Walk Away From the Cupcake....

I had the guilty pleasure of baking assorted chocolate cupcakes for a grad party this weekend, but even with the big wad of sugarless bubblegum in my mouth to prevent me from "taste-testing", I caved. I really don't know many people who can resist chocolate or sweets of any kind, and since I'm trying to diet, I realized I failed the ultimate willpower test. Again.

The bathing suit hanging on my closet door knob means nothing anymore. But my new terrycloth beach cover-up that goes from my neck to my knees will look absolutely adorable over that cute little suit. Who needs to actually go in the water anyway? Hopefully a fresh pedicure will bring all eyes down to my little feet.

Anyhoots, another day begins tomorrow, and I will be "remotivated!" (is that even a real word?)
Double Chocolate Cupcakes With Chocolate Buttercream Frosting
(print)
makes about 3 dozen/standard size

Cupcakes:
1 box Duncan Hines Devil's Food cake mix
1 and 1/3 cups of water
1/2 cup canola oil
3 large eggs
1 small box of JELLO instant chocolate pudding
1/4 cup grated semisweet chocolate
3 tablespoons Kahlua liqueur
1 teaspoon vanilla extract

Preheat oven to 325 degrees. In a large bowl, combine cake mix, water, oil and eggs; mix on low speed for about 1 minute, then on medium speed for 3 minutes.

Add the pudding, liqueur and extract, mix well. Gently fold in the grated chocolate by hand. Line muffin pans with paper liners. Use a 1/3 size measuring cup to scoop batter into each liner. When full, take a butter knife, and gently swirl the batter in each liner. This will help the cupcakes to rise evenly.

Bake for 20 minutes, or until cakes spring back when you touch the center. Remove from pans immediately, and set on a rack to cool. Continue process with remaining batter until all cakes are baked. Frost when completely cooled.

(At this point, you can pump up these puppies with marshmallow Fluff if you'd like. Just fill a pastry bag about half full with the gooey stuff, and using a small piping tip, gently push into the top of each cupcake and give it a squeeze. Not too much though. When it oozes out of the top, it's filled.)Frosting:
1 stick of unsalted butter, room temp
light whipping cream
1/2 cup cocoa powder
pinch of salt
2 to 3 cups confectioner's sugar
1/4 cup semisweet chocolate, melted
2 tablespoons Kahlua (optional)

Whip the butter, salt and cocoa powder until well combined.

Add the powdered sugar, 1/2 cup at a time, alternating with 2-3 tablespoons of light cream. You only need small amounts of the liquid while beating. Continue alternating the addition of the sugar and cream, beating until smooth. Add the melted chocolate, then beat until light, fluffy and spreadable.

Frost cupcakes and decorate as desired.