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1
Preheat the oven to 350 F. Line two 12-cup standard muffin tins with paper cupcake liners and set aside.
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2
In a bowl, using an electric mixer, mix the cake mix, 1 1/3 cups water, oil and eggs on medium speed until moistened and smooth.
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3
Stir in 3/4 cup chocolate chips.
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4
Divide the batter evenly among the muffin cups, stirring it occasionally to redistribute the chocolate chips.
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5
The batter will nearly fill each liner to the top.
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6
Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the cupcakes.
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7
Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 20 minutes.
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8
Transfer to a rack to cool.
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9
When cool, put the White Faux Buttercream out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.
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10
In the bowl of a stand mixer, using the paddle attachment, whip the butter on high speed until very soft.
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11
Meanwhile, place a large sheet of parchment paper on a work surface.
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12
Using a large sifter, sift the confectioners' sugar onto the parchment.
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13
This helps prevent clumping and makes the mixing easier.
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14
Lower the speed of the mixer and, using the parchment as a funnel, pour half the sugar into the bowl and mix slowly until combined.
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15
Add the milk and mix until combined.
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16
Once combined, add the remaining sugar with the vanilla and mix.
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17
Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, 3 to 4 minutes.
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18
If desired, divide the icing into smaller batches and color with food coloring.
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19
Spread the icing on cooled cupcakes while at room temperature.
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20
Refrigerate any leftover icing, but be sure to let it come back to room temperature before using.
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21
Re-whip the icing to make it fluffy again.
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22
Yield: about 8 cups, enough for at least 6 dozen cupcakes
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23
Ease of preparation: easy
