Where were you when the world stopped turning? Together we pause to remember the victims, to grieve with the families and friends of those who died, and to honor the heroes of that day and each day since who have sacrificed to save lives and serve their country.
CHOCOLATE CHIP CUPCAKES
1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant vanilla pudding mix
1 cup water
1/2 cup canola oil
1 cup (6 ounces) miniature semisweet chocolate chips
1 can (16 ounces) chocolate or vanilla frosting
Additional miniature semisweet chocolate chips, optional
•In a large bowl, combine the cake and pudding mixes, water, oil and
eggs; beat on low speed for 30 seconds. Beat on medium for 2
minutes. Stir in chocolate chips.
•Fill paper-lined muffin cups two-thirds full. Bake at 375° for
18-22 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing to wire racks to cool
completely. Frost cupcakes. Sprinkle with additional chips if
desired. We used sprinkles on a few cupcakes...just because our youngest wanted pretty sprinkles. Here is the cupcake that he decorated for himself. Pretty cute huh?
~~CHOCOLATE SOUR CREAM FROSTING~~
1 pound (4 cups) confectioners' sugar, sifted
3/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
12 ounces cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sour cream
Sift together confectioners' sugar, cocoa, and salt. With an electric mixer on medium-high speed, beat cream cheese and butter until pale and fluffy. Reduce speed to low. Gradually add sugar mixture; mix until combined. Mix in sour cream; scrape down sides of bowl and continue beating until smooth.