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I'm Diana.

I like to create pretty things and sweet treats, collect vintage finds, & build a beautiful life.

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So last week, one of my favorite blogs A Beautiful Mess posted this fantastic recipe for potato chip brownies that I was drooling over. Since my favorite medium is cupcakes, I decided to take this idea and turn it into a little personal cake to have for our Fourth of July BBQ. Here's the recipe:

Double Chocolate Cupcakes

Makes 24 Cupcakes. (I halfed this recipe to only yield a dozen.)

1 1/2 c granulated sugar

1 1/2 sticks of unsalted butter, room temperature

3 large eggs, room temperature

2 c all-purpose flour

3/4 c cocoa powder

1 tsp baking soda

1 tsp baking powder

2 tsp vanilla extract

3 handfuls of chocolate chips

1 c buttermilk (or if using powdered kind, add 4 tbsp powdered buttermilk to dry ingredients after sifting and add 1 c water)

Potato chips, crushed

1. Combine sugar and butter in mixer and mix until fluffy. Add eggs one at a time. ( I crack mine into a small dish first to make sure there is nothing wrong with them and keep shells out.)

2. Sift dry ingredients (flour, cocoa powder, baking soda, baking powder) into a large bowl.

3. Add vanilla extract to sugar/butter mixture.

4. Add dry ingredients and buttermilk into sugar/butter in parts, alternating them but beginning and ending with the dry. Try not to over mix.

5. Place chocolate chips in a small bowl, add a tbsp of flour, and toss. (This keeps the chocolate chips from sinking in the cake.)

6. Fill cupcake tray with liners about 1/2-3/4 full and bake for 15 minutes at 350. Test with toothpick when done, should come out clean. Let cool mostly.

7. Top with some of the crushed potato chips.

8. Frost and eat. (See buttercream recipe below.)

Chocolate Buttercream

Yields enough for about a dozen cupcakes

1 sticks of butter, room temperature

3/4 c of cocoa powder

1 tsp vanilla extract

2 1/2 c powdered sugar

milk, several tbsps as needed

1. Combine butter and extract in the mixer.

2. Combine powdered sugar and cocoa powder in a medium bowl.

3. Add powdered sugar/cocoa to mixer slowly. After all cups are added, I usually add milk to thin. Do this very slowly so you don't thin it too much.

4. Pipe onto cakes! I used a star tip this time.

5. So, I topped mine with crushed potato chips and some carmel topping mixed with a little salt (I added the salt to try to cut through the artifical taste of the carmel topping. If I had more time, I may have made some from scratch but I didn't.)


Happy Baking!

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Reader Comments (1)

Oh, these look SO yummy! Thank you so much for the sweet blog comment! Hope your day is wonderful! xo Elsie

July 5, 2012 | Unregistered Commenterelsie

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