Five Years Ago Today…
I met you and my heart nearly burst when I finally got to hold you in my arms.
You taught me about ninjas, cowboys, space aliens, superheroes and dragon fighting.
You had a lot of hair, which was adorably hilarious, by the way.
I had never seen so much hair on something so tiny and cute, which definitely lightened the mood at 4am feedings.
You make me giggle and smile every day, my little comedian. I love you.
Now, I will make you cupcakes, since that’s what you asked for. Specifically, “chocolate birthday cake with chocolate cupcakes on top and cookies and candy and an alien on top of that!”
Took me a minute to wrap my brain around such a request, but I think I’ve figured it out and I hope you like it. My big five-year old boy, I’m so proud of you.
One Bowl Chocolate Cake and Cupcakes
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup buttermilk
- 3 tablespoons safflower oil
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Spray 9 muffin tins and one 9-inch cake pan with floured baking spray; set aside. In a large mixing bowl, sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt. Add the eggs, the warm water, the buttermilk, as well as the oil and vanilla. Mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
- Pour half of batter into cake pan. Divide remaining batter evenly among prepared muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
- 4 ounces unsweetened chocolate
- 4 tablespoons butter
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 3 to 8 tablespoons milk
- Melt butter and chocolate in top of double boiler over hot simmering water. Remove top bowl from double boiler, set aside and turn off heat – allow to cool for 5 or 10 minutes.
- With an electric mixer add the confectioner’s sugar slowly to the chocolate mixture. Beat until mixture resembles chalky beads. Add the vanilla and the milk 1 tablespoon at a time until a spreadable consistency is reached.
- Beat until fluffy — adding more milk if necessary.
- 3 “fun-size” snickers bars
- 1 Reese’s peanut butter cup
- 2 ounces “bite-size” Oreos
- Roughly chop all ingredients and add to bowl. Mix with fingers and sprinkle on top of frosted cakes.