I'm the Type of girl who bakes cupcakes

Cupcakes -AKA my new obsession- AKA diet bombs

I made these confection cuties for Kaila’s baptism this last weekend. They are triple chocolate with cream cheese frosting and topped with chocolate sprinkles and a wedge of Hershey chocolate bar…. and just like my captivating Kaila, they are full of unexpected surprises. Hiding inside each cupcake is a decadent chocolate chip cookie baked to a golden goodness. I call them my Trojan Cupcakes because they are delicious, deceptive, and devoured quickly.

I’ve had a few requests so I’ve decided to reveal my culinary secrets and post the Trojan Cupcake recipe. If your baking skills are less than impressive, then baby- you have found the right blog! I bake like I clean my house- Lots of smoke and mirrors and plenty of short cuts.

Some have compared my style to the highly popular cooking program “Semi-Homemade” but to be completely honest if I had a cable show it would have to be called “The Lazy Baker”. Short cuts or not there is no denying that the finished products turn out delicious and impressive and none’s the wiser!

Ok let’s get to baking!

(Sorry no step by step pics…I didn’t know I would be posting this)

Things to gather-

*1-Betty Crocker Triple Chocolate Fudge Super Moist cake mix (YES it needs to be Betty Crocker brand…otherwise don’t blame me for the bitter aftertaste)

* 1 & 1/3 cup water

*1/2 cup veg oil

*3 eggs

*24 -1tsp chocolate chip cookie balls (I buy the Toll House brand and it’s already pre-sectioned into 24 pieces! SHORT CUT!)

*cupcake liners

*2 tubs of Betty Crocker Rich and Creamy Cream Cheese frosting….or your own homemade cream cheese frosting but remember this is a “Lazy Baker” recipe so don’t be a show off

*chocolate sprinkles

*2 original Hershey chocolate bars broken into 24 sections

*Large Pastry bag and a Wilton 1M tip

-First in a large bowl or mixer add in the eggs, water and oil. Whip until frothy…don’t you think that is a fun word? FROTHY- I do!

-Next add in the Cake mix and stir until well blended…or until the end of that Katy Perry song you’re dancing too…both should last about 3 minutes.

Helpful Hint- Make sure to have a clean fly swatter handy to whack sneaky children and husbands who think they can lure you away from the batter with cries for Band-Aids or flooding bathrooms

-Line 2 cupcake pans with liners and preheat your oven to….NOW pay attention…. 350 degrees for SHINY METAL or GLASS Pans….or bake at 325degrees for DARK or NONSTICK. The Worst thing you can do is over cook a cupcake….it’s cupcake suicide!

-Using a muffin scoop (again a tool of convenience well worth purchasing) add in about half a scoop of cake batter to eat liner. It should fill the liner a little over half way.

-Separate cookie dough sections (or use a 1tsp scoop to form dough balls) place one cookie ball into the middle of each batter filled liner- don’t push the cookie dough down into the batter, no need to get aggressive, no one likes a cookie bully and anyway it will sink as it bakes

-Place both pans of cupcakes into oven at the same time…I say this because I believe in not showing favoritism when I bake and besides it help them cook evenly, creating a harmonious atmosphere.

-Set your timer for 20 minutes and hide in a closet with a good book, this way your family will still think you’re slaving away in the kitchen and you can steal a few chapters in peace. …oh Roman…why would you ever question Elisabeth’s loyalty to you? Of course the baby is yours! Sniff, Sniff

-Once cooked (check the center of a few cupcakes, use a toothpick, when the toothpick comes clean and the tops are slightly cracked your cupcakes are done! DO NOT OVER COOK!!!) Remove cupcakes from the pans and cool for 5 minutes on a cooling rack, then arrange warm cupcakes on a cookie sheet and place them in the freezer for 3 more chapters….oops I meant 30 minutes, Or until they are  mostly frozen.

-Now let’s prepare the frosting- Open can, Remove foil and Stir until smooth….now Rest a few minutes, there is no need to risk getting Carpal Tunnel.

-Secure tip to the party bag and fold down the top 3^rd of the clean bag outwards covering the hand that is holding the bag. Now using a large spoon or spatula (that is another fun word to say Spa-tu-la) Scoop the frosting from BOTH containers into the bag. Twist to remove air bubbles and close bag.

-Now you’re ready to frost! The nice thing about frosting a frozen cupcake is that the cold that radiates from the cake helps the frosting set quickly so it keeps a perfect shape (plus everyone knows that frosting can be quite snobbish and deserves the cold shoulder)

-When creating a swirl design gently squeeze the frosting bag so that the pressure stays even and trace around the outside edge of the cupcake, when you have reached your starting point move to the inside and start another circle until you have closed in the top of the cupcake with frosting. Then squeeze the bag a little more and gently press the tip into the center (where you have ended up) and pull upward without putting any pressure on the bag- this will give you a nice little peak. Practice on a plate a few times until you like what you see before trying it on the cupcakes- or be like me and just eat all your mistakes so your shroud of perfection remains.

-Quickly (because they will start to set fast) add the sprinkles. Try to imagine its fairy dust and not mice droppings like I think of every time I use chocolate sprinkles…WHAT?! You hadn’t noticed the resemblance? Sorry

-Lastly take a wedge of chocolate bar and press it in slightly in at an angle as not to disrupt the Feng Shui of your pastry masterpiece.

That’s it! Easy Peasy right?

 Now I have a favor to ask. I have made it my life’s work to look more perfect than I am so when you make these little beauties, keep my “Lazy Baker” secret just between us.

Thanks!