Sugar Dipped Chocolate Chip Cupcakes

Yup, you read that title correctly.  The timing for this recipe is probably awful, because according to Instagram, everyone and their dog/mother/neighbor/life partner is doing the Whole30 right now.  And I’m all over here making sugar dipped cupcakes.  Ummm, appropriate?  Probably not.  Should I being doing the Whole30?  Probably.  But to be honest, the thing I don’t like about the Whole30 is the temporariness (word?) of it.  Like we’re only healthy for a month in January.  Ok, don’t get me wrong, not that Sugar Dipped Cupcakes are healthy.  But let’s be honest, you’re not never ever never again going to have a cupcake in your whole life.  So my goal is always to make the most healthiest version of a Sugar Dipped Cupcake possible.  And live life with a little balance.  That sounded a bit lecturey (again, NOT a word!  Sorry!)

Moving on.  To cupcakes.

 Ok, this recipe isn’t really a recipe if you will.  Because it uses some pre-made ingredients.  Gasp.  Normally I am all about all things homemade.  I never buy bottled marinades/salad dressings/sauces in a jar.  But when it comes to baking, all rules go. out. the. window.  Baking is not my forte.  All the measuring and exactness and THE RULES.  Bleh.  In fact the hardest thing about writing a food blog for me is ummm, well, writing the recipes.  Because very rarely do I cook with any sort of recipe or measuring of ingredients.  I am usually from the school of add a little of this, a pinch of that, a dollop of the third and taste taste taste until it well, tastes good.

So, when I bake, I like to get by with a little help from my friends.  One of said friends being Betty Crocker.  Yup, you guessed it, this recipe uses boxed cake mix.  Double Gasp.  Geez, enough with the gasping already. 

So the last thing about this recipe, it makes one cupcake.  Yes one.  Mini cupcake.  One perfectly portioned single guilt freedessert.  If your husband/roommate/dog (just kidding, don’t feed your dog chocolate! bad very bad) is into dessert, this recipe is easily double-able, triple-able, whatever.  Or if you want to eat 6 by yourself, again, easy math.

Reason number 622 why I don’t bake, I never want a big batch of freshly baked cookies, cupcakes, cinnamon rolls laying around the house staring at me, willing me to devour.  Very rarely actually do I get a solid dessert craving, mostly it’s justcheese and all things creamy (you’ve probably picked this fact up already, if you’ve been reading this blog for more than 8 minutes)  So this recipe, for me is perfect, 1 mini cupcake, 12 minutes, start to finish.

For this recipe I use this contraption that’s sole purpose in life is to make mini cupcakes.  It’s like the George Foreman grill of mini cupcakes, except more useless.  Unless all you want to do is make mini cupcakes, for one.  Which surprisingly, happens to me quite often, so maybe I should take back that solid inner eye roll I gave a friend of mine that gave it to me for a birthday gift.  You know that moment you open the most random gift from someone and you’re all like, oh wow, greeeeeaatt.  But inside, you’re all eye rolls and ugghhhs.  Yup that was me when I received this.  (I know, I’m a great person)  Now I’m all OH WOW GREAT!!!!  Because this thing is surprisingly handy!  I have made more batches of mini frittatas than I can count.  Ok wow, I just realized this paragraph (and post frankly) should get some sort of internet tangent award.  For the rest of this post, I’ll be quick.

This recipe is really easy with only 2 ingredients.  It only takes about 10 minutes to bake.  You should go make it.   Oh and sorry for the longest post in history, for the 3 of you that are still hanging around, I’ll bake you a cupcake as a thanks!

Here are the steps

1. Bake

taken by : http://foodiesdietblog.com/sugar-dipped-chocolate-chip-cupcakes/