Classic Chocolate Cupcakes

Hello! Jordan here 🙂 

Hope everyone’s day is going lovely! It is hot as Hades here in Mississippi, but we are enjoying the sun and spending most of our time poolside 🙂

Anywho.. So my older brother is a painter. Last night was one of his art show openings. He is currently teaching painting in Italy, so my family went to the show as representation. I went mainly to bring the cupcakes. We were asked to bring some type of finger food. Mom just picked up some humus, but Lisa and I took care of the sweets (as usual). Some of the sweetest words my mom can say are, “Jordan, could you bake something for…” I love that statement. 

You see recently, I have been put on baking probation from my parents. When I returned home from college, I was so happy to have something other than my dorm kitchen that I kinda, sorta, maybe went a little crazy in the kitchen. But is that really possible??? My parents think so. They both said, “Jordan, if you keep baking this way, we will be the size of houses by August.” So anyway… I was thrilled when my mom asked me to bake 🙂 

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Lisa and I decided mini cupcakes would be the perfect sweet finger food! We agreed that chocolate with cream cheese icing would do the job nicely. Last summer, we found THE BEST cake recipe. It is a doctored up cake box recipe. It is quick, but tastes like you spent hours slaving away in the kitchen. Once they are baked, they are moist and rich. The best part about the recipe is that it can be used for any flavor! Just match the cake mix with a pudding mix and you are in business! 

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Just mix up these ingredients plus some water and then bake them about 10 mins on 350. And the icing was deliciously simple. Whip up some cream cheese, butter and powder sugar and enjoy 🙂 

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Chocolate Cupcakes adapted from Recipe Girl.

1 box Chocolate Cake Mix 

1 box Instant Chocolate Pudding 

4 eggs

1/2 water

1/2 oil


Preheat oven to 350 degrees.

Mix all ingredients together with mixer. Pour into greased muffin tins. Bake for 10-12 minutes. 

Cream Cheese Icing from

2 (8oz) packaged cream cheese, softened 

1/2 cup butter, softened

2 cups powdered sugar (or until it is the desired sweetness) 

1 teaspoon vanilla. 


In medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Store in the refrigerator after use.  

 Have Fun 🙂 



Hello world!

the cupcake that inspired our blog!

So, for our very first post I decided that we should introduce the inspiration for our name. Key Lime Cupcakes! We made these last summer, and they were delicious. They also make the most adorable mini cupcakes. Their bright green color screams summertime! We found this recipe on Betty has never failed us 🙂 We added the optional bit of green icing gel to the white icing. The brighter the better! This was a hit with our friends and family. We even sold them at our local coffee shop!

Key Lime Cupcakes:


1 box Betty Crocker® SuperMoist® lemon cake mix

1 box (4 serving) lime gelatin

3/4 cup water

1/3 cup vegetable oil

3 eggs

2 or 3 drops of green food color (we used icing gel)


1 cup powdered sugar

2 to 2 1/2 tablespoons Key lime juice


1 cup (8oz) cream cheese, softened

1/4 cup butter or margarine, softened

1 teaspoon vanilla

3 1/2 cup powdered sugar

zested lime (optional)


Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.

Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places.

In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes.

In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center. Garnish with lime peel. Store covered in refrigerator.

Have Fun 🙂
– L & J