Sometime back I bought a box of those old-school wafer roses I used to see on birthday cakes, but I never got a chance to using them until yesterday. Truth be told, I actually forgot I had them, until I finally saw the light in the depths of my pantry. [Aside: it’s really about time for me to clear up the pantry, and try to subdue the impending avalanche each time I open the door.]
Since yesterday marked the last day of my superlong weekend, I decided to bake chocolate cupcakes for the lovely family, as well as for special giveaways today, i.e. to the beshtest whose transfer to my office had finally been approved, and for the mister who had relentlessly fetched me from work every day since I began.
These cupcakes were largely trial-and-error, to be honest. I made modifications on two of my oft-used chocolate cupcake recipes, resulting in a moist and not too sweet chocolate cupcake, which was perfectly paired with a chocolate fudge buttercream frosting that was so rich and addictive, I couldn’t stop myself from eating them spoonfuls off the bowl. I would’ve rolled around the kitchen floor giggling in chocodelight, had it not been in the late hours of the night. Seriously.
For you see, when the frosting is as dark as the cupcake itself, you know you’re in for a chocolatey good time 😉
Disclaimer: No non-chocoholics were harmed during the post-cupcaketasting aftermath syndrome, which included lots of incessant giggling.