A Mouth Full Of Chocolate Chips

 

 

          
Recently a friend of mine, Nathan Moseley published a fantastic book of poetry called ‘A Mouth Full of Feathers’. This is a great book for people who both love and hate poetry. It’s about love, life, romance, Humphrey Bogart, and friendship.

I know because Nate is my buddy I probably seem partial to liking this book, but it really is so amazing! I have read his poems 4 times now since receiving it and I just fall more in love with them each time. His wit, and unique sense of humor bring a quality to these poems that is just wonderful and such a delight to read.

You can visit his blog here http://mirrorsareleaks.blogspot.com/ to not only purchase his book but to continue to read all about his shenanigans, other original poems, short stories, or just all around Nate-iness.

One day Nate and I were having lunch together discussing plans about what we wanted to do with our lives, and what we wanted to be whenever we grow up. When suddenly he called my cell phone (yes we were already with each other in person) and wanted to order some chocolate chip cupcakes. He was my first customer to say the least. Luckily I had made a chocolate chip cake for my sisters birthday the year before, so recreating the recipe in cupcake form would be a breeze. We baked them together that day and now in honor of his published book I’m going to give you this super easy recipe to enjoy while you read it. Because seriously, you have to get it. And I bet if you shoot him an email, he’ll even sign it for you. Check it out now!

A Mouth Full of Chocolate Chip Cupcakes:
1 Box Vanilla Cake Mix
1 1/3 Cups Chocolate Chips
3 Tablespoons All Purpose Flour

For Chocolate Chip Buttercream Icing:
2 Sticks Unsalted Butter-softened
¼ teaspoon Salt
1 Tablespoon Vanilla Extract
4 Tablespoons Milk
4 Cups Confectioners Sugar-Sifted
1/3 Cup Mini Chocolate Chips

Prepare box mix according to directions on package. In a separate bowl mix chocolate chips with flour. Fold coated chips into batter and scoop into lined cupcake tins 2/3 of the way full.

Bake at 350 degrees for 25-30 minutes or until toothpick inserted comes out clean.

                                               

For icing beat butter salt and sugar together in a mixer until fluffy. Add milk and vanilla and beat until combined. Fold in chocolate chips Spoon into pastry bag and pipe onto cooled cupcakes. Enjoy with a glass of milk and a copy of ‘A Mouth Full of Feathers’!

The Cake Version.

A big thank you to Laura Boham & Megan Evans for helping me bake these yummy cupcakes and take the pretty pictures you see! (Following photos taken by Nate Moseley.)