Watermelon Cupcakes with Chocolate Chips

Looking for a tasty summertime cupcake? Don’t mistake the chocolate chip! These Watermelon Cupcakes are seedless! 

Watermelon Cupcakes with Chocolate Chips

These cupcakes are SOOOO Simple and so easy to make (even the Pinterest-Failer will have no trouble!) Use a regular cake box mix, add food coloring, chocolate chips and create these absolutely adorable Watermelon Cupcakes! Don’t worry, these summer cupcakes are seedless!

Ingredients:

Cake Ingredients:

• 1 box White Cake Mix + box ingredients
• 3/4 cup Mini Chocolate Chips
• Red and Yellow Food Coloring

Frosting Ingredients:

• 1 cup softened Butter
• 3 cup Powdered Sugar
• 3 tbsp Milk
• 1 tsp Vanilla
• Green Food Coloring

Directions:

1. Preheat oven and line muffin tins with paper liners.
2. Prepare batter according to box directions.
3. Add just a touch of yellow color and enough red to achieve watermelon pinkish color.
4. Fold in chocolate chips until distributed.
5. Fill liners 2/3 full and bake according to box directions for cupcakes.
6. Allow to cool completely.
7. Whip butter and vanilla for until fluffy.
8. Gradually add powdered sugar.
9. Add milk until you reach desired consistency.
10. Transfer to piping bag with round tip and frost each cupcake.

TIP: Chocolate chip tip – prevent chocolate chips from sinking ot the bottom of a cupcake (or cake) by lightly powdering them with flour before adding them to the batter.

Enjoy!

watermelon Cupcakes

• Author: Ashley on Frugal Coupon Living

Print Recipe

Pin Recipe

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Ingredients

Scale 1x2x3x

• 1 box White Cake Mix + box ingredients
• 3/4 cup Mini Chocolate Chips
• Red and Yellow Food Coloring
• 1 cup softened Butter
• 3 cup Powdered Sugar
• 3 tbsp Milk
• 1 tsp Vanilla
• Green Food Coloring

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Instructions

1. Preheat oven and line muffin tins with paper liners.
2. Prepare batter according to box directions.
3. Add just a touch of yellow color and enough red to achieve watermelon pinkish color.
4. Fold in chocolate chips until distributed.
5. Fill liners 2/3 full and bake according to box directions for cupcakes.
6. Allow to cool completely.
7. Whip butter and vanilla for until fluffy.
8. Gradually add powdered sugar.
9. Add milk until you reach desired consistency.
10. Transfer to piping bag with round tip and frost each cupcake.

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Notes

TIP: Chocolate chip tip – prevent chocolate chips from sinking ot the bottom of a cupcake (or cake) by lightly powdering them with flour before adding them to the batter.

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