What A Kiss!: Chocolate Cupcakes Kissed By A Sugar Cookie

If these don't get you in the mood for Valentine's Day, I don't know what will.

The chocolate cupcake is my mom's chocolate cake recipe, and I'm so, so, so, sorry that I can't give out that recipe. There are a few lucky "fan's of the week" that have received this recipe as a gift, but if I publicize this recipe it wouldn't be fair to them.

All you have to do is keep being active on A'lil Country Sugar Fan page and you just may be the next one chosen for Fan of the Week. How cool is that? You may be the next owner of my mom's chocolate cake.

I ran across this recipe (Pan'o Sugar Cookies) and all of a sudden had a brilliant idea. That is one huge sugar cookie, huh? A thank you goes out to Country Cooks Across America.

My idea was to cut little heart shapes from this giant sugar cookie, but I quickly ran into a dilemma. I don't own a mini heart shaped cookie cutter. Although, I do own the complete set of biscuit cutters from Pampered Chef. So, that left me with little circles. A kiss is a kiss, right? No matter what the shape?

And I am one that doesn't like a lot of frosting on my cupcakes. Yup, I am the one that is scraping it all off and leaving a glob of frosting on the edge of my plate. OOOPS!! Sorry about the messy glob of frosting dishwashers.......

The Pan'0 Sugar Cookies is absolutely amazing and totally loved in my house. Definitely a sugar cookie in a pan....

Make sure you visit Country Cooks Across America. It is owned by three wonderful ladies that work very hard to bring the blogging world a piece of variety, scrumptious-ness, and all around great country cooking.

This recipe is linked to:

Pan'O Sugar Cookies

2 sticks butter, soft

2 1/4 c. sugar

4 eggs

2 tsp. almond extract

4 1/2 c. flour

1 tsp. salt

1/2 tsp. baking soda

Preheat oven to 375 degrees F.

In your mixing bowl first cream together the butter and sugar until light and fluffy. Add in the eggs one at a time while beating on low.

Next add the almond extract and beat for 1 minute.

Place all dry ingredients into the mixer mixing well until blended. Spread mixture into a lightly greased jelly roll pan (did you notice how that said spread? I had to press it in with my hands).

Bake for 18-22 minutes or until center is cooked through and edges are golden brown. Let cool completely before frosting (I used a butter cream cheese frosting).