March Eats: Lazy Double Chocolate Chip Cupcakes

Lazy Double Chocolate Chip Cupcakes 

(based on a recipe from the book 101 Gourmet Cupcakes in 10 minutes)

Ingredients:

1 box of chocolate cake mix (I used Betty Crocker Super Moist Butter Recipe )
1 cup sour cream
1/2 stick of unsalted butter, softened
3 eggs
1 tsp. vanilla extract
1 [10 oz.] bag Ghirardelli semi-sweet mini chocolate chips (I used about 2/3 of the bags contents)

1 can chocolate frosting

Directions:

1. In a large bowl, combine cake mix, sour cream, butter, eggs & vanilla with a hand mixer. (Do not over mix.)
2. Fold in chocolate chips. (The batter is supposed to be thick so don't worry)
3. Fill cupcake liners 3/4 of the way. (an ice cream scoop is the best tool for this)
4. Bake in a preheated oven at 350 degrees for 15-19 minutes.
5. Place on cooling rack, frost, and enjoy!

(*The butter and chocolate chips can be omitted to cut down on calories but what's the point)

print recipe

I had originally planned on making pina colada cupcakes for my sister-in-laws March 1st birthday but the recipe I found was a dud (I'm still not over it) so I had to come up with a fast and easy back up plan. She's a chocolate lover so I wanted some kind of chocolate flavored cupcake. I found a basic recipe for chocolate cupcakes here and tweaked it a tiny bit to suite my needs. I added the mini chocolate chips and butter. The cupcakes are based on a recipe from Wendy Paul's book, 101 Gourmet cupcakes in 10 minutes. I usually like to make my cakes from scratch but I was really impressed with this recipe and now I for sure need to add this book to my wishlist.

I did not break out one pastry bag because I was, well. .lazy! They aren't beautiful but they were super moist. They almost tasted like a cupcake version of a chocolate costco muffin. I would not lie and I would never waste your time with a recipe that didn't deliver.



   Verdict: Easy, great flavor, and very moist. I will make them again and again. 

March Eats: Goat Cheese

I have been obsessed with fresh goat cheese lately. I had it at a wedding in San Francisco two years ago and it was heaven. I love cheese but there is something about fresh goat cheese that is special. Maybe It's the tangy almost lemony extra something that it can add to the blandest of foods. This month I bought some on a random trader joe's trip and I'm trying to figure out new ways to eat it. When I eat it with crackers I grate some lemon zest and add the tiniest bit of pepper and olive oil. I've mostly been eating it with salad. I'm on the lookout for a goat cheese pasta recipe.

(Trader Joe's Goat Cheese, Walnut & Red Pepper Salad)

Verdict: I enjoyed the salad but I didn't like the dressing because it tasted like pickles. . Yuck! I don't think I'll get it again but I might try and make my own version one of these days because I liked the idea of the salad.

Anyways, while I was trying to figure out different ways I could prepare goat cheese, I came across several recipes where it was breaded and then fried. I used this youtube as a reference for the breading process but I didn't have all the ingredients so mine is not as fancy. My salad is just a basic romaine with apple slices and homemade balsamic vinaigrette with two breaded goat cheese medallions. It was simple and delish!

(That's not grease it's balsamic vinaigrette)

Verdict: I would be crazy not to make it again! I would use more complex ingredients next time though.

Okay enough goat cheese speak let's move on to the cupcakes in the next post!