Ingredients
Scale
- 1 recipe of chocolate cupcakes (use 2 8″ round pans instead of muffin tin)
- 1 recipe chocolate pudding for filling (optional, or just use frosting)
- “Buttercream” Frosting (recipe at bottom of post)
- allergen-friendly sprinkles
Instructions
- Bake the round pans in the oven as directed in the chocolate cupcakes for 15-20 minutes or until the tops of the cakes spring back. Allow to cool fully.
- Level out one of the cake tops. Spread the chocolate pudding or frosting over the cake. Place the other cake on top.
- Coat with the frosting and sprinkles.
