I had a decent amount of salted caramel buttercream left over from the making of the macarons. I figured the sweet (yet salty) would go well with some dark chocolate cupcakes. It was seriously meant to be; I had exactly the right amount of dark chocolate left over from a past block sitting in the pantry.
I had found a link a couple of weeks ago http://www.browneyedbaker.com/2011/05/23/10-best-cupcake-recipes/ and have had it sitting open on my iPad for the entire time waiting for a chance to try some out. I’ve gone with the dark chocolate cupcakes and for this time, forgone the delicious sounding peanut butter frosting and used my leftovers.
I also didn’t have any sour cream on hand which I love in chocolate cakes. However I did have some natural Greek yoghurt that I had forgotten about and was still fine. Enough recipes have told me to substitute greek yoghurt for sour cream to provide a healthier alternative though I never do. And it worked in this instance. They taste yum!
On a side note, this glass plate I found at one of my local op-shops. It’s just gorgeous! It even sports a current trend – ombre, graduating from clear in the middle to white to dark pink at the edges.
Until next time, have fun!