It was in September that I realized my goal of making one flavor of cupcake a month would not be enough. That is when I started to make two, and quickly I have realized I make at least three. The third one comes along sometime mid-month or the month before while I have all other flavors planned out for the rest of the year based on fruit in season, birthdays, and holidays.
Chocolate Mocha Stuffed Cannoli
This is a chocolate mocha cake, with a little bit of cinnamon. The cannoli filling and frosting is on top, and then I used a chocolate ganache drizzle to make it pretty. This recipe is one of my own devising.
Philly Black forest Cheesecake
This recipe I found online and consists of chocolate cake, cheese cake center, cream cheese frosting and cherry pie filling. It was OK, but not that memorable of a cupcake. I can do better with the chocolate/cherry combination.
Chocolate Bourbon Pecan Pie
This is a cupcake that is remembered and talked about. It is better without the bourbon though, substituting 1/2 cup coffee and 1/2 cup buttermilk. It is a chocolate cake with pecan pie filling and a butter pecan frosting. This cupcake taught me two new skills, which is kind of the point of this whole exercise: pecan pie filling and butter pecan frosting.