I've been in the kitchen a LOT this past week and while I don't have time to regale you all with stories of childhood and family kitchen fun I did want to at least give you something to drool over.
The week started out with playing around with the faux Hostess cupcake recipe from the NY Times. I tweaked the recipe a bit by adding about 1 cup of Momofuku Milk Bar's Chocolate Crumb for a more intense chocolate flavor, a teaspoon of vanilla and a few tablespoons of milk to keep the batter smooth. I followed the filling and ganache recipes exactly although I probably did add just a bit more vanilla to the filling than called for. My piping still needs work but overall I'd say these were pretty darn good and now I'm significantly less concerned if Hostess does go out of business.
Vegan Chocolate Stout Cupcakes with an Irish Whiskey Buttercream. I love Chloe's recipes because even though I'm the farthest thing from a vegan as humanly possible (last night's indulgence in grilled pork belly, cow heart skewers and pulled pork kimchi tacos from local watering hole Buddha Beer Bar affirms that) I never feel like I'm missing something. I left off the caramel drizzle because I was running short on time and used a little colored sugar instead but I bet the caramel would be delicious!
Erin Go Bragh!