I finally got around to making these and the cupcakes were so good and moist and the Butter Cream was so super easy. Together...they were delicious. I used Cake Doctor's recipe and sadly had to send them with Big Daddy this morning :( Otherwise I would have eaten them all.
1 pk white cake mix
1 pkg (3.4oz) pistachio instant pudding mix
1 c ginger ale
3/4 c veg oil
1/4 tsp almond extract
Place rack in center of oven and preheat to 350º. Line 22 muffin tins with paper liners. Make batter - place cake mix, pudding mix, ginger ale, oil, eggs and almond extract in a large bowl. Blend with mixer on low until ingredients just come together - about 30 seconds, scrape down sides. Increase speed to medium and beat an additional 2 minutes, scraping sides as needed. The batter should look smooth and thick.
Spoon or scoop 1/4 c of batter into each lined muffin tin, filling about 2/3's of way full. You will get 22-24 cupcakes just don't overfill. Bake 20-25 minutes until lightly golden and when spring back when lightly pressed with your finger. Cool on racks and make frosting.
8 tbsp (1 stick) at room temp
1/2 c unsweetened cocoa powder
3 c confectioners sugar, sifted
3-5 tbsp milk
1 tsp vanilla extract
Place butter and cocoa powder in large mixing bowl and blend on low until soft and combine -about 30 seconds. Stop mixer and add confectioners' sugar, 3 tbsp milk and vanilla. Blend on low until sugar is incorporated, another minute. Increase speed to medium and beat until light and fluffy, one more minute.
*Add 1-2 tbsp of milk if frosting is too stiff.
*If you want a darker color and more intense chocolate flavor, use warm water instead of milk.
I frosted my cupcakes and frosted them, I just added a squirt of classic white frosting and a sprinkling of chopped pistachios.
Linking up to these parties!