Double Chocolate Cupcakes

Double Chocolate Cupcakes

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Ella and Hailey turned thirteen last weekend, so I took the opportunity to improve my double chocolate cupcake game. In the past, they’ve been good but not great, and they needed some thought and effort beyond just using my standard chocolate layer cake recipe. I’m happy to report, the slight tweaking of ingredients and the addition of the mini chocolate chips did the trick. Super chocolatey and moist (sorry, I know moist is a cringy word for some, but there is no better synonym – I looked), they passed the Ella test with ease. 

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cocoa buttercream frosting

Cocoa Buttercream Frosting

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This recipe isn’t new, it’s in the post for Mom’s Chocolate Cake, but I think it deserves a page of its own. After reviewing several years of posts, I’ve decided to do some updating and refreshing. In the early years, I produced a lot of my favorite recipes, but the pictures are abysmal, and, in many instances, the ingredients lists need to be simplified. Also, as is the case here, there are frostings, sauces, dressings, etc. that I doubled up with other recipes that need to stand alone. 

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Peach Crostata

A crostata (aka galette if you’re in France) is basically a free-form pie that is a little less sweet and a little heavier on crust, both features that suit my tastes well. It’s also easier than pie, literally, and I feel like it doubles as a breakfast pastry. (Okay, I feel like pie doubles as a breakfast pastry too but this really is less sweet.) You can use just about any kind of fruit; apples, berries, cherries, pears… I recently made a sweet/savory one with pluots and figs that I topped with blue cheese and pecans, big hit with the book club. This recipe showcases fresh peaches, in season now! Continue reading “Peach Crostata”