Two notes about my cupcake philosophy: More cupcakes, less icing!
First. Kids need to know that cupcakes are good, regardless of the color of the icing…
I cannot count how many kids I have seen digging their faces into their blue fluffed out cupcakes’ icing, and actually never making it to the actual dough. I call it the icing tantrum…it happens almost immediately!!!
Yields: 24 cupcakes / Prep Time: 20 minutes / Cooking Time: 25 minutes
- 1 (16.2 ounce) box organic vanilla cake mix (recommended: Dr. Oetker)
- 3 eggs
- 2/3 cup whole milk
- 1/2 cup oil
- 4 ounces 72-percent dark chocolate, chopped
- Confectioners’ sugar, for garnish
1Preheat the oven to 350 degrees F. Place the paper baking cups into the cupcake molds.
2Melt the chocolate in adding it to a small glass bowl set over a simmering saucepan of water and stirring until it melts. Stir in the milk to thin it out a bit.
3Follow the package instructions and prepare the vanilla cake mix. Blend the cake mix with 3 eggs, 2/3 cup milk, and 1/2 cup oil. Pour 1/2 the mix in a separate bowl.
4Mix the melted chocolate into one of the bowls and stir for a couple of minutes, until you have reached a nice dark colored mix.
5In each cupcake mold, use 1/2 vanilla and 1/2 chocolate mix, bake for 20 to 25 minutes.
6Serve with a sprinkle of confectioners’ sugar