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Strawberry Chocolate Chip Muffins

Prep 15 min
Total 1 hr 30 min
Ingredients 6
Servings 24

I have a musical background. In high school, I was a singer with my own band, Boca De Sandia. And one day my aunt, who had her own band, asked me to go on tour as a backup singer and keyboardist. It was an opportunity of a lifetime, but there was one problem; I didn't play a lick of keyboards. I had to learn the instrument quickly, and I figured out a system that worked for me: I used multi-colored tape for different notes, along with numbers letting me know where and what to play. It worked like a charm during rehearsals, and my aunt was happy with my performances. The tour soon followed, and I got to travel all over the world. But I still didn't know how to play the keyboard! I relied on the colored-tape and numbers method. One day, we played the Ogden Theater in Denver, Colorado. For some reason my keyboard was left out in the open after sound check, and the heat melted off all the tape and erased the numbers. Needless to say, it was the worst show I've ever played in my life. I was extremely depressed when I got back to our hotel room, and decided that the only way to get out of my funk was to bake something (since our room had an oven). I made strawberry chocolate chip muffins, and I didn’t feel so bad after I ate them. I also learned how to play the keyboards without tape and numbers quite soon after that night! MORE + LESS -

Ingredients

box Betty Crocker™ Super Moist™ vanilla cake mix

Water, vegetable oil and eggs, as called for on the cake mix package

cup strawberries (chopped into small pieces)

cup milk chocolate chips

cups powdered sugar

tablespoons milk

Directions

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1

Preheat oven to 350° F.
2

Line 2 cupcake trays with cupcake liners (a total of 24)
3

Make the cake mix as directed on the package, incorporating the water, vegetable oil and eggs as needed.
4

Add in the strawberries and chocolate chips, and mix well to incorporate.
5

Evenly distribute the batter between the lined cupcake lined pans.
6

Bake for 20 minutes.
7

Remove from the oven and let cool completely.
8

In a bowl, whisk together the powdered sugar and milk to make the icing.
9

Drizzle icing over cupcakes and serve.

To make the icing thicker, use less milk. To make it thinner, add more milk until you reach the desired consistency.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

I have a musical background. In high school, I was a singer with my own band, Boca De Sandia. And one day my aunt, who had her own band, asked me to go on tour as a backup singer and keyboardist. It was an opportunity of a lifetime, but there was one problem; I didn't play a lick of keyboards. I had to learn the instrument quickly, and I figured out a system that worked for me: I used multi-colored tape for different notes, along with numbers letting me know where and what to play. It worked like a charm during rehearsals, and my aunt was happy with my performances. The tour soon followed, and I got to travel all over the world. But I still didn't know how to play the keyboard! I relied on the colored-tape and numbers method. One day, we played the Ogden Theater in Denver, Colorado. For some reason my keyboard was left out in the open after sound check, and the heat melted off all the tape and erased the numbers. Needless to say, it was the worst show I've ever played in my life. I was extremely depressed when I got back to our hotel room, and decided that the only way to get out of my funk was to bake something (since our room had an oven). I made strawberry chocolate chip muffins, and I didn’t feel so bad after I ate them. I also learned how to play the keyboards without tape and numbers quite soon after that night!