Well obviously to go along with the Homemade Chicken Curry recipe that Kristin created, we had to have dessert! This recipe was inspired by something I saw over Winter Break, and honestly – I can’t really remember where it was. BUT I do use an app called GoTasks to keep track of my day to day to-do list on my iPhone, and I even keep a running grocery list as well as a list of recipes that I would like to try. So one of the first things that I suggested we bake was this recipe!
We scoured the internet and found the recipe that we liked best, from goodcook.com. This was one of the more simple recipes that also included pre-made cake mix, but we still tried to jazz it up a bit, as you’ll see.
Prep Time: 20 mins
Cook Time: 34 mins
Ingredients:
1 Betty Crocker Super Moist Chocolate Fudge cake mix (1 lb. 2.25 oz.)
1 1/3 cups Water
1/2 cup Vegetable oil
3 Large eggs
1 Butterscotch chips, 11 oz. package (divided)
12 tbsp Unsalted butter (room temperature)
5 cups Powdered sugar (more or less as needed)
1 cup Unsweetened cocoa powder
3/4 cup Evaporated milk (more or less as needed)
Tips and Directions:
Cupcakes
1.Preheat oven to 325 degrees F. Line two cupcake pans with paper liners and set aside.
2.Place cake mix in a large bowl. Add water, oil and eggs and beat with an electric mixer on low speed for 2 minutes, scraping sides of bowl if necessary. Fill cupcake pans 2/3 full. Place a teaspoon of butterscotch chips (about 6 chips) in the center of each cupcake, pressing lightly to cover with batter. Bake for 20 to 25 minutes. Let cool completely before frosting.
Frosting
1. Meanwhile, warm remaining butterscotch chips and evaporated milk in the microwave, stirring every 30-60 seconds until melted. Cool at room temperature for approximately 20 minutes or in the freezer for approximately 10 minutes. Place butter in a large bowl and beat with an electric mixer until light and fluffy, about 5 minutes. Beat in butterscotch and milk mixture until well mixed. Add powdered sugar and cocoa powder a little at a time until light and fluffy but thick enough to hold its shape. Add a bit more powdered sugar if frosting is too soft or evaporated milk if frosting is too stiff. Cover until ready to use.
Tips You can bake all 24 cupcakes and freeze half for later. Cooled, unfrosted cupcakes wrapped in plastic wrap and stored in a resealable plastic bag can be frozen for up to 2 months. Extra frosting can be frozen in an airtight container for up to 3 months.
A part of the impetus for making these cupcakes was as part of a thank you to Karen, Julianne, and Rachel for dog-sitting Charlotte while I was in New York for four days last month. Julianne already got hers and verified their awesomeness. Karen and Rachel: you better hurry up before Kristin, myself, and Charlotte eat all of them!
The final product!
