Chocolate Chip Cupcakes
1 (18.25 oz) package devils food cake mix
1 (5.9 oz) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 warm water
2 cups semi sweet chocolate chips
Preheat oven to 350 degrees
In large bowl, mix together cake mix, pudding mix, sour cream, oil, eggs and water. Stir in chocolate chips. Pour into lined cupcake tins and bake about 25 minutes or until top springs back when lightly touched or use wooden toothpick test.
Seven Minute Frosting
Makes 10 cups.
1/2 cups plus 2 tablespoons sugar
2 tablespoons light corn syrup
2/3 cup water
6 large egg whites, room temperature
1 1/2 teaspoons pure vanilla extract
Heat 1 1/2 cups sugar, the corn syrup, and water in a small saucepan over medium heat, stirring constantly, until sugar dissolves. Raise heat to medium-high, and bring to a boil. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook until syrup registers 235 degrees on a candy thermometer. Pour into a glass measuring cup.
Meanwhile, beat whites on medium speed until soft peaks form. Reduce to medium-low, and add remaining 2 tablespoons sugar. Pour syrup into whites in a slow, steady stream down the side of the bowl. Raise speed to medium-high. Beat until stiff peaks form, about 7 minutes. Beat in vanilla. Use immediately.
I added berries to complete them, but any decoration will do!
HAPPY 4th of JULY!!!
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