nothing-rhymes-with-ianto:

lookivegotablanket:

tardisfishbowl:

bubonickitten:

lizardwalk:

delisubthefemmecub:

OH MY GOD

FLAIL.

AAAHHHH

THE CUPCAKES

THEY LOOK LIKE SPACE

And in that moment

I swear we were edible.

Time and relative dimension IN CUPCAKES!

Kd;alskfj;lkj;zlkdjaeihrpaweoidh

I might have to make these! It is all so sparkly!!!

I love chocolate anyway and any form. I believe this love started with a cake (appropriately) named The Mountain of Chocolate from Kaminsky’s bakery. This is four thick layers of moist chocolate caked lathered with Kaminsky’s wonderful chocolate buttercream. When I can’t get to Kaminsky’s I have to settle for my own ability to navigate the internet. I got lucky this time and found this frosting that is to die for. It is rich and decadent, while maintaining a smooth creaminess. I had no hand in bringing this beauty into the word and all credit for this goes to Tracey’s Culinary Adventures and Martha Stuart.    

(No cake recipe because I cheated and used box mix…)

Chocolate Frosting

14 oz bittersweet chocolate, chopped fine
9 oz cream cheese, at room temperature
9 tablespoons unsalted butter, at room temperature
3 cups (12 oz) confectioners’ sugar*
6 tablespoons unsweetened Dutch-process cocoa powder**
pinch of salt
1 cup plus 2 tablespoons sour cream

Place the chocolate in a microwave-safe bowl and heat in 30 second intervals at 50% power, stirring in between each interval, until the chocolate is completely melted and smooth. Set aside to cool.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until pale and fluffy, about 3-4 minutes. Sift in half of the confectioners’ sugar, half of the cocoa powder and the salt. Beat until combined, then sift in the remaining confectioner’s sugar and cocoa powder, and beat until incorporated. Add the melted chocolate and then the sour cream, beating until the frosting is smooth and creamy.

*I usually have to add more sugar than called for (I’m constancy challenged) but this time I did not. Also, remember when you are making it that you still have to add the sour cream so it will not look exactly right. 

**I went to three grocery stores and spent an hour looking for this stuff, and it was worth it. Do not use regular cocoa, it will not be the same. I found it by the coffee in Harris Tweeter after 15 minutes of staring at the baking section and another 10 looking at the coffee. 

Nutella Heath Cupcakes

When attempting to figure out what to make for my friend Allie’s birthday dinner, I was at a lost as to what to make. I went around and around on what to make, and since it was a very last minute thing, I did not have the time to do this. In the end I decided to go with a southern classic, yellow cake with chocolate icing. Well, being me, I couldn’t simply leave it at that; I had to make it my own. And what we ended up were these delicious, fluffy little cupcakes.

The hidden surprise with these cupcakes are the filling. Inside of each cupcake is a Nutella whipped cream with heath bits. 

And here is the easy-peasy recipe: 

CAKE: 

1 box of yellow cake mix

Follow the directions on the box to make 24 cupcakes. Bake and let cool.

FILLING:

Whipping cream

1-2 Tbsp Nutella

Heath bits (as much or little as you like)

Powder sugar, optional

Pour whipping cream into the bowl of a standard mixer (or regular bowl if you do not have one). Add the powder sugar if you would like (to taste) and whip until it begins to look like light fluffy clouds. Add the Nutella and whip until the spread is integrated. Add the heath bits and put into a piping bag, or ziplock bag. 

Using a cupcake corer (or spoon if you don’t have one) pop out the middle of the cupcake leaving some on the bottom. Doing this will help the cupcakes cool faster, and once they are completely cool you may pipe the filling to the edge of the hole. 

World Nutella Day ICING:

1c Powder sugar

1c Nutella

5Tbsp Unsalted butter, room temperature

1tsp Pure Vanilla Extract

1/4tsp Kosher Salt

1/3c Whipping/Heavy Cream

Beat the butter until soft, then add the other 5 ingredients and beat. If it looks too watery add more powder sugar (I usually have to).  

Stuff into a piping or ziplock bag and pipe onto you cupcakes. 

Icing from The Unrepentant Carbivore (http://www.unrepentantcarbivore.com/2009/02/chocolate-cupcakes-with-nutella.html)  

THEN ENJOY!