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4th of July Cupcakes

 

Now that I’m finally getting my energy back, I’ve started taking on blog projects!  Cooking, crafts, writing, decorating… I finally feel like a new woman!  Yesterday, I decided to go above and beyond my wifely duties by making cupcakes.  So, maybe they were boxed cupcakes.  Every once in awhile I cheat and take a short cut while cooking.  However, I decided to jazz these chocolate cupcakes up by using coconut oil and fluffy frosting.  (I believe that a good frosting makes the cupcake.)

Once these cupcakes were baked and frosted, I decided to jazz them up a little bit for the July 4th holiday by turning my printable into cupcake picks.  Click here to download this printable.

Chocolate 4th of July CupcakesINGREDIENTS

  • 1 Box Devil’s Food Cake Mix
  • 3 Eggs
  • 1/2 Cup Coconut Oil
  • 1 1/3 Cup Water
  • 1 Box Chocolate Instant Pudding
  • 1 1/2 Cup Milk
  • 2-3 Cups Cool Whip

DIRECTIONS

  1. Preheat Oven to 350 Degrees.
  2. In a large mixing bowl mix together cake mix, egg, water and coconut oil.  Mix together on medium speed for 2-3 minutes.
  3. Place cupcake batter in lined muffin tin.
  4. Cook for 15-18 minutes.
  5. For the frosting, mix together chocolate pudding and milk.  Whisk together for 2-3 minutes or until thick.  Place in fridge for 15-30 minutes so pudding may set up.  Next, fold 2-3 cups of cool whip into pudding.  (Add 2 cups of cool whip, mix together and if you’d like frosting thicker add more cool whip.  It’s that simple!)
  6. When cupcakes are completely cool, go to town with the frosting!

Side Note: This makes 24-28 cupcakes.

Double Side Note: Sometimes I’ll shave chocolate on top of these cupcakes — yum!

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