March has been a busy month, but unfortunately only a couple of resounding successes.
Cherry Cheesecake Cupcake. This had a bottom of a vanilla wafer, which was OK, but honestly I found it weird to have a cookie in the bottom. But the powdered sugar is sure pretty!
![](http://www.thorablog.com/wp-content/uploads/2018/03/3-18-Cherry-Cheesecake-225x300.jpg)
This was the unqualified winner of the bunch. Toffee crunch cupcake. It had a chocolate cake base, with toffee pieces mixed in. Then a topping of chocolate gauche that I rolled in more toffee pieces and finally topped it off with caramel Swiss meringue buttercream frosting. Yummy!
![](http://www.thorablog.com/wp-content/uploads/2018/03/3-18-Toffee-Crunch-225x300.jpg)
Always on the look out for gluten free alternatives this Chocolate Orange Garbanzo bean cake was OK. The chocolate gauche topping really improved it. So I would say it is good for gluten free, but peeling each chickpea might not have been worth it.
![](http://www.thorablog.com/wp-content/uploads/2018/03/3-18-Orange-Chocolate-Chickpea-225x300.jpg)
The last flavor of the month was Dark Chocolate Brownie with caramel frosting. I found the caramel frosting waxy, I could even mold it with my fingers, so I greatly prefer the caramel Swiss meringue buttercream frosting from above. Also, either I over baked the brownies so they were cakey instead of fudgey or that is the way they are supposed to be. I followed the directions. I have decided that if you are going to eat brownies, then eat a brownie.
![](http://www.thorablog.com/wp-content/uploads/2018/03/3-18-Dark-Chocolate-Brownie-225x300.jpg)
The Stats:
Unique flavors so far: 28
Total number of cupcakes: 785
ONLY FOUR MONTHS LEFT OF THE YEAR OF THE CUPCAKE.