While I usually bake most things from scratch using actual recipes, I have only ever made cupcakes from a mix (although I'm open to finding a good cupcake recipe). I'm not really particular about what mix I use - whatever is on sale is usually fine with me. I can't tell the difference between the brands. Yesterday I used a Pilsbury white cake mix (I keep a few on hand in case we want pistachio cake), but used whole eggs which made it mildly yellow (no butter in the mix for true yellow).
The icing I did make from a recipe I found in the book Hershey's Best Loved Recipes. It's not my favorite chocolate icing, but it's easy and only requires one bowl (and no melting).
One-Bowl Buttercream Frosting (Chocolate)
makes about 2 cups frosting
6 Tablespoons butter or margarine, softened
2 2/3 cups powdered sugar
1/2 cup Hershey's Cocoa
4-6 Tablespoons milk
1 teaspoon vanilla
Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla.
My note: the vanilla is very important. The chocolate gets a little bitter without it. I actually prefer other chocolate buttercream frostings, but like I said, this one is my easiest.
I wish I had a photo of the cupcakes, or at least the aftermath of 3 kids eating the cupcakes (all of them are really more into frosting, and it showed), but I'm having camera troubles lately. Mostly that my I take too many, and need to make space. I'm working on it, and hope to start adding photos soon. Really.
Oh, and hubby did appreciate the cupcakes for dinner (and the yummy ginger-garlic stirfry I made for dessert).