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Organic Cupcakes

Nov 13, 2010 by Gabriele Corcos

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!!!

Ingredients

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

Preparation

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

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