It all started with vanilla

That’s actually a lie. I think the very first cupcake was really aggressive. It was triple chocolate inside and out. I won’t make a point of going down memory lane on a regular basis and I definitely won’t go into the archives for the original (not… pretty), but it is sort of a funny jumping off point to remind any of us that we can start at point A and result in point ‘whatever you please’.

Triple Chocolate:

*Major disclaimer — not a fan of the “Jump to Recipe”. Let’s jump now! They’re chocolate, they’re yummy, you’ll be sleepy afterwards and may or may not hit the gym tomorrow. The choice is yours.

1 cup flour
1/2 cocoa
1/2 teaspoon baking powder and the same for baking soda (helps them rise, versus sinking like well… I won’t shame my 2011 self).
1/2 cup sugar
2 cups brown sugar
1/4 teaspoon salt
2 eggs
1/4 cup melted butter
1 teaspoon vanilla
1/4 cup sour cream
1/4 cup milk of your choice
Whatever chocolate chips you please

Preheat the oven to 350, spray a cupcake tin, combine all ingredients, fill and bake for 30 minutes (longer than most of the cupcakes that I [we’ll] make).

As they’re taking a sweet oven nap, combine 16 ounces of confectioners sugar, 1/4 cup cocoa, some chocolate syrup of your choosing) and stir like you were annoyed in some capacity this week.

Remove the cupcakes from the oven and put them in the fridge to cool off. Frost, either using a piping bag, a spoon, a fork, a spatula, your (clean) hand and then garnish with whatever chocolate-esque finish you’re craving on this particular day.

And then smile. You were productive, crafty, domestic and probably very kind to those around you because these are quite filling.