• 1 Butter Cake Mix (I prefer Pillsbury Golden Butter Recipe)
• 1 box (3.4 oz) instant vanilla pudding mix
• ½ cup water
• ? cup real butter, softened
• 3 large eggs
• 8 oz. sour cream
• Red and Pink food coloring to reach desired "watermelon" color
• 1 cup mini chocolate chips

• 1 stick of butter, at room temperature
• 4 ounces cream cheese, at room temperature
• ½ cup shortening (3.5 oz)
• ½ cup brown sugar, packed
• 2 pounds confectioners sugar
• 1 tablespoon vanilla extract
• 3 tablespoons milk
• Electric Green food coloring

Instructions

For the Cupcakes:

1. Preheat oven to 325°. Line muffin tin with cupcake liners.
2. Thoroughly mix first 7 ingredients together.
3. Stir in the chocolate chips.
4. Fill the cupcake liners approximately ? full of batter. I love to use a cookie scoop to get the perfect amount for each cupcake!
5. Bake for 17-18 minutes, until the cupcakes are very lightly browned and spring back when touched in the center. 

 Formulation courtesy of Rose Bakes