Chocolate Chip Cupcakes & Chocolate Buttercream Frosting

There are some important things you need to
know about baking buddy and her baking mama.

They sound the same, look the same,
talk the same, yadda-yadda-yadda,
BUT
they do not agree on this recipe.

Baking mama says that if you make a white cake 

you should only use the egg whites,
"because it makes it so much whiter and the 

contrast of white cake and 

dark chocolate chips is so pretty". 

Whatever.
Guess who's writing this?

That's right, and Baking buddy says,
"If you're just going to pour a ton of chocolate chips
into the batter anyhow, who cares if it's white?"
Has anyone seriously ever turned down a cupcake
because it wasn't white enough?

So there you have it. 

Choose your teams, pick your side.
One thing we do agree on is this:
either way you'll wind up with an amazingly
delicious cupcake, but just know that
if you don't choose the right side
we'll find out.
Somehow. ;)

Enjoy friends.

Mix:

1 box white cake mix as directed on the box
We like Betty Crocker!

In a food processor:

pulse 1 and 1/2 cups of

bittersweet chocolate chips

(we like our chips fairly small, but not "dust")

If you don't have a food processor

chop the chips into your desired texture.

Fold

the chips into the cake batter.

Fill

baking cups 3/4 of the way to the top

Bake

330 convection oven

or 350 conventional oven

for 18-20 minutes

Cool before icing!

For the chocolate buttercream:

Cream:

1/2 cup of Crisco

1/2 cup (1 stick) softened butter

Add:

2 teaspoons vanilla

4 Tablespoons cocoa powder

Mix and scrape sides.

Add:

4 cups powdered sugar

(in 3 or 4 increments)

Now, have a little faith-
right about now this icing always looks like
it's a hot mess, but then all of a sudden it
creams together and is perfect!
Keep mixing...

Add:

1/4 cup milk

Scrape sides and mix again until smooth.

Frost your cupcakes and go make yourself
some friends with these little babies!

Don't forget to share.

you are loved