The Chocolate Lover's Cupcake

I love chocolate. Most people love chocolate. But I think I love it more than most people. I'm talking, I-need-the-sweetness-every-night-so-I-don't-go-crazy kind of love. So, when  I decided to make a chocolate cupcake, I had to find the best recipe out there.

 Enter this recipe. Oh. My. Goodness. Words cannot even describe how excited I was every night after dinner to eat one of these babies. The texture was so velvety, the flavor so rich, it was hard to stop at one.

I also used a vanilla cream cheese frosting, found from the same blog. I used blue food coloring to give it a little something extra. A perfect topping to a deliciously chocolate treat!

The ingredients: The thing I love about baking is that the ingredients are all stuff I already have!

My first experience using the piping bag! Either those things are messy, or I'm doing it wrong. Either way, I think there was more icing on my fingers than the cupcakes!

What Dustin and I got to eat after dinner every night for a while (and Dustin sometimes even after lunch)! Such a sweet ending to a day!

For the sake of your sweet tooth, make these! I promise you, it will not be a decision you regret.

The only question now is, what should I bake next?

Sweet of the Week: Red Velvet Cupcakes with Cream Cheese Frosting

Round number two....and I was seeing RED! (that was lame, I apologize). I decided to make one of my favorite cupcakes of all time, red velvet, with a delicious cream cheese frosting to top it off. Here's how it all went down:

The ingreeds: Things of note: Recipe called for white vinegar and buttermilk. I use a dry buttermilk mix you can combine with water.

 The dry ingredients: Do NOT mix in baking soda with them like I almost did. That comes at the very end.

 The "Red" paste: Made with cocoa powder, red food coloring, and little water.

 The sugar and softened butter. Add the eggs one at a time, then vanilla.

Add the red paste, then the dry ingredients to the batter.

*Okay so, this recipe instructed that, right before assembling the cupcakes, to combine the white vinegar and baking soda. I did that, it started to fizz, weird me out, and I'm not really sure what effect this had on the cupcakes. I'll have to google it.

(I forgot to put in pictures of them going in/coming out of the oven, but you know how that works anyway.) Bake for 20 min at 350, rotating the pan at 10 min. Let cool in the pan for 10 minutes, then cool completely and frost!



Since I am still a novice baker, I "piped" my cupcakes using a plastic bag and cut a small corner of the bag at a diagonal angle. It was pretty messy, and I ended up having more cupcakes than frosting, but I was pretty impressed overall with my finished product! They have a sincerely "velvety" texture, and the flavor was amazing. The cream cheese frosting on top was a very simple, four-ingredient recipe (powdered sugar, butter, vanilla, and cream cheese) and justs tastes RIGHT on top of that cupcake. I found the cupcake recipe on this blog and the cream cheese frosting recipe from this site. For all red velvet cupcake lovers, these are definitely recipes to try!

Until next time!