If you’re on this site, you are probably of the same mind as I am, but I’m going to just go ahead and say it out loud: I love the Internet. It’s the ultimate playground for a misanthrope with an esoteric shopping list such as myself. Seriously. It’s where I get my news, my entertainment, my lessons in cookery, my clothing, everything. It’s also where I stumble across such useful articles as this.
I mean, before reading that, I had no idea that my intent was malicious when I brought in delicious baked goods to share with my colleagues. I thought I was just sharing something that I’d wanted to make; thank goodness I have the Daily Mail to tell me that secretly, what I want to do is distend the army of gorgeous women that I work with (and, in the interest of full disclosure, I work with some ridiculously beautiful women)! I feel so much more informed right now. So much more aware of who I am as a human. So full of evil glee. *ahem*
Now that I have revealed my innermost evil to you all, let’s talk about the delights that have formed the most recent weapon in my campaign to infect my colleagues with delicious treats: Aztec Chocolate Cupcakes! Essentially, it’s the gourmet Hostess cupcake of my dreams: chocolate cupcake with cinnamon and chili, topped with a luscious cinnamon-chocolate glaze. It’s a flavor combination I’d been contemplating for some time, enamored as I am with Mexican hot chocolate and all things cinnamon, and this seemed like the perfect vehicle. I was not wrong. The cinnamon and chili took what was originally just a perfect chocolate cupcake, and made it something warm and magical; the cinnamon-infused glaze gave it an unctuous richness.
Now, if chocolate and chili is not your jam, I’d still like to ask you to check out this recipe–omit the spices, and you’ve got what I consider to be a perfect chocolate cupcake base, an ideal canvas for your chocolate flights of fancy. It’s moist, has a lovely, light crumb, and takes to experimenting with enthusiasm. I personally plan to try at least a few more riffs on it in the near future, though I’m not yet sure what form or flavor profile that will take.
I’ll probably end up asking The Internet.