Cookies and Candids

I thought I was going to have more time. But no. Lots of work to do, lots of fun to be had! I’ve been saving this post for about a week, and a certain sweet someone (cough-Julie-cough) has been asking about these cupcakes. I baked two types of cupcakes for a friend to take to a birthday party, and I baked an extra batch of each for another birthday party I was attending. Coincidentally, both friends were named Sara!

One of the Sara’s requested White Chocolate Champagne Cupcakes, and while brainstorming a chocolate-y flavor for my second batch I remembered the Mexican Hot Chocolate Cupcake recipe in Vegan Cupcakes Take Over The World. I remembered that I made them a few years ago, they were very good, and Zoe took one home and stuck it in her refrigerator. I went out of town for about a month, and on one of my last days on vacation I received a message from Zoe in which she was describing all the amazing flavors of this cupcake that she had saved…for a month! And she sounded practically orgasmic, as she ate it. I still can’t believe the cupcake lasted that long, or how ridiculous that message was. So, I thought I should probably recreate these incredible cupcakes, and hope they came out just as good.

The recipe is just as it was in VCTOTW so I won’t copy it here, but dark chocolate, cinnamon, a hint of spicy cayenne pepper, crunchy cornmeal granulates, and a fluffy vanilla butter cream frosting piped on top – mmm! They were just as I remembered them, and I even gave one to Zoe! She’ll have to comment on this post in about a month and let us all know if it lived up to her memories!