This week, I've been whittling down kitchen reserves in preparation for moving, which means the recipes I've made have been chosen particularly to use up those extra ingredients.
In honor of trying to use part of a tub of cocoa powder--and wanting sweet study food, I admit--I made up a batch of moist chocolate cupcakes, substituting milk for water (the original recipe is vegan). I was pleased with the results. This is one of the few chocolate cakes that I'd happily eat at breakfast. While there's a lot of sugar in the recipe, the cupcake gives the impression of not being particularly sweet due to the cocoa.
That said, I won't be looking for opportunities to make these chocolate cupcakes. As far as I'm concerned, they don't hold a candle to the lemon cupcakes I've made a birthday tradition the last few years. I'd much rather spend my calories on those!
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