Thursday, December 6

Pinterest Fail

People never really talk about disasters. I mean when was the last time you saw a blog that was like, “I dyed my hair black at home and I was little inebriated and now it’s KINDA streaky…” (guilty.) No, instead you see, “I dyed my hair at home and it looks so perfect, better than the salon version!” or “my family absolutely loved this quinoa and asparagus tofu health bar thing!” Not, “this bar tasted like cardboard with shit smears.” (guilty again.) Well, this morning I got up at 6am to make “Mexican Hot Chocolate Cupcakes” for the HB 12 Days of Eating Party. Mexican was the Editorial department’s theme as it required minimal effort. I mean how hard is it to buy chips and salsa Bossman? Not very and he came through with three bags.

It’s well known that I am the baker of the bunch. So when I found these on Pinterest, I knew it would be a perfect dessert to our rotel cheese dip, salsa and chili lunch spread. Apparently I was right: only two went uneaten. However, I had one and thought it tasted like absolute dog doo. I LOVE dark chocolate so, I thought adding a little heat might be a fun addition. I was wrong. I think next time I need to up the ante on the cinnamon or cut down on the chili powder. Or I might just say screw it and not make them again.
I'm steps away from my $3,000 work camera and instead use the iPhone. Whoops.

I pretty much followed this recipe exactly, though because of a time crunch I used canned frosting and slapped those puppies down with a butter knife instead of using a piping bag. In way of decorations I dusted them with the remainder of my cinnamon and hit the road. I feel like my Momma would not be proud of me, but I’m on the beginning leg of a cold and frankly I was late.

(She claims they make 18-20. I got about 14 sizable cupcakes.)
Bake at 325 for a little under/about 20 minutes

1 stick of butter, softened slightly
1 cup brown sugar
1/2 cup white sugar
1 egg
1 cup buttermilk
1 tsp vanilla
3/4 cup cocoa powder
1 1/2 cup flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cayenne pepper
1 tsp cinnamon
1 1/2 tsp chili powder

1. Cream together butter and both sugars. Once well mixed add egg and vanilla.
2. In a separate bowl, mix together cocoa powder, flour, baking soda, salt, cayenne, cinnamon, and chili powder. Alternate adding dry ingredients and buttermilk to wet ingredients until just combined.  I did about half and half each time.
3. Scoop into your lined cupcake pan and bake for 18-20 minutes. Mine were in for about 19 minutes. The toothpick, when inserted in the middle, should come out clean with a few moist crumbs—that gives it a “chocolate bomb” flavored center a coworker described

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