My Bug just turned one and let me tell you, what an event it was. I had the most fun celebrating her and with her. As a crafty, EXTRA, mom (I told ya’ll I’m very extra) I had to everything and do everything big. We are in Texas after all. So this post is dedicated to everything Aria… in Onederland.
There’s ALWAYS room for dessert. Oh, don’t give me that “you can’t eat cupcakes because your diet” foolishness. You can eat this. And you should.
If you want a truly decadent chocolate cake or cupcake (however you feel like pouring the patter in the tin), this recipe is for you. And don’t worry about the calorie count. There are a lot of them. But everything in moderation. Don’t sit there and eat the whole batch. Share.
Dark Chocolate Cupcakes
- 3/4 cup buttermilk
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 eggs
- 2 tsp vanilla extract
- 1 cup cocoa powder
- 1 oz bittersweet chocolate, chopped
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- Preheat your oven to 350°. Sift together all your dry ingredients – minus the sugar (flour, cocoa powder, baking soda, baking powder).
- Add bittersweet chocolate.
- Beat butter and sugar together until light and fluffy, about five minutes.
- Beat in vanilla and then buttermilk.
- Add flour and beat until smooth.
- Bake in the oven for about 16 minutes (for cupcakes) and 30 minutes (for cakes) depending on your oven. Those baking times can vary. When your toothpick comes out clean, your cakes are ready.
This recipe yields about a dozen cupcakes or one 8″ round.
To garnish, I used strawberries because the red gives a really pretty contrast to the chocolate cake and buttercream.
(To make the chocolate buttercream blend a half cup of butter, with a half cup of shortening, three cups of confectioner’s sugar, a quarter cup of cocoa powder, and one tsp of vanilla. Pipe onto your finished cupcakes and decorate as you like.)
What happens when life hands you a giant bowl of lemons? Well, you get in the kitchen. Kind of like, when the going gets tough, the tough gets going. Ok, so I’m not a philosopher, but I can bake. I can bake my butt off. There goes that domestic goddess thing again.
So I’ve been having the average new mommy week. I’m tired as all get out. I just ended my maternity leave so I’m juggling home, baby, husband, and work. And I’ve been feeling a little bit inadequate about life. Just keeping it real. Those were my lemons. So I decided to channel that energy into something that I love to do. So into the kitchen I went.
Anything warm and homemade from the oven can send someone into a completely happy place so I decided to go “on vacation.” Haha I strapped Aria into the Ergobaby and the tough got going. I took my lemons and and turned them into fluffy sunshine. So here we are. My bug and me zesting away. It gives it the most amazing lemony flavor. Sure it’s “extra,” but I did say that I was a non-practical parent didn’t I? It would make too much Mommy-sense for me to just grab some lemon juice from the store. Oh no. I have to zest and squeeze my own for that freshness. Yum. Ok. Back to the regularly scheduled program.
I also like to mix my zest with my sugar to make lemon sugar. I don’t know if that helps, but I like it. So I toss my zest and sugar in the food processor and blend, blend, blend.
Then, we get going on the cake. Make the batter and bake away. If you want to give it a try, the recipe is below. By the way, sweet pea got bored on me and went to sleep. The benefits of wearing your baby! Ha! Hope the recipe makes your day a little sweeter. I know it did for me.