In elementary school, it was one of the “top” qualities kids should have… or so said the school principal, who pasted ‘Responsibility’ posters, along with ‘Courage’, ‘Determination’, and ‘Respect’ posters all over the school campus.
But, even though it’s a principal and when you’re 6, nothing they say is cool or interesting, I have to agree. Even at 6.
I always liked having responsibilities because it made the little bossy beeyotch in me happy. If someone gave me a task to do, I felt good, like they could rely on me. Plus, that meant I could be bossy to other people while trying to complete this task so the task would seem more important than it probably was. Teacher asks me to sharpen stack of pencils? I cut in the pencil sharpening line so I can get ’em done. So what if there are others waiting? I am being responsible, here.
And often times, like by doing my chores or running errands for my mom, I would get rewarded by being responsible. Like with magazines or pedicures, both of which are of high value in my rewards system (especially before I got subscriptions).
What does responsibility have to do with these cupcakes, you ask? Everything! A family friend named Suzie asked me to please bake her pops some delicious dark chocolate cupcakes for his surprise birthday this weekend. I accepted the task–taking on the responsibility of insuring these cupcakes be tasty and delicious… and dark chocolate-y, with lots of macadamia nuts, since he likes those.
Thank god I know how to bake.
But seriously, even if you aren’t the Bettiest Betty Crocker around, you can still make these–they’re surprisingly easy for their long and somewhat snobbish sounding name. But I figure, with all this responsibility, I can name them as snobby as I want.
I’m still bossy. Nothing’s changed.
Wanna know how to put these in your mouth-hole?
Dark Chocolate Fudge Cupcakes with Chocolate Buttercream and Macadamia Nuts
1 box Triple Chocolate Fudge cake mix, plus ingredients on back of box
1 small box SF/FF chocolate fudge instant pudding mix
2 tsp almond extract, divided
1/2 c cocoa powder
1-16oz bag powdered sugar
1 c softened butter
1/2 c crushed macadamia nuts (I bought chopped nuts and ground them a little in the food processor to make smaller pieces)
1. Preheat oven to 350 degrees F. Line 24 muffin pans with paper liners. In a large bowl, prepare cake mix according to package directions, stirring in dry pudding mix and 1 (one) teaspoon of the almond extract until well blended. Portion into muffin cups and bake approximately 18-20 minutes until a toothpick inserted in the center comes out with moist chocolate crumbs. Let cool completely.
2. In your stand mixer using your paddle attachment, whip butter for about 1 minute or until creamy. Stop mixer and add cocoa, then start mixer and blend for another minute, until incorporated. Then slowly add your powdered sugar, one cup at a time, until your frosting reaches your desired consistency (I didn’t use the whole bag, but almost. I also added 2 teaspoons of milk to make it creamier since mine was a bit stiff–this tends to happen with chocolate icing, so use a splash of milk if it becomes stiff. I wanted mine to be spreadable, or piped on easily).
3. Spread or pipe on your chocolate buttercream onto cooled cupcakes. Sprinkle with crushed macadamia nut pieces.
CONSUME THIS GREAT PRODUCT NOW.
Seriously… for not being a huge chocolate cake fan, I adore these cupcakes. I didn’t realize there were small chocolate fudge chips in the batter, which adds to the deliciousness of the moist chocolate cake. The almond extract also brings out the richness of the cake, and makes the chocolate buttercream that much more amazing. Forrealz, you need to eat this now.
Enjoy, and thanks Suzie for the awesome responsibility! 🙂