Georgia’s birthday is a couple weeks away, and being the cake girl she is, she requested cupcakes. I have been trying out a few recipes, to find one that meets my standards.  Georgia  loves chocolate, and I used dark chocolate,  as well as unsweetened cocoa powder in this recipe.  This cupcake is moist and chocolaty, and not overly sweet.

Don’t tell anyone, but I am a cake snob. As far as I am concerned the cake part is just as important as the frosting. In fact, if you have been to a toddler birthday party, you would never know, the cake was important at all, as you look at all the leftover decapitated cupcakes on everyone’s plates. Most toddlers think frosting is the star. I agree, frosting is a star.

I am also a frosting person, especially when it comes to a well made frosting. I have never made one before, a perfectly sweet, but balanced frosting that is. When I think about delectable frosting however, Ruby Cakes, our local, gluten free, nut free, vegan bakery comes to mind. I love everything that they bake, don’t get me wrong, but I really really love their frosting. It is the kind of frosting, that you order by the cupful and then eat it slowly in a trance, in your dreams. I know you have all been there.

Since I have not made frosting before, and my girls, aka, my taste testers were already would up, I decided that feeding them sugar would not be in my best interest or theirs. I opted instead to glaze some of these cupcakes with marmalade and honey, and leave some glaze free.

This recipe is inspired by Dishing The Divine’s Insanely Moist and Decadent Chocolate Cupcakes. Please use good quality chocolate and good quality cocoa for this, and every chocolate recipe, you will notice the difference. My next batch will be delicious with a homemade caramel drizzle and a sprinkle of sea salt.

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