A dressed-up cake mix is topped with decadent chocolate buttercream frosting for a perfect treat to serve chocolate lovers!
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1 (15.25- to 16.5-ounce) package chocolate cake mix
1 1/2 cups buttermilk
1/2 cup Land O Lakes® European Style Butter, melted
3 large Land O Lakes® Eggs
2 tablespoons unsweetened cocoa
1 (1-ounce) square bittersweet baking chocolate, melted
1 teaspoon almond extract
1 cup Land O Lakes® European Style Butter, softened
4 cups powdered sugar
1/2 cup unsweetened cocoa
2/3 cup Land O Lakes® Heavy Whipping Cream
2 (1-ounce) squares bittersweet baking chocolate, melted
1 tablespoon light corn syrup
Chocolate shavings, if desired
*Substitute 1 1/2 tablespoons vinegar or lemon juice and enough milk to equal 1 1/2 cups; let stand 5 minutes.
Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
Combine all cake ingredients in bowl. Beat at medium speed 2 minutes or until batter is well mixed.
Divide evenly among baking cups. Bake 16-18 minutes or until toothpick inserted in center comes out clean. Remove from muffin pans; cool completely.
Beat 1 cup butter in bowl until creamy. Beat at low speed, gradually adding powdered sugar, 1/2 cup cocoa and salt alternately with whipping cream until well mixed. Stir in melted chocolate and corn syrup.
Frost or pipe onto cooled cupcakes. Sprinkle with chocolate shavings, if desired.
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