Wednesday, August 17, 2011

Chocolate Cupcake Bliss

I've been planning on making cupcakes for a while. They're perfect for me- cute, don't require great decorating skills, big wow factor. Except now that the closest store sells chocolate chips for 15 shekels a package ($4.25), I've learned that I have to be prepared.

I have to admit, it's getting a bit out of control. And I don't even want to tell you how little butter was left at the end of today. 

So there I was with all the essential food groups and no ideas.

No ideas= make chocolate. Am I right or am I right??

My all time favorite chocolate creation is the pioneer woman's chocolate cake. This cake might be the best stuff on planet Earth.  I think you should seriously consider pouring the batter on a bowl of ice cream and calling it a day.

Or if not, then try whipping yourself up a batch and a half of them, and taking a picture of yourself pouring cupcakes with your left hand while holding a camera in your right. I dare you to make less mess than I did. And if you do, I don't want to hear about it.

I just want to point out at this point that my cupcakes always come out lopsided, no matter how nicely I turn them. This is just one more lesson in don't buy the cheapest oven that calls itself convection. Don't be like me. 

But a mountain of chocolate swiss meringue buttercream cures just about all of your cupcake woes, so use up the rest of the butter in your fridge and don't look back.

Drizzle some melted chocolate on top....

Pour yourself a cuppa, and there you go. Cupcake bliss.


  1. They definitely look better with the icing. That is a s**t load of butter! I baked oatmeal raisin cookies with my kids yesterday. At least the kds had a good time. The cookies were nothing special. Do you have any recipes for soft chewy pareve cookies?

  2. is a really nice recipe and ginger cookies are a welcome change from the usual lineup