Directions

1. 1

   Preheat your oven to 350°F. Line a standard 24-cup muffin pan with paper cupcake liners.

2. 2

   Drain the can of mixed greens in a colander. Rinse with fresh water and drain thoroughly to remove excess liquid.

3. 3

   Add the drained greens, applesauce, and 1/2 cup water to a blender. Blend on high speed until completely smooth and well combined.

4. 4

   Pour the blended greens mixture into a large mixing bowl. Add the 3 eggs and devil's food cake mix. Stir and beat the batter for 1–2 minutes until all dry streaks are gone and the batter is evenly combined.

5. 5

   Divide the batter among the lined muffin cups, filling each about 2/3 full.

6. 6

   Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The cupcakes should spring back lightly when touched.

7. 7

   Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

8. 8

   While the cupcakes cool, prepare the frosting: In a medium bowl, beat the softened butter and cream cheese together until light and fluffy, about 2–3 minutes.

9. 9

   Gradually add the cocoa powder, beating on low speed to avoid creating dust, until the cocoa is fully incorporated.

10. 10

    Slowly add the powdered sugar a little at a time, beating well after each addition, until the frosting reaches your desired consistency. Add a splash of water if it becomes too thick.

11. 11

    Once the cupcakes are completely cool, frost each one with the chocolate cream cheese frosting.

12. 12

    Store the finished cupcakes in an airtight container in the refrigerator until ready to serve.