1 box Devil’s Food Cake Mix
4 eggs
2/3 c oil
1 small package instant chocolate pudding
1 c milk
1/2 c sour cream
2 t vanilla extract
In a bowl whisk together eggs, oil, milk, sour cream and vanilla.
Add cake mix and pudding mix, stir until combined.
Fill cupcake liners 3/4 full and bake at 350 degrees for 20 minutes or until a toothpick inserted comes out clean.
Topping-
1/4 c soft butter
8 ounces soft cream cheese
1 1/2 c coconut
1 t vanilla
3-4 cups powdered sugar
In a bowl beat butter and cream cheese until smooth. Add coconut and vanilla and mix. Slowly add powdered sugar to desired spreading consistency.
Spread topping onto cooled cupcakes.
Melt 2 c chocolate wafers (light or dark wafers your choice), stir until smooth.
Dip cupcakes into chocolate and then sprinkle sliced almonds on top.
