As you may have noticed this year, whenever I have a lot of grad school homework, I tend to procrastinate by baking/cooking. The weekend before spring break, my procrastination included these butterscotch cupcakes with chocolate cocoa buttercream frosting:
The cupcakes are made with a box of yellow cake mix, a box of butterscotch pudding and two eggs. You just make the pudding and mix it with the cake mix and two eggs! I am very lucky to have received several boxes of pudding from various visitors this year. I also threw some chocolate chips into some of them (also gifted from the States).
For the frosting, I followed Joy the Baker’s recipe for Chocolate Buttercream Frosting. Her addition of Ovaltine is absolutely the most delicious thing ever, but Ovaltine is one of the many baking “necessities” that I can’t find here in Quito so I substituted Swiss Miss Cocoa powder instead.
Luckily, some of Alex’s friends hung out at our house and basically devoured these because if we had eaten them all ourselves, I might have been a bit worried about the weight limit on our flight to Argentina.