tester comes out clean.
  8. Meanwhile, in the bowl of your stand mixer, cream together butter and shortening.
  9. Add powdered sugar ½ cup at a time, beating until well-combined.
  10. Add liquid coffee creamer. Continue beating until creamy.
  11. If your frosting is too thin, add a little more powdered sugar until desired consistency. If it's too stiff, add a little more coffee creamer.
Recipe by Views From the Ville at