Chocolate Cupcakes with Chocolate Icing & Crispy Peanut Chicken

I have been 'Pinning'!  No, not finally hemming pants that have been dragging on the ground because they are too long to wear with my flats or fixing the sweater that has unravelled with a large darning needle.  I mean the pinning where you click on colourful, enticing photos, mostly of food items, sweet food items, for me anyway...and that you save to a board.  Why would you spend time pinning, you ask??  I'm not really sure.  Maybe I am supposed to have some 'Oprah' moments where I gaze longingly at these images and say I WILL GO there, or I WILL do that.  Mostly I'm depressed since I won't look like those people, ever afford to travel to those exotic locals or....but wait...there is one thing I can do!  I will re-create cupcakes and other food items I see just because I can and somehow this will make me feel better about sitting and clicking on assorted photos on the computer.

Believe me this tastes better than my photo makes it look! 
Crispy Peanut Chicken with Dipping Sauce - well I had to make a relatively healthy main course before I could indulge in the cupcakes.  This in some way makes me feel better about my cupcake side dish, my cupcake dessert and my cupcake snack!

Now for the cupcakes.  According to reports on Pinterest from those in the 'know', whoever they may be, these cupcakes are the BEST EVER.  Although made using a box cake mix, yes, truly a box of good old Devil's Food Cake Mix as the base they passed the good friend/neighbour test and I was asked for the recipes of the chicken and the cupcakes. So here you go.

Crispy Peanut Chicken w. Dipping Sauce

4 boneless skinless chicken breasts or chicken thighs
1/3 cup all-purpose flour
1/4 cup finely chopped unslated peanuts
2 tbsp chopped fresh coriander or parsley
1 tsp grated lime rind
Pinch salt & pepper
1 egg
3 tbsp vegetable oil

Flatten chicken pieces to an even thickness.  In a shallow dish, stir together flour, peanuts, parsley/coriander (if using), lime rind, salt and pepper.  (Note:  I forgot lime once and it still turned out yummy.)  In another shallow dish, lightly beat egg.  Dip chicken into egg and let excess drip off then dip chicken into flour mixture, turning to coat and shaking off excess.

Heat oil in non-stick fry pan over medium-high heat.  Fry chicken, turning once, until cooked through, about 8-10 minutes depending on thickness.

Meanwhile for dipping sauce:  whisk together 2 tablespoons minced green onions, 2 tablespoons soy sauce, 2 tablespoons rice vinegar and 1 teaspoon brown sugar.  Serve with the chicken as dipping sauce or drizzle over chicken before serving.

Chocolate Cupcakes

Preheat oven to 350F.  Line 24 muffin cups with liners.

1 Box Devil's Food Cake Mix
3 eggs
3/4 cup sour cream
1/2 cup vegetable oil
2 tsp. vanilla
1 tsp. cinnamon
1 cup buttermilk

Whisk together the eggs, sour cream, vegetable oil, vanilla, cinnamon and buttermilk.  (I added 1/4 cup cocoa powder to up the chocolate factor.)  Add in the cake mix and just stir until everything is all mixed together.

Fill muffin cups about three-quarters full and bake until tops spring back lightly when touched or a tooth pick inserted in centre comes out clean.  Cool completely before frosting.

My easy icing is just approx. 1/2 cup room temperature butter, 1/4 cup cocoa powder, 4-6 cups icing sugar and 2-6 tablespoons cream or milk.  Mix together with mixer until well combined and a spreadable consistency. 

Hope you find these recipes Sweet Enuf!  Happy baking.