This is one recipe with two variations.  I have fallen in love with the ease and goodness of these cupcakes.  I am sure I will find some other variations soon!


1 Devil's Food Cake Mix
1 5.9 oz box of instant chocolate pudding - not sugar free
1 c sour cream - not low fat
1 c vegetable oil
1/2 c water
4 eggs
1 Tbsp vanilla

1. Combine all ingredients in a mixer.  Beat till smooth.

2. Pour into either oiled or lined cupcake tins.

3. Bake for 18-20 minutes at 350 degrees.  Take them out when you touch them and the cake springs back from your touch.


1. Melt 1/3 c chocolate chips and 1 tsp peppermint extract (or 1/3 c of andes mint pieces) with 2 Tbsp heavy cream and 1/4 c powdered sugar.
2. BEFORE cupcakes cool pipe mixture into the center of every cupcake.  Just poke a hole in it with the tip of a small frosting tip and fill cupcake till cupcake bulges slightly.
3. Cool cupcakes completely.
4. For frosting beat 8 oz cream cheese, 6 Tbsp butter, 3-4 c powdered sugar, 1 Tbsp milk, 1 tsp peppermint extract and green food coloring.  Frost cupcakes using a jumbo decorating tip.  Drizzle a little extra ganache filling (if you have run out while filling cupcakes just make a little more) and top with an andes mint.


Cool cupcakes completely
1. For frosting beat 3 sticks of butter, 6 c powdered sugar, 1/3 c milk and 1/2 c caramel sauce.  You might need to add a few more Tbsp of milk as needed.
2. Frost one small layer on each cupcake and put cupcakes in the freezer for ten minutes.
3. Melt 2/3 c chocolate chips with 3 Tbsp cream and 1/4 c powdered sugar.  Dip each cupcake into the chocolate mixture.  (This will give you a soft chocolate topping.  If you want you can use melted almond bark instead but it will give you a crispy chocolate topping).  Sprinkle each cupcake with heath bits.
4. When ganache is set frost with caramel frosting again using a jumbo frosting tip.  Drizzle chocolate or caramel on top and sprinkle on sea salt.