by Hope Sewell on March 6, 2011

in eos, kids, recipes

I’ve been a busy bee in the kitchen this afternoon!!  These are classic chocolate cupcakes with a classic chocolate frosting. And get this….they are gluten and egg free!!  They looked so good I just had to share them with you!!  If you want a taste of these cupcakes you’re welcome to join us here tomorrow around lunch time.  Our Redeemer Church family is coming over after our worship service for a “bring your own picnic” lunch.  We’d love to have you!!  We meet at Honeysuckle Middle School at 10 am.

You want the recipe??  I’ll admit I used Betty Crocker’s gluten free chocolate cake mix.  I love that Betty has made my life as a mom with allergic kids a little bit easier.  The frosting is Hershey’s “Perfectly Chocolate” Chocolate Frosting and boy does it live up to it’s name!!!  You can find it on the back of their Hershey’s Cocoa can but just in case you don’t have one of those on hand I’ll post it here for you.

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
This post featured on Katie’s Nesting Spot

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