Baking with Tasha P: To Much Chocolate Cupcakes!!

Hello Lovelies,

I am pleased to present the first installment of Baking with Tasha P. Yay!! I made To Much Chocolate Cupcakes! Let me just preface this by saying, THEY WERE DELICIOUS! Prior to this I made a wonderful brownie recipe, which also had rave reviews. If I make it again I will be sure to share the recipe.



Being a beginner at baking, I don’t have all the great stuff that most advance bakers have in their kitchen already but I’m working on it. I plan to make a wish list for baking utensils. I make a list for everything and maybe I will show you my bucket list and the “Things I Want to Do Before Thirty” list. *MAYBE

Soooo let’s start:



Ingredients:

Cupcake pan

Cupcake cups

Mixing Bowl

1 box of Devil’s Food Cake (Any Brand)

1 package of instant chocolate pudding (Any Brand)

1 can of chocolate frosting

4 Eggs

1 cup of Sour Cream

1 cup of Vegetable Oil

½ cup of warm water

1 cup of semisweet chocolate chips

 

I found this recipe at Allrecipes.com, it was originally for cake but I want to make cupcakes soooo I changed it and added frosting.

Okay, soooo I am new to baking, cooking, life (LOL), ect. Soooo as I go down the baking section of my grocery store I am a little confused of what is what. Anywho, I started to search for the Devil’s Food Cake. I didn’t realize that Devil’s Food is the type of cake and not the brand, until I actually thought about it for a second and scanned the different type of cake mix. Next, I had never made pudding sooo I assumed by “instant” they saying “already made,” but I since I was tricked by the Devil’s Food, I start with the pudding boxes to see if they had an one labeled “instant.” They did! Soo ha, using my common sense worked out for me. LOL. Other than that everything else went smooth!

Back to the program:



1.)    Preheat the oven to 350 degrees

2.)    In a mixing pour the Devil’s Food mix, pudding mix, sour cream, oil, water and the eggs. (Make sure you beat the eggs prior to pouring them into the mixing bowl.) Starting stirring the ingredients. As you stir start to slowly mix in the chocolate chips. (Feel free to add more than 1 cup, they original recipe calls for two.)

 



3.)    Grease the cupcake pan and start to place the cups in the container, if you are using cupcake cups.



4.)    Pour mixture into the cups or directly into the pan. (I used an ice cream scooper, I found it easier to use)

5.)    Bake for 25-27 minutes.( You can test if the cupcakes are done by using a toothpick. Stick the toothpick into a cupcake and if it comes out clean, the cupcake is done.) Upon removal of the cupcakes from the oven, let the cupcakes cool and then apply frosting or whatever topping you choose.



 

P.S.  I really need to stop taking pictures with my iPhone!! Bear with me until I break this habit and purchase a higher quality camera or just start using the one I already have.

 

-Muah Loves