Boston Cream Pie Cupcakes

My Mom used to make Boston Cream Pie when I was a child.  As I have mentioned before my Mom was an amazing baker.  I loved when my Mom would bake this cake but could not understand why it was called a pie.  So I "Googled" it.  Here's what I found out on the  JoyofBaking.com -

There are two questions that immediately come to mind when you hear Boston Cream Pie.  One is "Why is it called a pie?", and the other is "Why the name 'Boston'?". To answer the first question of why "pie" instead of "cake", it is probably because colonists baked their cakes in pie tins as they did not own cake pans. As far as calling it Boston Cream Pie, the story began when a New York newspaper in 1855 published a recipe for a 'Pudding Pie Cake'. This recipe was similar to the Boston Cream Pie recipe of today except that it had a powdered sugar topping. From there we go to Boston where a man named Harvey D. Parker opened a restaurant called the Parker House Restaurant. On the menu was a 'Parker House Chocolate Pie', the recipe to which was similar to the New York newspaper recipe except a chocolate glaze had replaced the powdered sugar topping. We are not sure how it was renamed to 'Boston Cream Pie', but Bo Friberg in his book 'The Professional Pastry Chef' thinks "the name stems from the original title (in the New York paper) combined with the reference to Boston."

I've always thought it would make a wonderful cupcake.  One of my best friends found this recipe and decided we needed to make them.  So we planned a baking night to create these little beauties.  They are a little involved but worth every minute.  They are absolutely delicious!!  This cupcake is now the number one cupcake I make on a couple of my friend's lists.  Take the time to try them...you won't be disappointed. 

Boston Cream Cupcakes
from Cook's Country
Makes 12
You may also bake the cupcakes in a greased and floured muffin tin rather than paper cupcake liners so the chocolate glaze can run down the sides of the cooled cakes.

Pastry Cream
1 1/3 cups heavy cream
3 large egg yolks
1/3 cup sugar

Pinch  table salt
1 tablespoon cornstarch plus 1 additional teaspoon
2 tablespoons cold unsalted butter, cut into 2 pieces
1 1/2 teaspoons  vanilla extract

Cupcakes
1 3/4 cups all-purpose flour, plus additional for dusting muffin tin
1 1/2 teaspoons baking powder
3/4 teaspoon  table salt
1 cup sugar
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool, cut into 12 pieces
3 large eggs
3/4 cup milk
1 1/2 teaspoons vanilla extract 

Chocolate Glaze
3/4 cup heavy cream
1/4 cup light corn syrup
8 ounces bittersweet chocolate, chopped
1/2 teaspoon  vanilla extract

1. For the pastry cream: Heat cream in medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk egg yolks, sugar, and salt together in medium bowl. Add cornstarch and whisk until mixture is pale yellow and thick, about 15 seconds.

2. When cream reaches full simmer, slowly whisk it into yolk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1 1/2 minutes. Off heat, whisk in butter and vanilla. Transfer pastry cream to small bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 2 hours or up to 2 days.

3. For the cupcakes: Adjust oven rack to middle position and heat oven to 350 degrees. Spray muffin tin with cooking spray, flour generously, and tap pan to remove excess flour. (Or line the muffin tin with cupcake liners.)

4. With electric mixer on low speed, combine flour, baking powder, salt, and sugar in large bowl. Add butter, one piece at a time, and combine until mixture resembles coarse sand. Add eggs, one at a time, and mix until combined. Add milk and vanilla, increase speed to medium, and mix until light and fluffy and no lumps remain, about 3 minutes.

5. Fill muffin cups three-quarters full (do not overfill). Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in pan 5 minutes, then transfer them to rack to cool completely.

6. For the glaze: Cook cream, corn syrup, chocolate, and vanilla in small saucepan over medium heat, stirring constantly, until smooth. Set glaze aside to cool and thicken for 30 minutes.

7. Core the center of the cupcakes and fill with pastry cream replacing the top of the cupcake. Refrigerate until just set, about 10 minutes. If cupcakes are baked in cupcake liners dip the top of the cupcakes in the glaze.  If the cupcakes are not in cupcake liners place on a cooling rack over a cookie sheet and spoon the glaze over the tops of the cupcakes.  (Cupcakes can be refrigerated for up to 2 days; bring to room temperature before serving.)

Butter cake, pastry cream and chocolate glaze...

Cupcake nirvana.

Enjoy!

Margarita Cupcakes for Cinco de Mayo

This post is long over due.  I made these delicious cupcakes for "Cinco de Mayo" and took them to work.  As you know May 5th was two weeks ago.  The minute I set these cupcakes down and told my coworkers what they were, they were devoured immediately.  Everyone especially loved the frosting.  They all wished I had made an additional batch of frosting and brought it as Frosting Shots.  It is that good! Thanks to "Created by Diane" for a fabulous recipe!

Margarita Cupcake Recipe
From “Created by Diane”

Bake at 350 for 18 minutes
Makes 12 cupcakes

1/2 cup unsalted butter (room temperature)
2/3 cups sugar
3 eggs (room temperature)
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp salt
Zest of two limes
1/4 cup fresh lime juice (I use the two I used for the zest) or margarita mix (the liquid prepared type)
(I’ve made these cupcakes both ways and they were equally delicious)

Beat the butter until pale, then add the sugar. Add one egg at a time, blend until all incorporated. Then add in flour baking powder and salt, followed by the lime juice or margarita mix. Then add the zest.

Once it’s all blended fill lined cupcake pan with batter 2/3 full.  Bake at 350 for 18 minutes.

Having you butter are room temperature helps it to beat smooth, and eggs at room temperature prevent the cake from becoming too dry. (You can easily place the eggs in their shell in warm water for 2 minutes or take them out of the refrigerator for 30 minutes)

If you want to make Margarita cupcakes from a box cake mix, substitute the water for margarita mix, or the lime juice and add lime zest.

Margarita Frosting Recipe

1/2 cup butter (room temperature)
1/2 cup shortening
4-5 cups sifted powdered sugar
 Yes, sifting makes a difference, it insures smoother frosting.
2 T. Tequila (Use margarita mix to substitute the Tequila and lime juice if you prefer or want alcohol free)
1T. lime juice

Beat butter, shortening until smooth, and then add in sifted powdered sugar along with your tequila and lime juice or margarita mix. I added a drop of green and a drop of yellow food coloring to achieve the light, lime colored green frosting.  Once you’ve iced the cupcakes sprinkle on a little lime zest and coarse kosher salt.

Then enjoy a fabulous Margarita Cupcake. 

Don’t forget the salt!

Pretty In Pink Strawberry Cupcakes with Strawberry Cream Cheese Frosting

I’m sorry I haven’t been to active in the Blog World lately.  I must apologize.  Unfortunately, my dear, sweet 91 year old Mother passed away the first of April.  She was an incredibly wonderful woman.  I loved her dearly and I am going to miss her.  She was a wonderful cook and instilled in me my love of baking.  She always encouraged my baking adventures.  She loved my cupcakes and knew whenever I came home from work and put on my “Cupcake Apron”, I would be baking cupcakes that night.

Here is a wonderful cupcake recipe Mom loved, Pretty In Pink Strawberry Cupcakes with Strawberry Cream Cheese Frosting.  I made them for a friend to surprise her husband on his 50th Birthday which was April 1st.  He’s a great, fun loving guy so the “April’s Fool” Birthday suits him. And he loves my Strawberry Cupcakes!

Pretty In Pink Strawberry Cupcakes
from 125 Best Cupcake Recipes by Julie Hasson
Makes 24 Cupcakes

Ingredients:
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 1/2 cups granulated sugar

1/2 cup butter, at room temperature
4 egg whites
2/3 cup pureed fresh strawberries
1 1/3 cups buttermilk

Directions:
1.  In a small bowl, mix together flour, baking powder, baking soda and salt
2.  In a bowl, using an electric mixer, beat together sugar and butter until well combined.  Add egg whites, one at a time, beating well after each addition.  Add pureed strawberries, mixing well.  Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating just until smooth.
3.  Scoop batter into prepared pan lined with cupcake papers.  Bake in preheated 350 degree oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched.  Let cool in pan on rack for 10 minutes.  Remove from pan and let cool completely on rack.  Top cooled cupcakes with Strawberry Cream Cheese Frosting.

Strawberry Cream Cheese Frosting

Ingredients:
1 lb. cream cheese, room temperature

1/2 lb. unsalted butter, room temperature

1/2 cup white shortening (such as Crisco)
1 lb. powdered sugar
2/3 cup pureed fresh strawberries (if not in season, use strawberry jam)
1 1/2 teaspoons vanilla extract
1 teaspoon strawberry flavoring
Dash of salt

In a mixer fitted with the paddle attachment whip the butter, cream cheese and shortening for 5 minutes. Set a timer, do not under beat. Gradually add the powdered sugar to the mixture and scrape down the bowl as needed. Add the pureed strawberries, vanilla, strawberry flavoring and salt and mix until combined. Pipe frosting onto cupcakes using a decorative tip.  Decorate with your favorite sprinkles or a slice of fresh strawberry.

The frosting can be used right away or stored in the refrigerator up to a week.

These are a delightful taste of spring.

Enjoy!

Happy Saint Patrick's Day!!! - Green Velvet Cupcakes

Having lived in New York City for 13 years right out of College, I love St. Patrick's Day.  New Yorkers really know how to celebrate this Holiday!  Here in the west, it is just not afforded the same enthusiasm.  In my office, however, we always have a "Potato Putt" with the grand prize of "Lucky Charms" Cereal and a fun "Pot O'Luck" Lunch.  This year for the "Pot O'Luck" I decided to bring Green Velvet Cupcakes.  They're delicious and they were a hit.  I just switched out the red food coloring for green food coloring in my Red Velvet Cupcake recipe.  Easy peasy...

Green Velvet Cupcakes

Makes 33 Cupcakes

3 cups all-purpose flour

1 1/4 teaspoons baking soda

1 1/4 teaspoons salt

1 1/4 teaspoons unsweetened cocoa powder

1 1/2 cups vegetable oil

2 1/4 cups granulated sugar

1 1/4 cups buttermilk

3 eggs

1 ounce green food coloring

1 1/4 teaspoons white vinegar

1 1/4 teaspoons vanilla extract

1/8 cup water

Preheat oven to 350 degrees F. Line cupcake pan with paper liners. Sift together flour, baking soda, salt and cocoa powder into a bowl and set aside.

In a mixer fitted with the paddle attachment, mix oil, sugar and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low scraping down sides occasionally and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Using an ice cream scoop, scoop the batter into the liners and bake at 350 degrees for 20 to 25 minutes or until a toothpick comes out clean. Let cool.

Decorator Cream Cheese Frosting

1 lb. cream cheese, room temperature

1/2 lb. unsalted butter, room temperature

1/2 cup white shortening (such as Crisco)

1 lb. powdered sugar

1 1/2 teaspoons vanilla extract

Dash of salt

In a mixer fitted with the paddle attachment whip the butter, cream cheese and shortening for 5 minutes. Set a timer, do not under beat. Gradually add the powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and salt and mix until combined. Pipe frosting onto cupcakes using a decorative tip.

The frosting can be used right away or stored in the refrigerator up to a week.



Enjoy!

The Envelope Please - Black Tie Cupcakes for the Oscars

Black Tie Cupcakes Sprinkled with Edible Gold Glitter Stars

Ever since I was a small child I have loved the Academy Awards.  As I got older and involved in acting I always dreamed of starring in a wonderful and important film and winning an Oscar of my very own.  I still love acting but chances of me starring in a movie and winning an Oscar is definitely a long shot.  That doesn't mean I've stopped loving the Oscars.  Every year I clear my calendar the night the Oscars is telecast and plan on spending my night involved in cheering on my favorites.

Now I watch the Oscars in my comfortable lounging clothes, not the black tie or formal gown required for attending.  So in honor of the Academy Awards I made these Black Tie Cupcakes.  Make yourself a batch (they are delicious!!!), sit back and cheer for the winners.  The envelope please....and the Oscar goes to...

Black Tie Cupcakes

Yield = 24 cupcakes

For the Cupcakes

Ingredients

3/4 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

2 teaspoons of instant espresso granules dissolved into 3/4 cup warm water

3/4 cup buttermilk

3 tablespoons vegetable oil

1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.

2. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.

3. Add eggs, espresso/water, buttermilk, oil, and vanilla. Mix with an electric mixer until smooth, taking care to scrape down the side of the bowl to fully incorporate all ingredients.

4. Using a large scoop, distribute the batter between 24 muffin wells, filling each well 2/3 full.

5. Bake in preheated oven for 18-22 minutes or until tops spring back when touched.

6. Transfer to a wire rack; let cool completely.

7. Once cupcakes have cooled, hollow out a small circle in the center of each cupcake; I use my cupcake corer.

For the Ganache

Ingredients

3 tablespoons corn syrup

5 ounces heavy cream

12 ounces dark chocolate, chopped into small pieces

1/2 teaspoon vanilla extract

Directions

In a small saucepan combine the corn syrup and heavy cream. Bring to a simmer and add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract. Allow to cool at room temperature for a 1/2 hour before filling cupcakes.

For the Frosting

Ingredients

16 ounces cream cheese, softened to room temperature

3 tablespoons vegetable shortening

6 tablespoons butter, softened to room temperature

2 pounds confectioners’ sugar, sifted

2 teaspoons clear vanilla extract*

Directions

1. In a the bowl of a stand mixer fitted with the paddle attachment, cream together, cream cheese, shortening, and butter until well combined.

2. With the mixer of low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.
3.  Using your favorite tip, pipe frosting onto the cupcakes.  Sprinkle with edible gold glitter stars.

Storage

Store cupcakes in a sealed container in the refrigerator. Remove to room temperature 30-45 minutes before serving.

Cupcake recipe is adapted from Martha Stewart’s One Bowl Chocolate Cupcake, the ganache is from Alton Brown.

A look inside at the yummy ganache filling.

Confetti Cupcakes with "Cupcake" Cupcake Toppers

When I saw these darling "Cupcake" Cupcake Toppers over on Confessions of a Cookbook Queen's blog, I knew I had to make them.  They were just too adorable.  And edible.  They are made out of mini Reese's Peanut Butter Cups.  How cute is that?  And easy!

For the cupcake, I decided to make a Confetti Cupcake.  I used the recipe from my favorite go to cookbook.

Confetti Cupcakes

from 125 Best Cupcake Recipes

by Julie Hasson

Makes 12 Cupcakes

Preheat Oven to 350 Degrees

Ingredients:

1 cup all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

Pinch salt

3/4 cup granulated sugar

1/4 cup unsalted butter, at room temperature

2 egg whites

1 tsp vanilla

2/3 cup buttermilk

2 tbsp non pariels or colored sprinkles

Directions:

In a small bowl, mix together flour, baking powder, baking soda and salt.

In a bowl, using an electric mixer, beat together sugar and butter until well combined.  Add egg whites, one at a time, beating well after each addition.  Beat in vanilla.  Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth.  Mix in non pariels by hand.

Scoop batter into prepared pan.  Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched.  Let cool in pan on rack for 10 minutes.  Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

 Vanilla Buttercream Frosting

Ingredients:

1 lb unsalted butter, at room temperature

1/2 cup shortening, not butter flavored

3 tbls milk

2 tsp vanilla

Pinch of salt

2 lbs powdered sugar

Directions:

In the bowl of an electric mixer using the paddle attachment beat butter and shortening on high until light and fluffy, at least 5 minutes.  Mix in milk, vanilla and salt.  Gradually add powdered sugar until frosting is of the desired consistency for piping.  Using your favorite piping tip, pipe frosting onto cupcakes, sprinkle with your favorite decors and top with your mini "Cupcake" Cupcake Toppers.

"Cupcake" Cupcake Toppers

Unwrap the foil wrappers from enough mini Reese's Peanut Butter Cups to top your cupcakes. Leave the brown wrappers on so they look like mini unfrosted cupcakes.  Pipe a small swirl of frosting on top of each cup.  I used a Wilton #22 tip to pipe mine.  

The Mini Cupcakes waiting to top off the cupcakes.

Sprinkle with mini decors and top with a red ball candy.  Place on top of your frosted cupcakes.

Kids from 1 to 100 will love these cupcakes.  Enjoy!

Malted Milk Cupcakes with Chocolate Fudge Frosting

I have to apologize for being missing in action the last few weeks.  My life has been crazy.  Probably just like yours.  Juggling work and my responsibilities at home has kept me running.  That's not to say I haven't been baking.  I have.  Lots and lots of cupcakes for friends for different events over the past few weeks.  Twenty-two (22) dozen cupcakes in all.  But all of them cupcake flavors I have made dozens of times.  No new recipes for a Blog post.

So, I was determined to make a new recipe this week.  I have had my eye on this recipe for Malted Milk Cupcakes for a long time.  I love malted milk and malted milk balls.  When I was in Junior High School, malted milk balls were my very favorite candy.  We had a great little Five & Dime Store in our neighborhood that sold the most delicious malted milk balls by the pound.  And since the malted milk balls didn't weigh very much, my few pennies went a long way.

These cupcakes are super easy to make and are delish!  Kids will go crazy for them.  The hardest thing is halving or crushing the Malted Milk Balls.  And that isn't difficult.  A ziplock baggie full of Malted Milk Balls, a hammer and a cement floor are all you need.

Here's the recipe:

Malted Milk Cupcakes

from 125 Best Cupcake Recipes

by Julie Hasson

Preheat oven to 350 degrees

Makes 24 Cupcakes

3 cups all purpose flour

3 tsp baking powder

1/2 tsp salt

2 cups granulated sugar

1 cup unsalted butter, melted and cooled slightly

4 eggs
2/3 cup milk

4 tbsp malted milk powder

2 cups halved or crushed chocolate covered malted milk balls

In a small bowl, mix together flour, baking powder and salt.

In a large bowl, whisk together sugar, butter and eggs until smooth.  In another bowl, whisk together milk and malted milk powder.

Alternately whisk flour mixture and milk mixture into butter mixture, making three additions of flour mixture and two of milk mixture, beating until smooth.  Stir in malted milk balls.

Scoop batter into muffin tin lined with paper liners.  Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched.  Let cool in pan on rack for 10 minutes.  Remove from pan and let cool completely on rack.  Pipe cooled cupcakes with frosting.

Chocolate Fudge Frosting

6 oz. unsweetened chocolate

1 cup unsalted butter

3 tsp vanilla extract

1/3 cup whole milk

1/4 tsp salt

2-2 1/2 lbs. powdered sugar

Melt unsweetened chocolate and butter in the Microwave or in the top of a double boiler.  Set aside to cool slightly (10 - 15 minutes).

Place 2 lbs. of powdered sugar in the bowl of a stand mixer fixed with the paddle attachment.  Gradually add the chocolate and butter mixture.  Add milk, vanilla and salt.  Continue to add additional powdered sugar and/or milk until frosting reaches the desired piping consistency.  Mix on high for 2-3 minutes.  Pipe on cupcakes using your favorite piping tip.  Garnish with crushed malted milk balls and crown with one whole malted milk ball.

Enjoy!

Hi Hat Cupcakes - Everything Tastes Better Dipped in Chocolate!!!

I first became fascinated by Hi Hat cupcakes when I visited Retro Bakery in Las Vegas, Nevada.  Their most popular selling cupcake is called the "Hop Scotch".  A vanilla cake topped with vanilla buttercream dipped in butterscotch ganache:

Hop Scotch Cupcake from Retro Bakery

This is one amazing cupcake.  If you are anywhere near Las Vegas you must make a pilgrimage to Retro Bakery and visit Kari and try her amazing cupcakes.  I have tried cupcakes all over the country and Kari at Retro Bakery makes the best cupcakes in my humble opinion.  They are good!

So after trying Kari's cupcakes dipped in ganache, I needed to try to put my own spin on the Hi Hat Cupcake.  With Christmas on the horizon, I decided on a chocolate peppermint concoction. I was in charge of bringing dessert for Christmas dinner so I thought these would be the perfect showstopper.  I started by making a yummy chocolate cupcake.  You can find the recipe here for my Chocolate Buttermilk Cupcakes.

For the frosting, I decided to make a yummy Peppermint Swiss Meringue Buttercream.  Don't be afraid of making Swiss Meringue Buttercream.  It's much easier than the recipe sounds.

Peppermint Swiss Meringue Buttercream

Ingredients:

5 large egg whites, room temperature

1 cup plus 2 tablespoons sugar

Pinch of salt

1 lb. (4 sticks) unsalted butter, at room temperature

2 teaspoons peppermint extract

Directions:

To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl (I used the bowl of my Kitchenaid mixer) set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160 degrees F and the sugar has dissolved.  (A candy thermometer is crucial anytime you are cooking sugar.)

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment (using the bowl of your mixer makes this step a breeze).  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don't worry, it will come together!).  Stir in the peppermint extract (start  with 1 teaspoon and add more according to taste) and mix until incorporated.  Tint with pink paste icing color.

Using a large round tip, pipe buttercream high on cupcakes. Place cupcakes on a cookie sheet and place in freezer for 20 minutes.

While the cupcakes are in the freezer you can melt the chocolate for dipping.

Chocolate Coating for Hi Hat Cupcakes

from Martha Stewart

12 ounces Semisweet Chocolate

3 tablespoons Canola or vegetable oil

Combine chocolate and oil in a medium heat proof bowl set over a medium saucepan of barely simmering water, stir until melted and smooth.  Transfer to a small bowl and let cool about 15 minutes.

Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off.  Transfer to a baking sheet fitted with a wire rack.  Spoon more coating around edge of cupcake and any exposed frosting, none of the frosting should show.  Sprinkle with chopped peppermint candy canes.  Let cupcakes stand at room temperature.

For Christmas dinner we served them with a scoop of Vanilla Ice Cream.  

YUM!!!

Once I made these my mind kept coming up with all kinds of ideas.  What other cupcakes could I dip in chocolate?  The cupcake that immediately came to mind was my Chocolate Peanut Butter Cup Cupcake.  You can go to my post here to get the recipe.  Here are photos of my yummy Chocolate Peanut Butter Cup Hi Hat Cupcakes:

Chocolate Cupcakes with Peanut Butter filling topped with Peanut Butter Cream Cheese Frosting

Dipped in Semisweet Chocolate Coating and sprinkled with chopped Peanuts

These cupcakes are pure decadence.  I'm sure in the next few weeks and months a lot of my cupcakes will find themselves dipped in chocolate.