CUPCAKES!

(not my photo, but looks pretty much the same as mine!)

So, after watching a zillion episodes of Cupcake Wars (and after not being able to bring myself to spend $3.00 per cupcake at a bakery), I decided to tackle the homemade way of baking!

It has definitely been a lengthy process...partly because I was really taking my time and ensuring that I was doing everything correctly. No matter what, it's definitely too long compared to the pre-mixes!

Granted, I was not baking or prepping the entire time, but a dragged out part was constantly checking and stirring and waiting for the chocolate ganache to be the right consistency.

I started with Martha Stewarts Devil Food cupcake recipe. Honestly, these were really good! I ate one without any frosting just to make sure they tasted good, and they taste amazing without frosting! The only thing that I would recommend here is, in step 2 they tell you to melt the sugar and butter in a saucepan together. I would recommend melting the butter completely first and then adding the sugar in. Otherwise you get some clumps that take longer to melt.

However, my chocolate cupcake vision naturally didn't stop there! My end all plan was to fill these chocolate treats with silky, chocolate ganache and then top everything off with a mexican hot chocolate frosting!

The recipe for the ganache has been interested (again Martha Stewart). I did notice once I started filling the cupcakes with it that I had made way too much ganache! The recipe essentially tells you to make that much because they are intending for you to cover the cupcakes with the ganache. I hadn't really put the fact that I only need a small amount per cupcake, together prior to making it. So, now I have like a pound of ganache in the fridge. Although, I have read online that the ganache freezes well...so yes, it will be going in there, until I find another recipe to use it in (there are tons!). Out of this whole process however, the ganache has been my least favorite aspect. Not so much the actual taste of it, but just the process of making it. This particular recipe was a pain! You have to stir it every 5 minutes and then put it back in the refrigerator. Finally after about 45 minutes of doing this, I started leaving the ganache in the fridge for about 10 minutes before stirring.

As for my favorite part, the Mexican Hot Chocolate frosting! I've found lots of websites that all have the same recipe, so here it is:

Mexican Hot Chocolate Frosting:

• 1 (8-ounce) package cream cheese, at room temperature
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 cups confectioners' sugar, sifted
• 3 ounces unsweetened chocolate, melted

To prepare the frosting:

Using a handheld electric beater, cream the cream cheese and butter together thoroughly.

Add the chili power and cinnamon, mixing to incorporate.

Add the salt, vanilla, and confectioners' sugar.

Finally, mix in the melted chocolate and blend thoroughly until smooth.

***If additional thickening is needed, add more sifted confectioners' sugar, a little at a time, until a spreadable consistency is reached***

Essentially, I did have a lot of fun with this experience...however, it is one that I probably will not ever do again (unless I'm absolutely bored with nothing else to do). As for me, I will gladly stick with using the pre-mixes you buy at the store! I can also see why bakeries charge $3.00 per cupcake now, and I won't feel so bad about possibly buying one in the future (I never have before).

In addition to the above, I also made shredded beef taco's with beans and rice for dinner! ...I don't want to even discuss how many dishes I had to clean for all of this stuff being made today! Needless to say, I am tired and I bid you goodnight :-)