Chocolate stout cupcakes
Cupcakes and muffins
A year ago, we ventured into NYC for our annual trek to one of the many museums. On that trip, we went to The Guggenheim. Honestly, I thought it was bizarre. Looking back, I realize I am so not into the artsy-fartsy scene (apologies to my artsy-fartsy friends.) <br /> <br />Last year's exhibit was Tino Sehgal’s art of human interaction. The museum was overwhelmingly bare. The man and woman in the lobby making out in slow motion (part of the exhibit) was fun to look at for maybe 5 minutes, but that got old real fast. Strange children kept approaching me, trying to start up conversations, as I'm hoofing it up the ramp trying desperately to find some art work. <br /> <br />By the time we got up to the top floors (finally, some artwork), I was tired and annoyed, speedily hopped into the elevator and exited the building. A few short blocks away, as if sent by the heavens, we stumbled upon the Cupcake Stop truck. I ran. I ordered. I wolfed one down - something chocolatey - I told the servers I follow them on twitter and how excited I was to find them - and immediately went back for a second. Turning to my family to share my second cupcake, they said "Mom you've got chocolate all over your face." Ah well. At least the day wasn't a total disaster. <br /> <br />Adapted from a Bon Appetit recipe for Chocolate Stout Cake, I first made these mini cakes to celebrate Guinness' 250th birthday. It's an awesome cake. I like to top off these beautiful little cakes with a simple mocha icing, since this recipe is all about the cake. To dress it up, plop a nice fat berry on top, or a shiny whole coffee bean. <br /> <br />If the Cupcake Stop served these, I'd go back for seconds again, but now I'll remember to wipe my mouth.
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