Spiced Chocolate Cupcakes

November 23, 2010 § Leave a comment

Chocolate Holiday! Just made them tonight and couldn’t wait to post- the applesauce in the cupcakes keeps them from being too rich but ALSO makes them easier to keep eating! The fudgy chocolate frosting was the perfect complement. Make sure to frost all of the cupcakes at once before the icing sets and develops a crust.

The cinnamon and nutmeg  are perfect for a festive winter night …and may I add they taste great with a glass of red wine!

Spiced Chocolate Cupcakes

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup baking cocoa
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 eggs
  • 3/4 cup applesauce
  • 1/4 cup butter, melted

For the frosting:

  • 2 tablespoons and 2 teaspoons butter
  • 1 tablespoon and 1 teaspoon cocoa powder
  • 1-1/3 cups confectioners’ sugar
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract
  1. In a bowl, combine the first seven ingredients. In another bowl, whisk the eggs, applesauce and butter; stir into dry ingredients just until combined. Fill greased or paper lined muffin cups two-thirds full.
  2. Bake at 350 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
  3. For the frosting, melt butter over a low heat. Gradually beat in cocoa, sugar, milk and vanilla, mix well. Allow to cool slightly, then immediately frost all of the cupcakes.


“Bride to Bee” Bridal Shower

November 21, 2010 § 1 Comment

Let me start by saying I know, it’s been far too long! I got a new job. This will also explain why I’m posting in November about a bridal shower that I threw last August.  

The lowdown on the bride- Shiloh, super cool hip cousin of mine.  Gave me complete creative control- YESSSSS! I knew I wanted to throw her a brunch bridal shower since breakfast has probably the best food of any meal- you’ve got your sweet, you’ve got your savory, something for everyone.  Add a Mimosa bar and BAM! You’ve got yourself a nice little party.

SO because brunch=yellow colors and I heart black and white stripes, and that’s what sparked the Bee theme. Everything was sunshine yellow, white, and black and white striped.

 Recognize the DIY cake stands from this post? Well they got a little costume change 🙂 Actually at this moment they are black (halloween party)

The food and drink stations were adorned with “Bee Treated”  and “Bee Refreshed” banners.

The menu: bagel bites with salmon spread, potato pancakes with sour cream, yogurt/honey/strawberry parfaits, and assorted mini-quiches

I thought I’d be clever and have a “Pan Cake”  that guests could cut into like a cake- I think I ended up making it too tall so it was an issue- not to mention my horrid altercation with a certain can of whipped cream. Too bad because they were FANTASTIC- I topped regular pancakes with grilled pineapple slices, and a sauce made from melted butter and brown sugar- a pineapple upside-down pancake!

Deviled eggs! As you can see, frosting dispensers are not just for cupcakes!

Cherry-vanilla granola in cute black/white striped cones lined with parchment, nestled in a bed of Honeycomb cereal [nudge, nudge]

A brunch-y alternative to cake pops- donut holes!

 A fabulous brunch wouldn’t be complete without mimosas.  

For the mimosa bar I had a giant ice bucket with three kinds of champagne and carafes of orange, cranberry, and grapefruit juice. Sliced strawberries for garnish; next time I want to also include blueberries and raspberries as an option. You can also have cranberries for a holiday party.

The invitations and all of the decorations were either handmade or vintage with a little facelift, I’ll post with instructions soon!

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