This is quite an exciting post for me, because I am in love with these new cupcakes. They are seriously my favorite cupcake I have created thus far (runners up would be the Chocolate Peanut Butter Pretzel, Triple Chocolate, and Cookie Dough varieties). If you know me you probably have already heard this, since I have been raving about them since baking them on Wednesday.
Let's start off with the cake-- it's a dark chocolate cake. It's rich, it's decadent, and it's still moist and fluffy. Then the frosting- my regular cream cheese frosting, but I added to it some fresh blueberries. And topping those two gems is a drizzle of semisweet chocolate ganache. What can't taste better with a luxurious mix of cream and chocolate on top?
I think this is my ideal combination. The frosting is rich and creamy, and it has a slight tang from the cream cheese that is matched perfectly with the sweetness of the blueberries. And the fruity icing cuts the richness of the dark chocolate perfectly. Mmmmm... Suzy's in heaven. Where I do believe cake and cupcakes abound.
Since my new husband and I went on a wonderful cruise to the Caribbean I felt like I had to do a cupcake or two inspired by our tropical vacation. Before getting back on our ship in Cozumel, I bought the cutest bottle of Mexican vanilla in the world- it has its own little knit poncho. So I decided to try out a Mexican Chocolate cupcake. It's a little spicy, a little sweet, and very indulgent.
Here she is on her own little pedestal, my Mexican Chocolate senorita. The cake is made with a lot of my new vanilla from Cozumel, and it's spiced with cinnamon and just a dash of red pepper to give it some south of the border heat. But in my opinion the best part of this one is the frosting. It's a variation on my beloved chocolate buttercream. But I upped the vanilla (again, from my adorable poncho bottle) and I added just enough cinnamon to make it, well, addicting. I think everyone who tried these kept swiping more frosting to lick away. It's creamy and rich, and just a tad spicy. And, although it didn't show up that well in the photos, I topped them with a sprinkling of edible glitter to give them a coppery shimmer, making them ready for the fiesta. Viva cupcakes!
I'm glad to be posting something again after such a long hiatus. I do have some valid excuses, though. A cruise (great), a wedding (really great), and a lot of working (not great, but necessary). But now that I'm back, I have a few things to post in the next couple of days.
It's another cupcake phase, and to start it off we have a Belgian Waffle cupcake. I think these are just so darn cute. The cake is a vanilla butter cake made with buttermilk, real maple syrup, and some cinnamon to give it a waffle-like taste. It's topped with a maple buttercream that also has some pancake house flair, and the cutest part? The tiny little waffle cookie on top. It's a buttery vanilla pressed cookie, and I topped it with powdered sugar, just like I like on my waffles. Would a glass of OJ and one of these pass as breakfast? You be the judge.
