So, I’ve got issues with chocolate cake. Some of you who’ve been reading me for a long time now can remember my little story about the little girl and the German chocolate cake. If you haven’t I suggest you read it, as its quite possibly my best childhood memory story where I definately learned my lesson. I haven’t been able to eat more than a few bites of chocolate cake in a sitting ever since, and very rarely will I make a chocolate cake, and I will probably never be able to use the Pecan coconut icing that people so often connect with German chocolate cakes.

But today, I held back my urge to go and blow tons of money buying even more baking ingredients. Why? Because I have a very small pantry area, and it’s beginning to overflow onto the counter. Times like these call for drastic measures.. Like having my husband bring all my cupcake leftovers to work with him.

So today I made some triple chocolate tidbits, which are TEENY TINY mini cupcakes. They’re so small, you haneverbashfulwithbutter.comhttp://www.neverbashfulwithbutter.comve to use bonbon papers inside the tins.  Why did I make them so small? because I ran out of regular cupcake papers, and yep! No room in the pantry for more until I clear out some of this stuff!

I had a random bar of Ghiradelli’s white chocolate, circa- I don’t remember and that can’t be good, Some Nestle Chocolatier dark chocolate bits left over from the sheeps cake, (we used them for the sheep faces and melted some down for the feets.) Way back in the back of the pantry was a big jar that had a half filled bag of Ghiradelli’s milk chocolate chips, and a container of dutch process cocoa powder.

Yep, I took that as a sign that I needed to make cake, and since it has been a while since I’ve made cupcakes, I Figured this would be a great time to go back to my favourite kind of treat. Cupcakes.

I made a simple Cherry and white chocolate buttercream, added some sprinkles, because.. well.. everyone loves sprinkles.

Then I Figured Hey, I’ve got more chocolate left over, so I jammed a few chunks of chocolate into the tops of each tidbit. As if there wasn’t already a ton of chocolate inside them.

Take a peek-

Yep, My husband’s co-workers are gonna love me tomorrow!

-A.

You might not be able to tell from this photo, but there is so much chocolate in there that it made the cake SUPER moist. Little bits of white chocolate and dark chocolate can be seen if you look closely!

So tasty.

The cherry just enhanced the chocolate flavour, as I used it very subtly. We’re a coffee free house, or I would have added some espresso to the mix.. That would have been pretty delicious too!

This entry was posted on Saturday, March 1st, 2008 at 1:52 am and is filed under May 2007, The Cupcakes!. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.