A lotta chocolate and a little cookie.

Chocolate Sour Cream Cupcakes & Cookie Butter Frosting.

...need I say more?

1 box devils food cake mix
3 eggs
1/2 cup veg. oil
1 cup sour cream
1 tsp vanilla

1 stick butter, softened
1/2 cup Trader Joe's cookie butter**
(I used creamy)
2 cups powdered sugar
1 tsp vanilla
2 tbsp. milk
For the cuppy cakes: Mix all ingredients and pour into cupcake liners in pan until 3/4 full. (This makes a whole ton of cupcakes. Like 24, you guys.) Bake at 350 for 15-20 minutes, or until cake springs back when lightly touched. Or if your oven is 100 years old and posessed like mine, a good 8 minutes will do the trick. Then let those puppies cool down completely.

For the frosting: Cream together the cookie butter and regular butter until smooth. Alternate adding milk and powdered sugar. Add vanilla. (You can add more powdered sugar if needed!)

For a super-easy frosting job, glop all of your frosting into a giant zip-loc baggie, seal the top, and squeeze the frosting to the bottom. Then snip off a corner...and whallah! You have a make-shift-white-trash piping bag. 

Frost 'em up, and enjoy!! (...and try to refrain from eating them all yourself. You think I'm kidding.)

**If there's not a Trader Joe's near you, don't cry. You can use the speculous spread that can normally be found at Wal Mart. By the nutella. YUM.

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