Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 24 cupcakes

For the Cupcakes:

• 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 for a homemade substitute)
• 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)

To Make Them a ZEBRA:

• White sparkling sugar
• Black candy melts
• Brown M&M’s
• Black decorating gel

Cupcakes

1. Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners and set it aside.
2. In a large mixing bowl, whisk the eggs vigorously for about 20 seconds. Then, add the vegetable oil, sour cream, vanilla extract, and buttermilk. If you don’t have buttermilk on hand, simply combine 1/2 cup of regular milk with 1/2 tablespoon of white vinegar in a separate cup, let it sit for 5 minutes until it curdles slightly, and then add it to your mixture. Mix these wet ingredients thoroughly.
3. Introduce the uncooked chocolate fudge cake mix and chocolate instant pudding mix to the wet ingredients. Stir gently until just combined. Be careful not to over-stir or incorporate too much air, as this can lead to a less tender cupcake.
4. Fill each cupcake liner about 3/4 full with the batter. Bake for 17–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
5. Once baked, remove the cupcakes from the oven and allow them to cool completely on a wire rack before proceeding to the decorating stage.

Frosting and Decorating

1. Once the cupcakes are completely cool, frost them smoothly and evenly using a butterknife or an offset spatula. Aim for a generous, smooth layer of frosting.
2. Pour the white sparkling sugar into a shallow bowl. Take each frosted cupcake and gently dip the frosted top into the sugar, lightly pressing to ensure all the frosting is coated with the sparkling sprinkles. This creates the zebra’s white base and adds a beautiful shimmer.
3. To form the zebra’s face, frost the back of a black candy melt and carefully adhere it to the bottom half of the sugared cupcake. This will be the snout area. Then, add two brown M&M’s above the candy melt for the ears.
4. Finally, use the black sparkle gel to add the finishing touches. Pipe a small amount of gel between the M&M ears for the zebra’s mane, draw distinctive stripes on the white sparkling sugar, create two eyes above the candy melt, and pipe a cute smile on the candy melt face.

Note 1: If buttermilk is unavailable, create a substitute by mixing 1/2 cup of regular milk with 1/2 tablespoon of white vinegar. Let the mixture sit for 5 minutes until it slightly curdles before using.

Storage: Store any leftover zebra cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For the best texture and flavor, especially if refrigerated, allow them to come to room temperature before serving. Be mindful of stacking to preserve decorations.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 24 cupcakes

For the Cupcakes:

• 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 for a homemade substitute)
• 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)

To Make Them a MONKEY:

• Chocolate jimmies sprinkles
• 1 box mini vanilla wafers
• Candy eyeballs
• Black decorating gel

Cupcakes

1. Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners and set it aside.
2. In a large mixing bowl, whisk the eggs vigorously for about 20 seconds. Add the vegetable oil, sour cream, vanilla extract, and buttermilk. (If you don’t have buttermilk, combine 1/2 cup of regular milk with 1/2 tablespoon of white vinegar in a separate cup, let it sit for 5 minutes until it curdles slightly, and then add it to your mixture.) Mix these wet ingredients thoroughly.
3. Introduce the uncooked chocolate fudge cake mix and chocolate instant pudding mix to the wet ingredients. Stir gently until just combined. Remember, avoid over-stirring or beating in too much air to ensure your cupcakes remain tender and moist.
4. Fill each cupcake liner about 3/4 full with the batter. Bake for 17–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
5. Remove the baked cupcakes from the oven and allow them to cool completely on a wire rack before you start decorating.

Frosting and Decorating

1. Once the cupcakes are completely cooled, frost them smoothly and generously with a butterknife or an offset spatula.
2. Pour the chocolate jimmies sprinkles into a shallow bowl. Take each frosted cupcake and gently dip the frosted top into the sprinkles, lightly pressing to ensure all the frosting is coated. This creates the monkey’s furry texture.
3. Using an extremely sharp knife, carefully cut mini vanilla wafers to create two ear shapes. This step can be a bit tricky, so be prepared for a few “casualties” as you get the hang of it! Gently stick these wafer ears into the sides of the cupcake. For the monkey’s mouth area, frost the back of one full vanilla wafer and press it onto the bottom half of the cupcake.
4. Attach the edible candy eyes right above the vanilla wafer face using a small dot of black sparkle gel. Then, use the black sparkle gel to draw a cute mouth and two nostrils on the vanilla wafer.

Note 1: If buttermilk is unavailable, create a substitute by mixing 1/2 cup of regular milk with 1/2 tablespoon of white vinegar. Let the mixture sit for 5 minutes until it slightly curdles before using.

Storage: Store any leftover monkey cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, let them sit at room temperature before serving for the best texture. Avoid stacking to prevent decorations from getting damaged.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 24 cupcakes

For the Cupcakes:

• 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 for a homemade substitute)
• 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)

To Make Them a TIGER:

• Orange sparkling sugar
• Candy eyeballs
• Orange M&M’s
• Black decorating gel
• 1 box mini vanilla wafers

Cupcakes

1. Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners and set it aside, preparing for your delicious bake.
2. In a large mixing bowl, briskly whisk the eggs for 20 seconds to aerate them slightly. Then, incorporate the vegetable oil, sour cream, vanilla extract, and buttermilk. (If you don’t have buttermilk, simply combine 1/2 cup of regular milk with 1/2 tablespoon of white vinegar in a separate cup and let it sit for 5 minutes to curdle before adding to the mixture.) Mix these ingredients until well combined.
3. Gently add in the uncooked chocolate fudge cake mix and chocolate instant pudding mix. Stir just until all ingredients are combined. Be careful not to over-stir or beat in too much air, as this can affect the texture of your cupcakes.
4. Fill each cupcake liner about 3/4 of the way full with the prepared batter. Bake for 17–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating it’s perfectly baked.
5. Remove the cupcakes from the oven and allow them to cool completely on a wire rack before you begin the fun part of decorating.

Frosting and Decorating

1. Once the cupcakes are thoroughly cooled, frost each one smoothly and generously using a butterknife or an offset spatula, ensuring an even layer of frosting.
2. Pour the orange sparkling sugar into a shallow bowl. Take each frosted cupcake and gently dip the top into the sugar, pressing lightly to ensure the frosting is fully coated with the vibrant sprinkles. This gives your tiger its signature orange hue.
3. For the tiger’s snout, frost the back of a mini vanilla wafer and adhere it to the bottom half of the cupcake. Add two orange M&M’s above the wafer for the ears, pressing them gently into the frosting.
4. Use the black sparkle gel to attach the edible eyes directly above the vanilla wafer, creating an expressive look. Then, pipe a mouth onto the wafer and add characteristic curvy black stripes to either side of the wafer to complete your fierce and fabulous tiger design.

Note 1: If buttermilk is unavailable, create a substitute by mixing 1/2 cup of regular milk with 1/2 tablespoon of white vinegar. Let the mixture sit for 5 minutes until it slightly curdles before using.

Storage: Store any leftover tiger cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, allow them to sit at room temperature for a while before serving to achieve the best texture. Avoid stacking the cupcakes to keep the delicate decorations intact.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 24 cupcakes

For the Cupcakes:

• 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 for a homemade substitute)
• 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)

To Make Them a PANDA:

• White sparkling sugar
• Dark chocolate chips (I recommend Nestle for their ideal color and size)
• Candy eyeballs
• Black decorating gel

Cupcakes

1. Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners and set it aside, ensuring everything is ready for baking.
2. In a large mixing bowl, briskly whisk the eggs for approximately 20 seconds. Then, incorporate the vegetable oil, sour cream, vanilla extract, and buttermilk. (If you don’t have buttermilk, you can easily make a substitute: combine 1/2 cup of regular milk with 1/2 tablespoon of white vinegar in a separate cup and let it sit for 5 minutes until it slightly curdles, then add it to your mixture.) Mix these wet ingredients thoroughly until smooth.
3. Gently add in the uncooked chocolate fudge cake mix and chocolate instant pudding mix. Stir just until all the dry ingredients are fully incorporated into the wet mixture. Be careful not to over-stir or incorporate too much air, as this helps in achieving a perfectly moist and tender cupcake.
4. Fill each cupcake liner about 3/4 of the way full with the prepared batter. Bake for 17–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are perfectly baked through.
5. Remove the baked cupcakes from the oven and allow them to cool completely on a wire rack before you begin the exciting part of decorating.

Frosting and Decorating

1. Once the cupcakes are completely cooled, frost each one smoothly and generously with a butterknife or an offset spatula, ensuring an even layer of frosting.
2. Pour the white sparkling sugar into a shallow bowl. Take each frosted cupcake and gently dip the top into the sugar, pressing lightly to ensure the frosting is fully coated with the sparkling sprinkles. This forms the panda’s soft white base.
3. To create the panda’s ears, press two dark chocolate chips into the top sides of the cupcake. For the eye sockets, add two more chocolate chips where the eyes will go. Then, press one chocolate chip on its side below the eye sockets to form the panda’s nose.
4. Finally, use the black sparkle gel to adhere the edible candy eyes onto the chocolate chip eye sockets. Then, pipe a sweet little mouth below the chocolate chip “nose” to complete your adorable panda cupcake design.

Note 1: If buttermilk is unavailable, create a substitute by mixing 1/2 cup of regular milk with 1/2 tablespoon of white vinegar. Let the mixture sit for 5 minutes until it slightly curdles before using.

Storage: Store any leftover panda cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For the best texture and flavor, especially if refrigerated, allow them to come to room temperature before serving. It’s also important to avoid stacking the cupcakes to keep the delicate decorations intact.