Okay...here's something easy peasy! In a hurry and don't have time to devote in your kitchen whipping up something from scratch...Use this recipe for creamy chocolate cupcakes any time you're pressed for time.
I made these yesterday for my daughter and thanks to Bob, he's done most of the work for me. I just put on the finishing touches and some extra special secrets...
Using "Bob's Red Mill," gluten-free Chocolate Cake Mix:
*Follow package directions (FYI-I've omitted both the vanilla and the lemon, and they come out equally great-I've also substituted almond extract for the vanilla).
*Add 1/2-3/4 Cup of "Guittard" Semi-sweet Chocolate Chips to the batter. Stir.
*Pour in to cupcake baking cups and bake as directed.
*Cool cupcakes
*In a glass dish add the remaining chocolate chips, and heat for 40 seconds at a time, stirring in between heatings...once completely melted and cupcakes are cool, spread like frosting over the top of the cupcakes.
Allow to cool.
*To speed up the process, set them in the fridge or freezer for a few minutes only, this will harden the chocolate and makes it easier to transport and eat (less mess!).
*Tips: You can also dip a strawberry in the chocolate and place it on the cupcake. Just make sure you have some really beautiful berries, and this will be a stunner.
*Add a dallop of peanut-butter, or some whole almonds dipped in chocolate, placed on top.
*Whatever you want to dip, that goes well with chocolate would look great.
*Use your imagination and it's sure to be a crowd pleaser.
