Devil’s Food (cup)Cake Sandwiches

You know those days where absolutely everything is irritating?

That was my day yesterday. Then when I realized that was the kind of day I was having, I was getting upset that I was letting little things get to me. It’s one of those awesome vicious cycles. They’re tough to break. I was going to take an exam after work, then realized that it was probably not the best day for it. I had a birthday dinner to attend, but I almost didn’t go. In all honesty, I wanted to go home and curl up in bed and eat the last cupcake. But when I got home and looked at this face:

I almost completely snapped out of it. She’s got skills. I’m sure she wasn’t thrilled that I left her again to go to the dinner, but that’s beside the point. I promise I gave her a ton of love right up until the minute I left. That said, not only was it a lovely birthday, it was a most amazing meal. Olympic Provisions kicks all kinds of ass. They’re a charcuterie, but everything is awesome. Everything. It was a small group of people and I’m pretty sure we ordered most of the menu: chef’s selection charcuterie plate; marinated olives; octopus with fried potatoes, squid ink vinaigrette, and egg; roasted tesa [pork belly], with cabbage and apple salad; white sausage with pork belly, bomba rice, broth; turnip greens with arugula, dijon vinaigrette, grana padano; farro with frisee, walnuts, mint, feta cheese; oranges, celery, manzanilla olives, tarragon; espresso panna cotta; and dark chocolate salami with salt and pepper short bread.

Phenomenal [if you’re still with me after that laundry list of food, congrats]. My mind was blown with each and every taste. I loved it all, but if I had to pick a fav–the octopus and the dark chocolate salami. It was ridiculous. If you can make it in there. Go. We washed it all down with lots of bubbly and digestifs and life was good. If there has ever been a complete 180º in my mood, that was it. The joys of food [and really good people].

When I got home, that lone little cupcake was still staring at me [as was Roma–how dare I come home so late?!], but there was absolutely no room in my stomach for it.

They’re good if you’re into those Hostess cupcakes because that’s exactly what they taste like, only not packaged and full of chemicals. They weren’t supposed to turn out quite like this, but I think I swapped my flours out on accident. It would explain why they didn’t rise at all. Thanks, wheat pastry flour! I originally made half of the batch because I didn’t want two dozen cupcakes, but when they were done cooking, they were the size of only a half cupcake. There would be no cutting in half like I was supposed to, so I quickly made another batch to complete a batch of 12. It worked in my favor, which is always a good thing.

Inspiration: Eat, Live, Run

Ingredients

• 1/2 cup boiling water
• 2/3 cup cocoa
• 1/4 cup milk [almond!]
• 2 teaspoons vanila
• 1 teaspoons espresso powder [optional!]
• 1 cup flour [whole wheat pastry! unless you go with regular stuff and you can cut them like they were originally intended to be]
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter [smart balance!]
• 2/3 cup brown sugar
• 2 eggs
• frosting [vegan cream cheese! smart balance! powdered sugar!]
• Dark chocolate chips [optional!]

Preparation

1. Preheat oven to 350º and grease your muffin tins.
2. Mix boiling water and cocoa powder into paste.
3. Add milk and vanilla and mix until smooth.
4. In another bowl beat the butter and sugar until creamy.
5. Add eggs.
6. Add cocoa paste and mix.
7. Mix in dry ingredients [flour, baking soda, espresso powder, salt].
8. Pour into the prepped muffin tins.
9. Bake for 25 minutes. You want the cake to start pulling away from the sides.
10. Let cool completely before frosting.
11. Top with chocolate chips.

Happy Friday!