fluffy chocolate cupcakes.

In my book, chocolate cupcakes are preferable for a couple of reasons:

1. They are already individually sized.
2. You can make almost any frosting for them.
3. Cleanup is super simple.

I want to share a little secret with you:  A few days ago, I bought a new MacBook Air, and [of course] went online to find a rubberized shell for it.  In true “I’m just going to buy this one thing from Amazon and log off” form, I ended up with about ten ‘must-have’ items in my cart.  One of them was silicone cupcake shells.  So upon realizing the obligation I had created for myself, it was my duty to bake cupcakes the day I received my package in the mail.  I think they rock, and here’s a pretty inexpensive version if you’d like to try them out:

and the ones i purchased; just a few bucks more:

I am typically a from-scratch kinda girl, but I have come across several recipes online that use boxed cake mix as the basis for a cupcake recipe.  I figured, why not?  Let’s give it a go.  

Let me tell you, if you want light, fluffy, simple chocolate cupcakes – this is your recipe.  I was amazed with how airy and approachable these were.  No extreme richness, no cake-y density, it really came out better than I had expected!  I think the main bright side to this is that you can get creative with the frosting on these suckers.  Cream cheese, peanut butter, strawberry, just have a  go at whatever your beautiful heart desires.  For the glazed chocolate cupcakes in the photo, I simply melted 2 tbsp. peanut butter with a handful of milk chocolate chips, then spread it smoothly over the top.  Super yummy.  I also found a recipe for strawberry frosting, because Mark had suggested that some fruit flavor would pair well with these, too.  That recipe can be found here.  Or store-bought frosting would be fine, too!  Seriously, the ball is in your court on this one.

[my additional tips!]:

Actual Prep / cook time:  really just 23 total minutes!

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fluffy chocolate cupcakes.

Author sara rose : a flavor journal

Servings 12

Light, simple, fluffy chocolate cupcakes that can be whipped up in under 30 minutes!

Prep Time 5 minutes mins

Cook Time 18 minutes mins

Total Time 23 minutes mins

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Ingredients

 

• ▢ 1/2 box Devil's Food cake mix of a 15.25 oz box
• ▢ 1/2 cup vegetable oil
• ▢ 1/2 cup sour cream
• ▢ 1/4 cup milk I used 2%
• ▢ 1/2 tsp. vanilla
• ▢ 2 eggs

Instructions

• Combine cake mix with sour cream, oil and milk. Stir until creamy.
• Add vanilla and stir again for 10 seconds.
• Beat in 2 eggs until batter is completely smooth and creamy. About 1-2 minutes.
• Carefully spoon batter into cupcake liners, filling them about 3/4 of the way full.
• Bake at 350 degrees for 18-20 minutes.
• Remove from cupcake pan and let cool on wiring racks.
• Frost and serve!

Notes

Peanut butter frosting, fruit-based frosting, or store bought [cream cheese, chocolate, vanilla, etc.] would work well with these! Make them yours!

Adapted from Table for Two

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