INSTRUCTIONS:

1 Box of your favorite chocolate cake mix ( I used Duncan Hines Devil’s Chocolate Cake).

Olive oil (Substitute for vegetable oil in the original box cake recipe)

1/4 Cup unsweetened cocoa powder

1/3 Cup granulated sugar

1 Cup Ghirardelli Semi-sweet chocolate chips

1 Cup butter (room temperature)

1 8 oz. packet of cream cheese (room temperature)

2 Cups of confectioner’s sugar

2 Tsp vanilla extract

INSTRUCTIONS:

1. Preheat oven to 400ºF.

2. Empty the cake box contents into a large mixing bowl

3. Add all ingredients that it calls for with the only exception that you will substitute olive oil for the vegetable oil, as explained above.

4. Mix well and add the unsweetened cocoa powder, sugar and chocolate chips. Mix until well combined.

5. Line your cupcake pan with liners and pour the mixture into each cupcake liner.

6. Bake for 8 minutes at 400º F and then turn the temperature down to 350ºF. Don’t skip this step. Specially if you live in a higher elevation place. This will prevent for your cupcakes to sink in. Bake them for a remainder time of 8 minutes or until fully baked. (Insert a toothpick in the center to make sure they are ready).

7. Make sure to cool down the cupcakes before frosting.

8. For the frosting… cream the butter and cream cheese in a mixing bowl.

9. Add the sugar and vanilla while you are mixing at low speed.

10. Mix until fully combined.

11. Frost the cupcakes once they have cooled down and add the garnish of your choice. I chose these cute little tiny hearts for mine.

12. ENJOY!