We had a very dark and stormy Saturday. It wasn’t your typical summer storm — one with staggered rounds of rain and thunder sharply punctuated by sunshiny breaks in the clouds, but instead a good full day of unrelenting sheets of rain, slashes of lightning, and thunder that shook the house. I did what I do best in stormy weather — I went to the kitchen.
I made a stormy summer dessert to match the atmosphere. Deliberately deep, dark chocolate — even blacker than the skies — with a distinctly dark chocolate, nearly bitter aftertaste on your tongue. Dark chocolate, and dark cocoa powder both went into the mix (I’d made these cupcakes miniature before, here). Rich, but not dense, these cupcakes are full-bodied but fluffy, sweet but not too sweet. I poured the batter into shimmering purple foil liners and set about to make the frosting.
It’s a very summer-y frosting, with fresh, ripe raspberry buttercream frosting. Paired with the dark chocolate cupcake base it is sheer perfection — never have two flavors played so well off each other. My only regret is that I didn’t stick to frosting them with an icing tip that I’m more used to, so the tops came out looking a little… unkempt. A little storm-swept.
Enjoy. I felt it was appropriate to photograph these cupcakes during the storm, but I did get a few brighter pictures of these cupcakes when the sun came out on Sunday:
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