Tuesday, September 3, 2013

labor of love



Last time the family came to visit, my mother {jokingly} complained that I spent so much time baking but never made anything for them. Guilty as charged. So I knew that I wouldn’t/couldn’t go home this Labor Day weekend empty handed.

One of our wedding gifts was a two-tiered cupcake pan/carrier that I have been dying to try out, so I browsed the web in search of the perfect cupcake recipe. I’m pretty picky when it comes to recipes, so I knew it needed
·      to be chocolate,
·      to not have a mile-long ingredient list,
·      to not have any obscure ingredients and
·      to not take hours upon hours to make.

I finally found this recipe on White Lights on Wednesday from Julie, and when I saw the name {and that it met all my criteria}, I knew it was the perfect cupcake for this weekend.
So Thursday night {after a long, exhausting first day of work}, I whipped up some Labor Cupcakes. Apparently, they earned their name because they are so good they will put you into labor. But I’m not sure I understand that comment, because I would NEVER want to eat anything I knew would put me into labor. Maybe I will rename them Labor Day Cupcakes - because they're good enough for a day off.



Nevertheless, these cupcakes are ah-mazing! Daniel had already eaten two before I even finished frosting the batch.

This is my beautiful mother tasting the cupcake for the first time.
The batch makes 24, so this is definitely a special occasions-only treat. The last thing I need is Daniel and I alone in a house full of cupcakes. So if you have a special occasion coming up, this is the recipe for you!

P.S. I am not a baker. I don’t know how to pipe icing. So my cupcakes don’t look as great as Julie’s, but I am positive they taste just as great.

P.S.S. Baking cupcakes is even better when you’re talking with your best friend on the phone the whole time. You should try it.

Labor Cupcakes

Cupcakes:
Ingredients
·      1 Box Devil’s Food Cake Mix
·      {Per Box Directions – water, oil, eggs}
·      1 Small Box of Chocolate Pudding
·      ½ Cup of Sour Cream
·      12 Ounce Bag of Semi-Sweet Chocolate Chips {Yes! You use the WHOLE bag!}

Directions
1. Preheat oven to 350 degrees Fahrenheit.
2. Beat together cake mix, eggs, water, oil, pudding and sour cream into a large bowl. The batter will be thick and fluffy.
3. Fold in the chocolate chips. You will think it is a ridiculous amount of chips, but do it anyway.
4. Line a muffin tray with cupcake liners and fill 2/3 the way full. This is more difficult than it sounds. The batter isn’t very runny, so it doesn’t level itself out.
5. Bake for 15 to 18 minutes or until the toothpick comes out clean. Remove them from the tin and let them cool all the way!

Icing:
Ingredients
·      1 Stick of Butter, Room Temperature
·      1 Cup of Powdered Sugar
·      ½ Teaspoon of Vanilla
·      ¾ Cup of Chocolate-Hazelnut Spread {mmmm…. Nutella!}
·      1 Cup of Cool Whip {or more…}

{Jenny’s Tip: White Lights on Wednesday includes a Chocolate Cream Cheese Icing, too. So if that sounds more up your alley, then click the link above and go for that!}

Directions
1. Beat together butter, vanilla and chocolate-hazelnut spread.
2. Sift in powdered sugar and mix until combined.
3. Fold in Cool Whip until it’s the desired consistency. I think I added a little more than a cup. I tried to stop before it got too runny.
4. When the cupcakes are cool, pipe the icing on. Or, if you’re like me, just spread it on with a spoon.
5. Eat one and then give the rest away.



Did you make anything yummy this Labor Day weekend?

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