Triple Chocolate Cake box.
Made the cake as directed but subbed butter for oil and milk for water. I wanted to make these last night, but it's been so long since I've had a chance to bake that I got out of the habit of keeping sticks of butter at room temperature. I've got 5 stick out now... ready to go for the next experiment.
Anyway, I've mentioned before that I like to use the jumbo cupcake papers in the regular pan:
I love the little white collar that remains above the cupcakes... plus, it makes it possible to pool the glaze!
I winged the chocolate glaze. I didn't have the ingredients to make the Wilton Chocolate Glaze, so I made the confectioner sugar glaze and added a tbls of coco powder.
Next, chocolate buttercream. Okay, don't know if I've mentioned this... but I strongly believe that the key to buttercream icing is b-u-t-t-e-r. Many people will make buttercream with shortening. They do this because it doesn't spoil or need to be refrigerated... It also doesn't need to be consumed. (That's just my big ol' opinion.)
Add a kiss and sprinkles... and you are sure to get hugs.