By Kelly Bogard

As I was thinking about this week’s blog, I thought how easy would it be to do a Mother’s Day blog. I would just pick one of my favorite childhood recipes and I would be done in no time. Problem is, I have a ton of favorites. So this week I enlisted the help of one of my friends.

Christi and I have known each other since high school. Our kids are the same age and our husbands are buddies. While having dinner one night, she started telling me about the treats her Granny had every time she and her sister went to visit. The way she described these cupcakes was almost magical. I could tell by the way she spoke of them that they were a very big part of childhood memories for her. What better for a Mother’s Day blog than a recipe that is now on its third generation.

For Granny’s Special Cupcakes, you will need…Granny's Special Cupcakes
Cupcakes and Filling
8 oz. cream cheese
1/3 cup sugar
1 egg
dash of salt
6 oz. small chocolate chips
1 red velvet cake mix
Frosting
3 tbsp. flour
1 1/4 cups milk
Dash of salt
1 tsp. vanilla
1 1/4 cups sugar
1 1/2 sticks margarine, slightly soft
1/4 cup butter, slightly soft
1/4 cup unsweetened cocoa

I love recipes like this because it reminds us of our pasts. Who knows where Christi’s Granny got this recipe? Could have been from a friend, or a magazine, a recipe book or she may have just made it up. It doesn’t really matter. What is important is that she made it a memory for her grandkids and probably anyone else with whom she shared them.

First things, first. Preheat your oven to 350 degrees. Combine the cream cheese, egg and sugar in a small mixing bowl until smooth. Then stir in the chocolate chips.
Granny's Special Cupcakes

Next, prepare the cake mix by the directions on the box and fill each cupcake liner 2/3 full with the prepared batter.
Granny's Special Cupcakes

Once all of your cupcake liners are filled, add approximately 1 tablespoon of the filling mix on top.
Granny's Special Cupcakes

Bake as directed on the box mix. Set aside to cool.
Granny's Special Cupcakes

While your cakes are cooling, combine the flour, milk and salt in a small sauce pan. Warm over medium heat, stirring constantly until it begins to thicken like a custard base. Mix in the vanilla and set aside to cool to room temp.
Granny's Special Cupcakes

Cream together the sugar, margarine, butter and cocoa in a large bowl. Once the custard is cool, combine the two to create the frosting. It will take a few minutes for everything to combine. A quick note about this frosting: If your margarine and butter are too soft, it will cause the frosting to separate. Frost generously and store in the refrigerator. According to Granny’s notes, they also freeze well.
Granny's Special Cupcakes

I want to thank Christi for sharing this recipe with me. These cupcakes are delicious and I hope I can create memories with them as her Granny did in her family. Happy Mother’s Day. From all of us at Texas Table Top, enjoy!

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Recipe: Granny’s Special Cupcakes

Summary: Rich chocolaty goodness for generations to come

Ingredients

Granny's Special Cupcakes

Filled Cupcakes

  • 8 oz. cream cheese
  • 1/3 cup sugar
  • 1 egg
  • dash of salt
  • 6 oz. small chocolate chips
  • 1 red velvet cake mix

Frosting

  • 3 tbsp. flour
  • 1 1/4 cups milk
  • dash of salt
  • 1 tsp. vanilla
  • 1 1/4 cups sugar
  • 1 1/2 sticks margarine, slightly soft
  • 1/4 cup butter, slightly soft
  • 1/4 cup unsweetened cocoa

Instructions

Filled Cupcakes

  • Combine cream cheese, sugar, egg and salt in a small bowl.
  • Cream well together. Then add 6 oz. small chocolate chips.
  • Prepare 1 package red velvet cake mix according to directions.
  • Fill cupcake liners 2/3 full with cake mix.
  • Top with about 1 tbsp. filling mix.
  • Bake according to cake directions.

Frosty Fluffy Frosting

  • Combine flour, milk and salt in shaker and pour into sauce pan.
  • Boil until thick, stirring constantly.
  • Add vanilla and let cool to room temperature.
  • Cream sugar, margarine, butter and cocoa together in a large bowl.
  • Add custard mix and beat at high speed until thick and creamy–about 5 minutes.
  • Ice cupcakes thickly.
  • Refrigerate cupcakes or freeze.

Prep time (duration): 0 hour(s), 20 minutes

Cooking time (duration): 0 hour(s), 20 minutes

Number of servings (yield): 2 dozen

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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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