Start pouring things in the mixer, hrm... I could use just a cup of skim milk, but why not use the rest of the heavy whipping cream I have - don't want it to go to waste. Topped off the whipping cream with skim milk, that makes 2% - right? Maybe 3 1/2%...
1 cup of sour cream. Of course I do.... don't have a cup of sour cream. Dang it. Well I'm committed now, the milk and oil are already sloshing around... instead half a cup of sour cream and have a cup of.... oh! A half a brick of cream cheese, let's clean that up! Plop! In it goes! Don't worry, I had 4 eggs. The batter? Tasted amazing.
The cupcakes baked up nicely, although when they came out they sunk a little, perfect to add a nice swirl of frosting on top. Want to hear about the frosting? Sorry - you'll have to wait.
These cupcakes? I'd make them again - just as I did... and maybe even the right way. Who knows - maybe they'd be even better!
1 box Devil’s Food cake mix
1 box chocolate fudge instant pudding
1/2 cup vegetable oil
1 cup milk
1/2 cup sour cream
1/2 cup cream cheese
Preheat oven to 350 degrees. Using a stand mixer, combine all ingredients. Beat for about two minutes. Place slightly less than a 1/4 of a cup of batter into each cupcake liner. Bake for 18-20 minutes.