Happiness is Friday!
Happiness is picking the littles up from school early on Friday. It was not a planned thing, but it sure did turn out to be a fun thing. They were all literally bouncing around with excitement. In case you have not noticed, Friday is a big deal around here.
Happiness is seeing these smiling faces after school.
Happiness is a little girl who is excited to be a big Kindergarten girl next year. Yes, I realize that happiness might turn into a sadness come August. But, for today, I choose happiness.
Happiness is having a husband who can cook and grill. Before we had littles, we shared a lot of the cooking responsibility. Now, it is a primary role that I love, but he likes to treat me to cooking breaks on the weekends. And, I sure do enjoy eating his yummy food.
Happiness is Smoothies…and sweet bloggers who make them.
Happiness is Texas Bluebonnets. I just love them.
Happiness is cupcakes…especially when they are the world’s best chocolate cupcakes. I have been making these cupcakes for at least three years, probably more. I have tried to re-create them myself, not using a cake mix. And, I just have not found that perfect combination of flavors, consistency, and moisture. In my opinion, these truly are the best cupcakes. I have not made them in awhile, so I was thrilled to make them today for one of my friends who is celebrating her son’s 6th birthday tomorrow. Trust me, these chocolate cupcakes are pure, indulgent, delicious happiness.
I received this recipe from my mother. When she made it the first time, I honestly thought it was the best chocolate cake I had ever tasted. She found the recipe in the Spring 2006 Kraft Food & Family.
Ingredients
- 1 box chocolate cake mix
- 1 box chocolate pudding mix
- 4 eggs
- 1 teaspoon vanilla
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup butter
- 2 packages cream cheese
- 2 pounds powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350.
- Line muffin tin with cupcake liners.
- Add cake mix, dry pudding mix, eggs, sour cream, oil, vanilla, and water to mixing bowl, and mix until combined.
- Add the chocolate chips, and gently mix together until combined.
- Using an ice cream scoop, add one small scoop to each of the muffin tins (should make 24 cupcakes).
- Bake for 22-24 minutes.
- Remove from oven and allow to cool slightly in the muffin tins before transferring to a wire rack to finish cooking.
- While the cupcakes are cooling, mix together the cream cheese frosting.
- Add the butter, vanilla, and cream cheese to a mixer, and beat together until fluffy.
- Slowly add the powdered sugar, and mix until smooth.
- Once the cupcakes are cool, frost the cupcakes with the cream cheese frosting.
Have a happy weekend!
I have linked up at the following:
Tidy Mom for I’m Lovin’ It
Alli ‘n Sons for Sweet Tooth Friday
Jennifer Cooks for Fusion Friday
Those cupcakes look…AMAZING! I am all about some boxed mix to save time & create a delish result.
Thanks for linking up my smoothie recipe
Averie @ Averie Cooks recently posted..NatureBox Healthy Snacks Giveaway
Sweet Averie, I was happy to link up the smoothie….because it certainly did make me happy this week.
Have a wonderful weekend!
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