Ingredients

The following ingredients have 80 Servings
  • 15.25 oz box chocolate cake mix
  • 3.4 oz small box chocolate Instant pudding mix
  • 5 large egg whites
  • 1 1/4 cups sour cream or yogurt
  • 1/2 cup milk
  • 2 TBSP melted butter
  • 2-3 TBSP milk
  • 1 TBSP corn syrup
  • 1/4 cup melted chocolate chips
  • 1 cup powdered sugar
  • sprinkles for topping

Instruction

  • Preheat the oven to 325° F. Coat mini muffin tins with cooking spray- note that the non-stick spray made specifically for baking works best! This recipe makes 75-85 mini cupcakes so I ended up baking 3 1/2 batches in my mini cupcake pan that holds 24 cupcakes.
  • Beat the ingredients for the cupcakes in a large bowl with an electric mixer for several minutes until smooth and somewhat whipped looking.
  • Fill each muffin hole about 3/4 way full. I used a heaping small cookie scoop and it worked perfectly! Bake each pan for about 12-14 minutes or until a toothpick inserted in the center comes out clean.
  • Cool the pan for a few minutes, then overturn cake bites onto a wire rack. Turn cakes right side up and let cool another 5 minutes. Then you're ready to glaze them!