Hello everyone! Life has been very busy, and it is going to continue for the next few weeks. I will be posting but just slightly less than I like.
If you know me than you know I love sweets. I believe I mentioned it millions of times before. My all time favorite is cakes or cupcakes. I don't know why, but I love the texture of cake and than the frosting. Frosting is my favorite. I love it. I could eat a tub of it, but I prefer to make homemade frosting. Is it bad that I am typing this and craving frosting?!
Today I decided to show you guys my cupcake of the month a little early. These cupcakes are amazing! I found them online and I adapted them to make it a little easier, but when I bring these to work, or my roommate brings my sweets to work they always say that they are very rich. I really don't try to make them rich, they just come out that way.
The cupcakes were very light so I am glad I didn't add a filling. I was a little worried that the cupcakes wouldn't hold the frosting, but it did just fine. I also didn't pipe the frosting because I really wanted the cookie dough frosting to look, well like cookie dough. I left it and hoped it would look a little chunky. It turned out great. You could pipe the frosting, just don't add the chocolate chips to the frosting because they will get stuck in your frosting tips.
I really hope you guys try these they are so good!
Here's how to do it:
Cupcakes adapted from The Cake Doctor
1 (18.25 ounce) package of plain white cake mix
3 tbs vanilla instant pudding mix
1 cup of sour cream
1/2 cup of vegetable oil
1/2 cup of milk
3 large eggs
1 ts vanilla extract
Preheat your oven to 350. Line your cupcake pan with liners.
Place the cake mix, pudding, sour cream oil water, eggs and extract in a
mixing bowl, and beat on low speed until the ingredients are mixed.
Stop the mixer, scrape down the bowl and increase the speed to medium
and beat for 1 1/2 to 2 minutes. The batter should be blended.
Scoop 1/4 cup of batter into your cupcake tin. Bake the cupcakes until
the tops are golden and spring back about 18-22 minutes. Let the
cupcakes cool for 5 minutes and take the cupcakes out of the pan and
cool on a wire rack until cool,before frosting.
Chocolate Chip Cookie Dough frosting, adapted from Annie Eats
2 sticks unsalted butter, at room temperature
½ cup light brown sugar, packed
2 1/3 cups confectioners’ sugar
2/3 cup all-purpose flour
½ tsp. salt
2 tbsp. milk
2 tsp. vanilla extract
1/2 bag of chocolate chips chopped (or you could use mini)
Beat together the butter and brown sugar in the
bowl of a mixer fitted with the paddle attachment until smooth and creamy. Add the confectioners’ sugar until smooth, than beat in the flour and
salt. Mix in the milk and vanilla extract until smooth and well blended. Frost Cupcakes.
I really hope you guys try these they are delish and out of this world good.