I have good news and bad news. The good news is that my food apathy is slowly disappearing, and I’ve started baking again. I eased back into it with a few old, tried-and-true favorites: chocolate pudding cake, snickerdoodles, and doughnut muffins. All turned out splendidly. On Wednesday, after I made the snickerdoodles, I went to go out for dinner. When I got back, my husband told me with a guilty look that he’d eaten a cookie. I looked up at him with puppy-dog eyes and said, “Only one? Do you not like them?” (It turned out that he’d just learned to be cautious, in case the cookies were earmarked for somebody else. Upon learning that I had baked them because I was trying to get my groove back, he then proceeded to try to eat three at the same time, which was actually kind of amazing to see.)
Now for the bad news: I kept these chocolate souffle cupcakes from you for three and a half whole months. Bad bad food blogger. But better late than never, right?
As I may have mentioned a few times, spicy chocolate is one of my favorite flavors. So when I saw these mint chocolate souffle cupcakes on Smitten Kitchen, I decided to adapt them to my own nefarious purposes. Apparently my taste buds (I almost typed ‘taste bugs’, which amuses me) are strange, because I don’t love many of the most established chocolate flavor pairings. Chocolate and mint? Sometimes, but not always. Chocolate and cherry? Never seemed to me to add too much to each other. Chocolate and orange? Vastly over-rated (and those Christmas candies where you break the orange apart are just nasty). Anyway, after a few tweaks I had a rich chocolate cupcake, onto which I dolloped some delicious cinnamon whipped cream. And then I kept them from you for months. So what are you waiting for? Go make up for lost time!
