Panda Cupcakes

5 from 3 votes

With these Panda Cupcakes, fluffy chocolate cupcakes get a sparkly white coat, chocolate chip ears, and the sweetest little panda face. Fun, easy, and totally irresistible!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Keyword: panda cupcakes

Servings: cupcakes

Author: Chelsea Lords

Cost: $7.86

Equipment

Muffin pan

Ingredients

3 large eggs
3/4 cup vegetable oil
3/4 cup sour cream full-fat, or full-fat vanilla Greek yogurt
1 tablespoon vanilla extract
1/2 cup buttermilk or see note 1
1 (15.25-ounce) package chocolate fudge cake mix uncooked
1 (3.4-ounce) package chocolate instant pudding and pie filling uncooked
1 (16-ounce) container cream cheese frosting or your favorite homemade frosting

Make ’em into a PANDA

US - Metric

Instructions

Cupcakes

Preheat oven to 350°F. Line a muffin pan with liners and set aside.
In a large bowl, briskly whisk the eggs for 20 seconds. Add the vegetable oil, sour cream, vanilla, and buttermilk. (If you don’t have buttermilk, combine 1/2 cup of milk with 1/2 tbsp white vinegar in a separate cup and let sit for 5 minutes, then add to mixture.) Mix.
Add in cake mix and pudding mix (both not prepared) and stir to combine. (Do not over-stir or beat in too much air.)
Fill up the liners 3/4 the way full and bake for 17–20 minutes or until a toothpick inserted in the center comes out clean.
Remove and allow to cool completely.

Frosting and Decorating

Frost the cupcakes smoothly with a butterknife.
Pour the white sparkling sugar into a bowl and dip the frosted cupcakes into the sugar. Gently press to coat all the frosting in the sprinkles.
Press 2 dark chocolate chips to make the panda some ears. Add 2 more chocolate chips for eye sockets and 1 below for a nose (the nose chocolate chip is pressed into the cupcake on its side).
Use the black sparkle gel to adhere the edible eyes to the chocolate chips and then to add a mouth below the chocolate chip ”nose.“

Notes

Note 1: Instead of buttermilk, use 1/2 cup milk plus 1/2 tbsp vinegar—mixed together and let sit for 5 minutes.

Storage: Store leftover cupcakes in an airtight container at room temp for up to 2 days or in the fridge for up to 5 days. If refrigerated, let them sit at room temp before serving for the best texture. Avoid stacking to keep the decorations intact!

Nutrition