Easy Peasy Molten Lava Cupcakes

While I love all things fall, my husband is a bit of a traditionalist.  When I made the Apple Cider Muffins last weekend, he agreed they were good, but wanted to know if I would be making something chocolate for him.  Of course, I hadn’t planned on it, but I had a few cake mixes in the pantry so I grabbed one of those to make him chocolate cupcakes.  As I opened the box, I saw a recipe for these molten lava cupcakes on the back.  Naturally, I had to try it.

You will need: (makes approx. 24 cupcakes)

3/4 cup regular whipping cream

1 1/2 cups semi-sweet chocolate chips

1 box of devil’s food cake mix

1 box (4 serving size) chocolate fudge instant pudding and pie filling mix

1 1/4 cups water

1/2 cup vegetable oil

4 eggs

1 container chocolate frosting

powdered sugar

Step 1 – In a medium saucepan, heat whipping cream over medium-high heat until hot (but not boiling).  Stir in chocolate chips until melted and mixture is smooth.  Mine had a lot of air bubbles, but was smooth when stirred.  Remove from heat and refrigerate for 1 hour, stirring every 15-20 minutes.

Step 2 – Heat oven to 350 degrees.  Grease and flour muffin pans.  I forgot to flour, but it still worked out.

Step 3 – In a large bowl beat cake mix, pudding mix, water, oil, and eggs with an electric mixer on low-speed for 30 seconds, then on medium-speed for 2 minutes.  And yes, I know my trusty dusty mixer is a million years old, but it works great.  I just can’t justify getting a new one right now because it still works so well.  I know I have had it since college…at least.

Step 4 – Put 1/4 cup batter into each muffin cup.

Step 5 – Remove chocolate mixture from the fridge.  Spoon 1 tablespoon cold chocolate mixture on top of batter in the center of each muffin cup.  I don’t recommend removing the chocolate mixture from the fridge until this step.  I took mine out of the fridge after an hour and it warmed up while I was doing steps 2-4.  I ended up having to put it back in the fridge and chill it all over again.

Step 6 – Bake for 20-23 minutes.

Step 7 – Remove from oven and allow to cool for 1 minute before removing from pan.  I ran a knife around each of the muffin cups to loosen the cupcakes before taking them out of the pan.  Once removed from pan place cupcakes on parchment paper.  Allow 10 minutes to cool.

Step 8 – Frost cupcakes and dust with powdered sugar.  Serve warm (and preferably with ice cream!).

I’ll admit – I thought I was in over my head on this one, but I was wooed by the fact that it had very few ingredients and the instructions were pretty basic.  Despite being a little nervous, they turned out perfectly.  The hardest part was waiting for the chocolate to chill in the refrigerator for an hour, but that is only because I’m impatient.  Honestly, they are probably the best thing that I have ever baked!

Recipe from Betty Crocker

Slow Cooking Saturday

A culinary mastermind I am not.  I wish I could be one of those moms that makes every meal, or even just a majority of our meals, from scratch.  If only I had the time.

When I saw Michelle at I Heart Publix post this super easy Chicken Tortilla Soup recipe from Passionate Penny Pincher earlier this week, I thought, “Hey, even I can do that!”.  Unfortunately, it would have to wait until the weekend.  So here it is, my weekend project:

If only I had taken a picture of the finished product.  It was delicious, easy to make, and I have plenty left over for lunch tomorrow.  Plus, my house now has the heavenly aroma of chicken tortilla soup.  Definite bonus.

But what about desert?  Michelle at I Heart Publix came through for me again when she posted this recipe for pumpkin cupcakes earlier today.  So yummy.

I now leave you with 3 reasons why cupcakes are the perfect food:

  1. Completely portable with very little mess;
  2. Perfect icing to cake ratio; and
  3. Because they are small, you can eat at least 2 and not feel guilty.