2Whisk together cocoa powder, pudding mix and hot water
3Sift together flour, salt, baking soda, baking powder together in a medium mixing bowl. set this dry mixture aside.
4Heat sauce pan over medium heat
once pan is hot add butter and sugar, mix until butter is melted and sugar is fully incorporated
5Put butter/sugar mix in a large mixing bowl, and beat on low for about 5-6 minutes. Adding the sour cream and beat until fluffy. Add vanilla and beat until incorporated.
6Add eggs, one at a time, making sure each is fully mixed in before adding the next.
7With mixer on low, add flour mixture in 3 batches, Adding the hot water cocoa mixture in 2 batches starting and ending with a flour batches.
Beat until completely combined, but do not over work the batter! Devil's Food should be dense, not airy like Angel's Food.
8Add batter to cupcake cups and bake for about 20 minutes, or until comes out clean. Cool completely on a wire wrack.
9While cakes are baking and cooling make your cream filling and butter cream frosting.
This is simple: to make the frosting just blend all frosting ingredients together until complete incorporated. To make cream filling: simply mix together all cream filling ingredients until completely incorporated.
Chill both the cream filling and the butter cream frosting in the fridge until ready to be used.
Core each cupcake, either with a cupcake corer, or you can carefully core them with a sharp paring knife. Try not to cut too deep... or yourself. :-D
11Put about 1 teaspoon or so of mint cream filling into each cupcake hole to stuff the cupcakes. Allow a little bit of the cream to overflow into a cute little peak out of the hole.
12Frost each cake with mint chocolate butter cream frosting. I like to allow the green mint cream filling peak to show through.