Make Cupcakes not War

When all else fails and you don’t know what to give Grandma for her 90th birthday…bake cupcakes. You can never go wrong with edible gifts, a barbeque, a bonfire, chardonnay, and Frank Sinatra in the background :)

Chocolate Fudge Cupcakes
Ingredients:
1 2/3 cup flour
1 teaspoon baking soda
1 teaspoon salt
4 ounces unsweetened chocolate
1/2 cup water
1/2 cup butter, softened
1 3/4 cup sugar
3 eggs
1 teaspoon vanilla
3/4 cup milk
1/4 cup sour cream
Directions:
Preheat the oven to 350 degrees. Combine the flour, the baking soda, and the salt. Melt the chocolate with the water in the microwave for 1 minute. Check the chocolate and if it is not melted, continue microwaving in 10 second intervals. In a large bowl, cream the butter and sugar, adding the eggs one at a time. Add the vanilla. Pour in the chocolate a little bit at a time. Add the flour mixture alternately with the milk. Add the sour cream for extra moisture! Put into cupcake tins and bake 15-18 minutes or until a toothpick comes out clean.

Coconut Cream Cheese Frosting
Ingredients:
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
4 cups confectioners sugar
2 tablespoons heavy cream
1/2 teaspoon salt
1/2 teaspoon coconut flavoring
1 teaspoon vanilla extract
1/2 cup shredded coconut
Directions:
Beat the cream cheese and butter in a bowl or mixer until light and fluffy. Add the confectioners sugar, one cup at a time, alternating with the heavy cream. Beat in the salt, coconut flavoring, and vanilla. Continue until mixture is smooth. Add additional confectioners sugar if you need to thicken the frosting. Stir in the coconut. If you want, add more coconut to the top of the frosting once cupcakes are piped!

Cheers!
-Bay