Sorry it took so long to post, but my boyfriend came in to town and we were VERY busy.  In three short days I still had to work, we had dinner with my parents and we attended a VERY long wedding.  So finally... here it all is!  I think the customer was quite pleased!

Everything getting mixed up.  Don't let that banana fool you, it just happened to be in the shot.

First batch in the oven!Ta da! Good start... they rose nicely.  Amy says to bake them for about 18-22 minutes,  but mine were good at 16 minutes.  By 18 minutes they were very golden.  I was worried they would be dried out, but they still tasted great.

You can see here I was trying to do something new.  So many people I see on blogs and websites are using this smooth technique instead of the star tip.  I wanted to try it, but as you can see... YUCK.  It's great to have a roommate that doesn't care if they look "pretty".  I don't know if my tip just isn't big enough or what.  I got frustrated and that's what it turned out like...

See my frosting!  This is my second attempt at a swirled frosting.  I don't use a pastry bag to pipe my frosting, I have this lovely contraption from William Sonoma that is GREAT, but I have to kind of make my own method.  I pretty much just alternate the frosting in the tube. Chocolate, vanilla, chocolate, vanilla...etc.  It seems to work pretty well, I first tried it at 4th of July with blue and white.  

All done.  I happened to have the ribbon at home (I'm also a budding scrapbooker) and I want one of the colors for my "business" to be apple green.  So I thought I would gift wrap the box, it adds a little touch of something.

To review: Amy Sedaris's vanilla cupcake recipe + chocolate chips + chocolate/vanilla swirl buttercream frosting = Chocolate Chip Cupcakes