Page 243 - Cupcakes

1 package (18.25 ounces) plain German chocolate cake mix

1¼ cups buttermilk
⅓ cup vegetable oil

4 large eggs
1 teaspoon pure vanilla extract

PALE CHOCOLATE FROSTING:

8 tablespoons (1 stick) butter, at room temperature
4 cups confectioners’ sugar, sifted

1 tablespoon unsweetened cocoa powder
3 to 4 tablespoons milk
1 teaspoon pure vanilla extract

4 containers (1.75 ounces each, 1 cup total) chocolate sprinkles

HEAD FROSTING AND FACE:

3 tablespoons butter, at room temperature
2 ½ cups confectioners’ sugar, sifted

1 teaspoon unsweetened cocoa powder
3 to 4 teaspoons milk
48 miniature chocolate chips

24 brown M&M’s
Sliced almonds

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24
cupcake cups with paper liners. Set the pans aside.

2. Prepare the cupcake batter: Place the cake mix, buttermilk, oil, eggs, and
vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30
seconds. Stop the machine and scrape down the sides of the bowl with a rubber
spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping
down the sides again if needed. Spoon or scoop ⅓ cup batter into each lined
cupcake cup, filling it three quarters of the way full. (You will get between 22
and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.