Step 1

Place the rack in the middle position of the oven. Preheat the oven to 325 degrees

Step 2

In a large bowl combine the cake mix and eggs. Add the chocolate pudding, oil and hot water, mix. add sour cream, mix. Stir in the chocolate chips.

Step 3

Pour individual cupcake papers 3/4 full. Bake at 325 degrees for 15 to 25 minutes or until they spring back when touched. It is very important not to over cook these cupcakes. Remove from oven and let the cupcakes cool in the freezer. These can be frozen ahead of time and frosted frozen if desired.

Step 4

Butter Cream Frosting:

Step 5

In a small bowl mix the softened butter, vanilla, powdered sugar and milk with an electric hand-held beater until smooth. (Keep mixing, it will all come together).

Step 6

Fill a pastry bag with frosting and a 1M tip. Starting from a little bit inside and outside edge, holding the bag up straight over the cupcake, begin to make a circle and continue with the circle until the cupcake has the desired amount of frosting. (You want to see that the cupcake is chocolate, so not to cover the entire top). This is enough frosting to frost 21 cupcakes.