A lotta chocolate and a little cookie.

Chocolate Sour Cream Cupcakes & Cookie Butter Frosting.

...need I say more?

CUPCAKES

1 box devils food cake mix

3 eggs

1/2 cup veg. oil

1 cup sour cream

1 tsp vanilla

FROSTING

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.