As I have made painfully clear, I am in crazy study and freak out mode. When I am stressed, I have the terrible habit of eating sweets. I have already gained 2lbs and I have been jogging regularly. As my best friend, Michelle, would say, “my sweet tooth is going crazy!”
My friend, Stephanie, really helped me beat a deadline on an assignment, so I was able to concoct this devilish delight and also have a few drinks with her. Ironically, my favorite cheap champagne, Cupcake brand champagne, was on sale last week. Stephanie and I sat around baking and drinking all afternoon. What can I say, when I’m bad, I’m bad.
I have been going back and forth from my fridge, for finger full after finger full of icing and the cream cheese mixture all day today. Hopefully posting has calmed my nerves enough to help me stop stuffing my face. Especially since my mom just called to say she was buying me a new bikini! Now I have more big decisions on my plate…pink or blue…eat less or jog more?
Your favorite yellow cake mix
Your favorite chocolate frosting
1 container full fat cream cheese
1 small container marshmallow fluff
Bake the yellow cake into cupcakes according to the directions, with the exception of the temperature. Lower the baking temperature to 325°. By doing this, you are assuring yourself more lovely, puffier looking cupcakes. While the cupcakes are baking, beat your cream cheese and marshmallow fluff together with a hand mixer. Make sure there are no lumps, and that the mixture is smooth. This should only take a couple minutes. Once the cupcakes are done baking, let them sit out until they are cool. Once they are cool, take an apple corer and core all the cupcakes. Once the cupcakes are cored, cover them with the chocolate icing, omitting the hole in the middle. Pipe the cream cheese mixture into the cored cupcakes and serve immediately.