Whew! Summer is finally hear and I am pretty excited about it! :-) Right now, I am having a delicious cup of coffee, the thunderstorms are rolling in and I'm done with my errands for the day! :-) This has been a "doggy day!" Gus Gus had to get his yearly shots at the vet (whom we LOVE) and Rigs went to the groomer to get beautiful! :-)
School ended last week and I wanted to do something nice for the amazing women that I have been blessed to work with this past year! So I thought. . . . cupcakes, muffins, cookies, trail mix, hmmmm. . . . and then I landed on this! :-)
Cupcakes "to go!"
When I decided on cupcakes, I immediately visited my "cupcake expert" friend, Heather's blog, Pirates and Princesses. And of course, she had JUST what I was looking for! :-) Nate and I both aren't big "chocolate" people, but just as she said, these really are so good that everyone will love them! :-)
To assemble your cupcakes "to go" . . . first make the cupcakes,
then place one at the bottom of each mason jar
cover with icing
add another cupcake
cover with icing again
add some chocolate chips
Then attach a spoon and a sweet note!
I took the rest to school to share at lunch!! ;-)
How are you spending your summer?? Lounging, working, chasing after kids??? However you spend it. . . Happy SUMMER! :-) Enjoy this wonderful day that the Lord has made!
The Best Chocolate Cupcakes Ever
1 box devil’s food cake mix1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips (I used regular)
Preheat oven to 350 degrees F. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cupcake tins (don't use liners). Use the back of the cake mix box for the cooking time.
Basic Buttercream Frosting
12 ounces (3 sticks) unsalted butter, softened
1 pound confectioner's sugar
1/2 teaspoon vanilla
Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)
Adapted from Pirates and Princesses