And then, since my sister was dying to help (I never let her help me bake since the disastrous time I made, ironically, chocolate cupcakes when I was about 5 or 6 and we ended up pelting each other with chocolate batter in anger) we decided to bake it today or Wednesday.
So I decided to make Caramel Corn on Thanksgiving. Only because my mom said that whatever I made, I should be more, and I quote, "Thanksgiving-ish!" in a Chinese accent and with (no offense) bad grammar, as you can see. :) Because, as I explained, apparently the Native Americans and Pilgrims ate popcorn. Why do I care!?!?!
But then, my mom suggested I make the cookies with my friend, Erin, but she was busy until Sunday. So I was all like, "Okay. whatever."
But then my mom happens to really, really (and I mean REALLY) like popcorn. Which we had bought, from Trader Joe's, salty-sweet, for the caramel corn.
So then I was like, fine. Have your popcorn. Maybe we'll eat caramel sauce with apple pie. (Which my mom forced me to buy. well, not me. but like she wouldn't let me make apple pie, or tart. i prefer tart. and i hate trader joes apple pie. not that you care.)
So now you're probably like, "OMG! get 2 the point! what does this have to do with chocolate cupcakes!"
Well, then I said I REALLY, REALLY, REALLY x 1 million needed to bake something. NOW.
So here I am, with 12 - 2(that i ate) chocolate cupcakes + 24 mini cupcakes. WHY AM I TALKING ABOUT MATH?!?! I HATE MATH!!! my mom likes bugging me about math during dinner and breakfast. sigh.
So, anywayz, here's how to make these cupcakes:
1) Melt 1 cup (2 sticks) butter with 4 oz (a little bit more than 1/2 cup if you're using chocolate chips. or shreds. or pearls. or callets, if you're lucky, because callebaut's chocolate is AWESOME. okay, enough with my babbling. about 30 secs. in microwave, stir, than 22 secs, stir. or stove top. or double boiler/bain marie. this is what it should look like when you're done (more or less):