The past few weeks Tuesdays have felt like Monday, Wednesdays feel like Thursday, and Fridays feel like Thursday... odd right? I mean that's a lot of Thursdays! I don't know what that's all about, but it might be the reason why this summer has seemed to end before it felt like it even started. Or it might be my crazy, busy schedule that has thrown me off my typical trajectory.
Since May the following things have happened:
- Josh graduates from Divinity school (and 5 people stay with us for this in our ZERO guest bedroom home)
- Packed, moved, and headed to Wichita 3 days later
- Closed on our first home
- Flew to CA for Josh's sister's wedding where I was the photographer
- Celebrated 4 years of marriage
- Officially started my photography business
- Threw a Launch Party for said business
- Turned 28 years old
That may not seem like a lot when looking at it written down, but let me tell you... by the end of July I was running on fumes.
I made these cupcakes for the Launch Party, and they were a huge hit! One friend told me that if I don't cut it as a photographer, I could always open up my own bakery. Just what you want to hear at your launch party, right? ;)
Cheers to a new adventure and delicious cupcakes!
Chocolate Fudge Cupcakes
slightly adapted from Organic and Chic
- 6 ounces unsweetened chocolate
- 1/2 cup unsalted butter
- 1 cup hot coffee
- 2 cups GF AP flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 cup firmly packed light brown sugar
- 1 cup sugar
- 3/4 cup lactose free sour cream (feel free to use the real stuff if you want)
- 1 tablespoon vanilla extract
Preheat the oven to 350 degrees and add the cupcake liners into the cupcake pans.
In a heat proof bowl, place the chocolate and butter. Pour the hot coffee over them and cover the bowl so the heat is captured and melts the chocolate and butter, wait about 5 minutes. Whisk together.
In a medium sized bowl, whisk together the GF AP flour, baking powder, and salt.
With a stand mixer, beat the egg yolks on medium until they are light in color. Reduce the speed to low and then add the sugars beating until combined, about 1 minute. Add the chocolate mixture and "sour cream." and beat on low until combine. Mix in the vanilla extract.
Keep the stand mixer on low. Slowly add the flour mixture into three segments and beat only until combined. In a separate clean bowl, beat the egg whiles until peaks form. Fold in 1/2 cup of the egg whites into the batter until mixed, then fold in the rest.
Using an ice cream scoop with release lever, fill the cupcake liners 3/4th full.
Bake on the center rack for about 25-30 minutes. Let the cupcakes cool in the pans for 15 minutes before unmolding them.
slightly adapted from Sweetapolita
- 6 ounces quality unsweetened chocolate, melted and cooled
- 4 1/2 cups powdered sugar (have 1/2 to 1 cup extra in case its too soft)
- 1 1/2 cups unsalted butter, softened ( but not too soft, also important)
- 5 tablespoons unsweetened almond milk
- 1 tablespoon pure vanilla extract
Add all the ingredients to the bowl of a food processor. Processes until completely incorporated. I've used this recipe many times, and sometimes you need to add more powdered sugar. If this is the case, add 1/4 cup at a time until you reach desired consistency.
Once the cupcakes are completely cool, pipe on the fudgy goodness and sprinkle on jimmies to your hearts content.