Orange Upside Down Cupcakes (★ ★ ★ ★ ☆)

But sadly, there were car fuzzies everywhere.

The End

---

Uh... ya....

This story is sort of a tragedy.  

So instead of just ending on a sad note, I thought I'd put the ending out there so you can brace yourself and not cry hysterically or anything like I did at the end of "500 Days of Summer."  

Yes, I know there was a disclaimer at the beginning of the movie!  That's what I get for blogging and movie-ing at the same time.  It took me 20 minutes to realize that the Bachelorette actually ended up with someone this season - I have a problem.

But not all was lost. I learned a lesson.

Remember that goody - "Pride cometh beforeth the falleth?"

Oh ya, we're going there.

And it's about to get good. 

As with many things in life - it all started with a "spark."

You see there was this cake - an orange cake.  It was getting ALL kinds of online love.  Features, comments, pins - you name it.  

It seemed like everywhere I went on the blogosphere that week - I was haunted by this orange cake.

The Cake From Where It All Began:

Now don't get me wrong - I'm a fan of orange and an even bigger fan of "easy," but I was dumbfounded to realize that what everybody was raving about was just so normal... so simple.

And that's the moment the dark seed took root.

"I can do that."

It became my presumptuous mission to become the toast of the blogs, the bees knees.  If an easy orange cake can do it...then I most definitely could.  

You guys like orange, right?  Obviously.  

And something that doesn't require frosting?  Boom - frosting on the ground!

Since I can't be a total copycat, instead of "simple" why don't we go with "classic?"  Upside down cake.

Then make it totes unique?  Mini-size 'em.

The stage was set.

The ingredients prepped. 

And honestly, I worked my magic.

These were good.  Like Martha Stewart Living, Better Homes and Garden, sophisticatedly-rustic-delicious good.   Even on Day 1, 2, and 3.

My evil plan was working.  Assuredly, my cupcakes would be the buzz of the week.

My friends and family drooled over them.  My brother who only eats my desserts if they are chocolate, begged for more.

Oh, I done good.

And that's when it happened...

I had carefully pack several away to bring to work.
Because the praises of family and friends can't be trusted.  They love me, you know?
But co-workers.  Co-workers have no obligation to boost my ego.  They can just as easily grab a cupcake, take a bite, and toss it in the trash.  No harm, no foul.

It was there that I would finally reign.  And my induction into the "Lauded Bakers of the Blogosphere" would be imminent.

That was before I was running late.

Before I couldn't find a container with a lid,

Before I had to slam on my brakes,

Before the treats I had so lovingly crafted, pummeled one by one to the floor...

...of my car.

My dreams crushed.
Replaced by smooshed cupcakes coated in car fuzzies.

-----

I learned a valuable lesson that day.

Baking isn't about winning praise.
It's about enjoying the process.

It isn't about sugar and butter.
Baking is about sharing and bringing people closer.

Oh, who am I kidding?  It totally is!

But I also know that giving way to the cockiness within -- always ends badly.  I'm just lucky this time my penance was pieces of carpet.

Orange Upside Down Cupcakes

used Sallys Baking Addiction as my starting point

• 3 1/2 Cup Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking soda
• 1 Cup (2 Sticks) of Butter, melted
• 2 Cups Brown Sugar
• 2 Eggs
• 1/2 Cup Plain Greek Yogurt (Or Sour Cream)
• 3/4 Cup Milk
• 1 Cup Orange Juice
• 4 tsp Vanilla
• 2/3 Cups Butter [for cupcake tops]
• 1 Cup Brown Sugar [for cupcake tops]
• 3-4 Small Oranges, cut into 24 thin slices and peeled
• 24 Cupcake Liners

Makes 24 Cupcakes

Preheat Oven to 375F after baking for 7min lower to 350F

Bake for 15-20 minutes

1) In a small bowl, mix together flour, baking soda, and baking powder.

2) In a small microwave safe bowl, microwave 1 Cup (2 sticks) butter in 30 sec increments until melted. 

    Stirring in-between each heating.

3) Transfer melted butter into a medium sized bowl.  Add 2 Cups brown sugar and beat until combined.

4) Add eggs, yogurt, milk, orange juice, and vanilla.  Beat until combined.
5) Slowly add flour mixture to batter.  Once combined batter will be very thick.  Which makes it super
    easy to spoon into the cupcake tin. Yeah!

6) Because I needed the tops to slide out very easily, but I didn't want to have to eat these out of a 

    cupcake liner, I totally stole this idea from Glorious Treats.  Fold the liners in half and cut a small half 

    moon out of the bottom.  This will be just enough to cover the bottom of each of the muffin slots. 

7) Butter or spray the heck out off the muffin tin and then line with the cut cupcake liners.

8) In a small microwave bowl, melt 2/3 cups of butter and stir in 1 Cup brown sugar.

9) Drop in 1/2 Tbsp of this mixture into each liner.

10) Cut oranges into very thin slices - you need 24 total. 

11) I found that slicing the orange and then carefully peeling each one worked for me.  However, if
      you'd like to peel the whole orange first and then slice it that might work as long as you have a very
      sharp knife.
12) Next slit an opening in the slice, so you can easily wrap it into the bottom of a cupcake slot.  If you
      have more time cutting the slice into little "pie" pieces and placing them into the cupcake liner
      individually will make it easier to eat.
13) Press orange slice down so it gets immersed in the brown sugar and butter.

14) Spoon batter over orange slices and place into oven at 375F.  After 7 mins, lower the oven
      temperature to 350F.  Bake for another 8-13 minutes until a toothpick inserted in the center comes
      out clean.
15) Let cupcakes cool on a rack for a few minutes, then flip upside down and let cupcakes slide out.  If
      some seem stuck, carefully tap the tops of the cupcake tin to get them to fall out.

Vanilla Whipped Cream
makes enough for 24 cupcakes

• 2 Cups of Heavy Whipping Cream
• 2/3 Cup of Powdered Sugar
• 2 Tbsp of Vanilla Bean Paste (or Vanilla Extract)
• 2 tsp Unflavored Gelatin

1) Tip: But medium sized bowl in the freezer for about 10 minutes beforehand.  It helps the cream to 

    whip up faster. Side Note: the gelatin helps the whipped cream to keep it's form and not to become
    a runny, puddly mess. 

2) Beat whipped cream until stiff peaks form.  Add powdered sugar (more or less to taste), vanilla, and 

    gelatin.  Beat until combined.  

3) Store in fridge if not using immediately.

*Disclaimer* - While the events in this post are true, they may have been exaggerated for story telling purposes only.  I happen to really like orange in desserts and I get inspired by other blogs like twenty times a day! 

Fluffernutter Cupcakes (★ ★ ★ ☆ ☆)

Well, well, well.  Long time no see.

Guess what?!

I'm guest posting over at Not Your Ordinary Recipes today!

Go and check these Fluffernutter Cupcakes out!

-Nat

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These cupcakes were featured:

  

"Independence Day" Ice Cream Cupcakes (★ ★ ★ ★ ☆)

Alright, let's just get the fact that it's no longer the 4th of July out of the way.

It's still July and I celebrate birthdays all month long.  So as far as I'm concerned, Happy 7th Day of your 237th Birthday, America!

I made these for you!  Because I love you!

But also,

...Because I love me.

I mean, you can't really eat.
I don't want to be "that" girl.  You know, the one who bakes for her country, and then sits all sad at home while these ice cream cupcakes melt and go to waste because you never showed up.

I knew going into this that I'd have to eat them myself.

Rest assured, though, I made you something worthy.
I took time to stretch my non-decorating skills.
And savored every bite in your honor.

Then, in my honor, I made sure they were super simple and stinkin' good.

But I have something to confess to you.

It's kind of serious.

I broke a self-imposed baking rule for these.  

Probably the second most sacred self-imposed baking rule of all...right after:

"Rule #1: All Artificial Sweeteners Must Be Exorcised From Nat's Presence When Baking Is To Occur."

I don't even know how to tell you, so I'm just going to spit it out...

ppphaaaa ahhhhh hhhhoooo kkkaaaayyy

I'm about to suggest that you use Cool Whip.

Gasp!       Shock!       Awe!

Yes.  It's true.

For this recipe...      Just this once...

I am officially a Cool Whip promoter.

A promoter of chemically, fake, wannabe whipped cream.

I am actually suggesting you abandon the fatty, fluffy, smooth, delicious treat from God Himself, in favor of this man made garbage.

Effectively breaking, "Rule #2: Imitation Whipped Cream Shall Never Cross Thine Lips."

I know!

What is the world coming to?
What is this blog coming to?!!??

You all know I love whipped cream.

Whipped cream is my hommie.  My love.  My main baking squeeze.

But for these delicious morsels, Cool Whip is your guy.

You see, I make ice cream with whipped cream all the time.  And I know two things to be true:
1) It freezes rock solid.
2) It's extremely rich.

Two things you definitely want to avoid for these ice cream cupcakes.

1) You aren't eating these with a spoon.  They need to have "bite-worthy" texture.  I don't need anyone
    chipping a tooth.
2) Mixing ice cream with whipped cream seems like an unnecessary health burden. Heart attack, much?

I double-dog, triple pinky promise that I would never suggest this to you if I didn't think it tasted amazing.

And, oh, it does.

It's like mousse.  Ice cream mousse.
So light and creamy and refreshing from this soul crushing heat wave we've been having.

These are pretty much a summer must.

So please forgive me.
My goal is to give you the best.
And if the best involves Cool Whip, then so be it.

Ice Cream Cupcakes
recipe slightly adapted from The Domestic Rebel, and introduced to me by Aimee.  That one bite changed my life.

• 1 - 1.5 Quart Tub of Ice Cream (I used Cake Batter to get the color I wanted)
• 1 - 8oz Tub of Cool Whip (thawed)**
• 20 Oreos (or small round cookie of choice)
• 20 Cupcake Liners
• (Optional) Sprinkles

Makes 20 Ice Cream Cupcakes
Requires freezing time (2-6hrs)
**Addendum: Apparently Trader Joe's has their own non-hydrogenated oil House Whip.  Wish I knew that before I made these.**

1) Set ice cream out for about 20 minutes before starting.  Cool whip must be thawed from the freezer
    (this can be done overnight in the fridge).
2) Line two muffin tins with 20 cupcake liners.  Place cookie at the bottom of each one and set off to
    the side.
3) In a large bowl, scoop in softened ice cream.  Add tub of cool whip and fold until combined.
4) (Optional) If adding topping/decorations sprinkle a small handle into the mixture for added color and
    texture.

5) Using a kitchen spoon, scoop ice cream mixture into cupcake liners.  Keep adding until the mixture 

     just reaches the top of the liner.  Smooth with the back of the spoon to help level out the tops.

6) At this point, my mixture was very melted so I put in the freezer for about 30 minutes before I added 

    the decorations.  If your mixture is holding its texture go ahead and decorate now, otherwise, pop in 

    the in the freezer for a little bit (just to set) then decorate.  These things thaw out very, very, very 

    quickly.

7) Once decorated, freeze for at least 2 hours before eating.  6 hours to overnight is preferable, but I 

    ate one at 2 hours and it was fine, just not as firm as it could've been.  

8) A side note: these thaw within minutes so they need to be in the freezer until immediately before 

    serving.  The cool whip mixed in prevents these from getting very hard.  

Sure I missed America's Birthday and I endorsed Cool Whip, 

But I just drooled because of my own photo...  

And that's plain embarrassing. 

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This post was featured on:

Deep Dark Chocolate Cupcakes {Rebake} w/Whipped Mascarpone Frosting (★ ★ ★ ★ ☆)

Some things are just not meant to be brought back.

Like...
Dinner, Circa 1950.

Sure, it was the golden age of domesticity, but what the heck were those housewives making?!

Vegetable and meat jello?

I'll be taking a rain check, thank you.
Stick me in a cryogenic freezer and ship me back to the land of deep fried oreos!

Or...
Village People's Y.M.C.A.

I know it's your wedding, but please, let's keep this macho-cheeseball of a song where it belongs. 
In 1978.

And...

Overalls!

Guys, overalls are coming back!  They're coming back???????!

This. is. a. travesty.

Of course, I'm guilty of wearing a pair or two everyday in the 90's.

But I was a kid!

I didn't know any better.

What I thought was the perfect solution to hiding my awkward teenage body was actually a fashion conspiracy to keep me looking like a large, lumpy sack of denim.

Why?

Because Junior High is about pain, people.



The truth of the matter is:
Everything comes around.

Everything.

Whether it looks exactly like it did before, is not the question.
The fact is...it's back.

Thankfully, for every terrible idea there is an equally wonderful one begging to be rediscovered.

Like jean jackets,

All forms of hair braids,

even "Sexy."


Oh, and these cupcakes.



I made these way back in the dark ages of this blog when I had no idea what I was doing.

I still don't really know what I'm doing, but at least now I'm organized about it.

Progress, people!

But even then, when everything was a complete mess, I still stumbled upon an amazing chocolate cake recipe.

We're talking I'm lookin' no further.  I'm plantin' my roots.  And unless someone asks me to try out their recipe because they guarantee that it is better, this is the chocolate cake I will be serving from here to kingdom come.

It's my chocolate cake "go-to."

The only problem was I hadn't made it since then.

That's the food blogger dilemma.  You find something amazing, but you can't ever make it again because you are supposed to be making "new" recipes, trying "new" things.

Well, you know what?

I'm breaking the rules.

Because this cake is too good to be forgotten.

...and mascarpone cheese is so absolutely divine, I needed it again too.

But in true blogger fashion, I've tweaked it.  (Don't shut me down, Google!)

Today, it's whipped!

See?  I'm still fit to be in the kitchen.

----------
I can't really explain this cake to you, other than it has the perfect balance of moist and denseness.
It's not too heavy, not too dry.  It's amazing.

Also, this frosting is very "whipped creamy."  Light and fluffy.  If you want something more solid, cut the cream in half.  Next time, I am going to do this.
----------

Deep Dark Chocolate Cake
copied from A Bloggable Life

• 2 Cups of Sugar
• 1 3/4 Cups of Flour
• 3/4 Cup of Cocoa (Hershey's Special Dark, if you want this coloring)
• 1 1/2 tsp Baking Powder
• 1 1/2 tsp Baking Soda
• 1 tsp Salt
• 2 Large Eggs
• 1 Cup Milk
• 1/2 Cup Vegetable Oil
• 2 tsp Vanilla
• 1 Cup Boiling Water

Whipped Vanilla Mascarpone Frosting
adapted from Martha Stewart

• 8oz Mascarpone Cheese, Room Temperature
• 1 tsp Vanilla Paste (or Extract)
• 1/2 Cup Granulated Sugar (more or less to taste)
• 2 Cups of Heavy Cream
• Stabilizer: Unflavored Gelatin/Cornstarch (I did not do this and my frosting did not hold for longer than 30 minutes)

Makes 24 Frosted Cupcakes
Preheat Oven to 375F Degrees then lower to 350F Degrees
Bake for 15-20 minutes
Needed Muffin Tin & Cupcake Liners



Cupcakes:

1) In a large bowl, add sugar, flour, cocoa, baking powder, baking soda, and salt.  Stir until combined.

2) Add eggs, milk, oil, and vanilla.  Beat for 2 minutes on medium speed. 

3) Mix in boiling water until combined.  Batter will be very thin and runny.  (See bottom righthand

    picture.  The batter doesn't even stick to the beaters).

4) Line muffin tin with cupcake liners.
5) Carefully pour batter into cups about 3/4 full.  I used a measuring cup to do this since the batter
    was so runny and I still managed to make a mess. 
6) Place pan into 375F Degree oven.  After 7 minutes lower oven temperature to 350F for the
    remaining 8-13 minutes.  Cupcakes are done when toothpick inserted into the center comes out
    clean.
7) Allow cupcakes to cool completely in the muffin tin before removing.

Frosting:
1) Place a medium sized bowl in the freezer to chill.
2) In another bowl, mix mascarpone, sugar, and vanilla until well combined.

3) Take bowl out of the freezer and beat heavy cream until stiff peaks form. This will take a few
    minutes so be patient (make sure you start with clean beaters for this!) {Here is where you would
    add your stabilizer...otherwise use immediately}
4) Fold cheese mixture into whipped cream.  I found this very difficult and ended up mixing with the
    beater very carefully and quickly.  Keep chilled.
5) Frost cupcakes and enjoy!

Blog police, you'll never get my pearls!

Blueberry Cupcakes w/ Lemon Mascarpone Frosting (★ ★ ★ ☆ ☆)

This past week we were privy to the ultimate in Hollywood glamour, sophistication, and artistry.

Or at least, that's what we're promised...and crossing our fingers for.

But whether or not the Avengers received one too many nominations or Seth MacFarlane has a beyond amazing voice and a dirty mouth, I love taking part in this night reserved for the film elite.

The Academy.

The Awards.

The Oscars.

Every year we have a little party.

I say "little" because there's less than ten people.

But trust me, we do not take this day lightly.

There's food.  Trivia.

And my favorite.
Voting.

Each person gets a ballot and casts their vote for the winners.  Whoever predicts the most correctly is bestowed a prize.

Last year it was a box of Girl Scout Thin Mints.  A small token to some, but, man, did it feeeeeeel good!

Every year, the competition gets more intense.
By now, we've all added "pre-Oscar research" to our list of things to do before the big day.
Weighing five opinions per category is totally reasonable, right? 

But the best part of this years show -- we'll go ahead and leave Seth MacFarlane, in a suit (weakness #1), singing in the vein of Ol' Blue Eyes (weakness #2), out the equation -- the best was this dress and Jennifer Lawrence.

All of her.

She's a Hollywood experiment.

Like somebody thought it would be a hoot to throw in a completely normal, exceedingly awkward, yet surprisingly talented girl into the mess that is fame, fortune, and Jack Nicholson.

I mean, how totally relatable is she?!?  Am I right?

No other actress I know of is so starstruck by every celebrity she meets, freely brings up her "hyperactive" bladder, and spews any off-the-wall comment that comes into her pretty little head.

So when she tripped on that first stair on her way to accept her award, I just chuckled to myself, "Oh. That's so Jenn!"

Like we're buddies or something.
Only, we're not.
But we totally could be!

So to celebrate this great achievement of hers (and those of many others), I made these cupcakes.

Because nothing says "Wow, you were outstanding in that movie!  When you cried, there was snot -- and in that moment, you were unattractive.  Clearly your dedication was above all else this year" like a rustic looking blueberry and lemon mascarpone cupcake. 

So maybe I won't be winning "Best Train of Thought" or "Best Appropriately Themed Cupcake."

But that's okay.  Because everyone loved them.

The cupcakes were so dense and moist.

And the frosting was the perfect blend of cream, lemon, and sweetness.

Perfect enough to help hide the fact that I forgot half of the sugar in the cupcakes when I doubled the recipe.  

Twice. the. amount. means. twice. the. sugar.

Classic Nat!

Blueberry Cupcakes
adapted from Sallys Baking Addiction

• 3 Cups Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Salt
• 2 Cups Sugar
• 1 Cup (2 sticks) Unsalted Butter, melted
• 2 Eggs
• 1/2 Cup Plain Greek Yogurt
• 1 1/2 Cup Milk
• 4 tsp Vanilla Extract
• 1 Package of Freeze Dried Blueberries (1.2 oz or 1/4 Cup Ground)

Lemon Mascarpone Frosting
adapted from Week of Menus

• 4 Tbsp (1/2 Stick) of Butter, softened
• 8oz Mascarpone Cheese
• 2 1/2 Cups Powdered Sugar 
• Zest of 1 Lemon
• (Optional) Additional Lemon Juice to Taste

Makes Approx. 24 Cupcakes
Preheat Oven to 350F

1) In a medium bowl, combine flour, baking powder, baking soda, and salt.  Mix and set aside.

2) In a large microwave safe bowl, melt the butter.  Heat in 30 second increments.

    Note: If you don't have unsalted butter, that's okay.  Just omit the added teaspoon of salt listed in 

              the recipe. 

3) Add sugar to the melted butter and stir until sugar starts to dissolve.  The mixture will still be very 

    grainy.  Place bowl in refrigerator for 1 minute. 

4) Take butter/sugar bowl out of the fridge and add the remaining wet ingredients one at a time, beating 

     in between each addition - eggs, yogurt, milk, and vanilla.

5) Add the dry ingredients to the batter in small increments until well combined.
6) In a food processor (or coffee grinder) grind the freeze dried blueberries until almost a fine powder.

7) Add ground blueberries to batter and beat/stir well.

8) Line a muffin tin with cupcake liners and fill each to about 3/4 full.  

9) Bake at 350F for approx. 20 minutes or until a toothpick, inserted into the center, comes out clean.  

    Allow these to cool completely before frosting. 

10) For Frosting: Beat together softened butter and mascarpone cheese.  Mixture should be fluffy.

11) Add lemon zest and sugar, one cup at a time.  For stiffer frosting, add more sugar.  

If Jenn gets to win, then why can't I?

Clearly I'm not above self promotion, people.

*Special thanks to my sister for being obnoxiously photo happy, yet very helpful in snapping away at me baking this week.  One less day to have to worry about getting flour and butter caked into my lens.

Dirty Chai Cupcakes (★ ★ ★ ☆ ☆)

I've always had a thing against leftovers.

I just couldn't get my head around

1) Having any food left over to have for "leftovers,"

2) Day old reheated food. How is that enticing?

None of those options sounded very good, so leftovers found themselves on my "You're Dead To Me" list. 

Now, maybe you think I'm being "overly" dramatic.

You swear by leftovers and think I should give them another try.

Am I right?  ...Ya  ....Thought so.

I've got you pegged.  ...And it annoys the heck out of you. 

                                  ...And so do all my ellipsis

But what is so great about microwaved pizza?

Don't shoot me, but I don't like it cold.  Why would you consume all that wonderful fattening grease in solid form? Shiver.  Ew, I just got the heebie jeebies.

Microwaved pizza [or insert favorite leftover of choice here] is chewier, limp-ier, soggier...sad-ier than fresh from the oven pizza.   The crust gets tough, the cheese requires 10x the amount of chewing, and that pepperoni scalds the top of your mouth because it didn't need to get warmed up for 50 secs like the rest of the slice.

What about that sounds good?

In all honesty, pizza is a bad example.  Because I actually will eat a day old slice.  But I'm not happy about it!  And all I can think about is how good that piece must've tasted yesterday.

Crust crispy, but soft in all the right places.
Melt in your mouth cheese, with just the right amount of grease.
The aroma of the pepperoni mixed with the spices in the sauce, tantalizing.

Leftovers?  Blasphemy!

But that was then and this is now.

What?!  A thrilling twist!
Didn't see that one coming, huh?
Well, those of you who pay close attention to grammar may have noticed my use of the past tense earlier.

You're going up to check now, aren't you?

It's cool.  I can wait.

-----


-----

Oh good, you're back.

Anyway, now back to me.

Then I didn't have a full time job.  Then I didn't have any real bills.  Then I was going on four hours of sleep every night, skipping breakfast, and eating a bowl of oatmeal for lunch.  Ah, to be a college student again.

Now, my schedule is tighter.  And I'm trying to take better care of myself.
Leftovers suddenly take on a new appeal when that means you don't have to pre-pack your food for the next day.

"I'm so hungry, I could finish this whole filet mignon right now! ...Or I could save half and not have to worry about packing a lunch for work.  Hello halvsies!"

Shocking, I know.
But this is what it's come down to.

Purposely eating only half my meals.
Butchering filet mignon in the microwave.
Freezing the leftover espresso ganache from my Dirty Chai Cookies, and using it to bake "leftover cupcakes."

Yup, that's what I made you today.
Leftovers.

But not just any leftovers.... Dirty Chai Cupcake leftovers.

And if I do say so myself, those are the best kind!

Dirty Chai Cupcakes

Chai Cupcakes:

• 1 Box Vanilla Cake Mix
• 2/3-1 Cup Chai Tea Latte Concentrate (Substitute for water)
• 1-2 Tbsp Chai Tea (ground loose leaf or from tea bag)
• 1 Small Package of Vanilla Pudding

Whipped Espresso Ganache:

• 10oz semi sweet chocolate chips (I used dark chocolate)
• 1 cup heavy whipping cream
• 2 tsp instant espresso

Cupcakes

1) Prepare mix according to box, substituting an equal amount of Chai Tea Concentrate for the amount 

    of water called for.  

2) Add 1-2 Tbsp of Chai Tea.  I used Tazo tea and just cut the bag open and scooped some out.  I like 

    my tea strong and spicy so 2 Tbsp worked for me, but I would start with 1 Tbsp and test the batter.

3) Add vanilla pudding.  Mix well.

4) Bake according to directions on box.  

Ganache
A) Set aside chocolate in a heatproof bowl.
B) In small saucepan, heat cream just until boiling.
C) Add espresso powder to cream and stir until dissolved. 
D) Pour cream over chocolate chips and stir until melted and thoroughly combined.
E) Let ganache cool to room temperature.  With a hand mixer beat until slightly fluffy.  Be careful not   
     to over beat.  Mixture will become like chocolate butter and be very difficult to spread.  (Tip: if
     needed to help with the whipping process place bowl in the refrigerator for a few minutes. Be 
     careful as ganache gets very firm once chilled and will be extremely difficult to spread.)

If you revamp a leftover you can't really call it such anymore, can you?

That's using the ol' noggin. 

Mother's Circus Animal Cupcakes (★ ★ ☆ ☆ ☆)

Mother's Circus Animal Cookies -- Making Children Happy Since 1914.  

Sure we almost lost them a few years back, but the incessant crying of babies and toddlers...and, okay, me...were enough to ensure they weren't gone for long. 

I've been crazy fond of these cookies for pretty much forever.  I vividly remember being at my great-grandma's house and plopping down on the ground with my little bowl full of pink and white and using the seat of her large recliner as a makeshift table.  I would savor each at a time - biting off a head here, scraping off some sprinkles there.

I mean, come on. A pink cookie, shaped like an elephant, covered in multicolored sprinkles?!?!  How is that not a four-year-old girls dream come true?! 

To this day these are some of my favorite cookies.  I don't know what it is.  They do taste good, and, honestly, the sprinkles are pretty enticing, but I can't help but wonder if it wasn't these early experiences that began the brainwashing while I was but a wee lass.

Thankfully, my best friend feels the same way.  For all the opposite that we are, we are surprisingly similar in the areas that count.  Don't judge.  So what if this is a biggie?  We once bought a tub of "limited edition" circus animal ice cream that turned out to be less than ideal (sugar cookie/cotton candy flavored ice cream?  no thank you!).  But together we scoured the entire tub for each and every last cookie bite.  That's teamwork.

Kinda solves the mystery of this post for ya, huh?  

Mother's Circus Animal Cupcakes

For Cake:

1 Box Strawberry Cake Mix

1 Bag Mother's Circus Animal Cookies (trust me, don't go generic. worst. mistake. ever.)

1 Small Box Vanilla Pudding

24 Cupcake Liners

For Frosting:

1/2 Stick of Butter

4 oz Cream Cheese

1 Cup Confectioner's Sugar

2 Tsp Vanilla Extract

Multi-Colored Non-pareils

1) Prepare cake mix according to box adding small package of vanilla pudding.  2) In baking cups place a white circus cookie sprinkle side down.  Add batter and cook according to directions.  3) While cupcakes are baking prepare frosting. Cream room temperature butter on medium speed for a minute.  4) Add cream cheese and vanilla.  Mix thoroughly.  5) Add confectioner's sugar beating on lowest setting until dry ingredients are coated.  Increase to medium speed for one minute.  6) After cupcakes have cooled and are frosted pour non-pareils onto a plate.  Carefully roll the edges of each cake into the sprinkles.  Top with a pink animal cookie.  

These came out so cute!  But I wasn't too fond of the strawberry flavor of the box mix.

In fact, I hated it.  It tasted like Trix cereral.  You know, the kind with the rabbit that just wanted to eat a colorful bowl of cereal and none of those bratty kids would ever let him have any?  Where were their parents??  They fail at life.  

But back to the issue at hand -- Trix flavored cupcakes.  I don't like fruity cereal.  It's awful.  Sticky,  sweet, fake, fake, fakeness.   So you can imagine my utter disappointment at this discovery.  

If you are wanting to make a few of these on your own, I'd recommend a little recipe revamp:

Mother's Circus Animal Cupcakes - Take 2

For Cake:

1 Box Funfetti Cake Mix

1 Bag Mother's Circus Animal Cookies

1 Small Box Vanilla Pudding

24 Cupcake Liners

For Frosting:

1/2 Stick of Butter

4 oz Cream Cheese

1 Cup Confectioner's Sugar

2 Tsp Vanilla Extract

3-5 Drops of Red Food Coloring

Multi-Colored Non-pareils

Prepare as above except: 1) Pink cookie on bottom (the white get a little darkened in the oven) and the white cookie on top.  2) Add some red food coloring to frosting to make pink. Actually, a fluffier frosting recipe would be even better.  As much as I enjoy the subtle sweetness of a cream cheese frosting it is a bit more goopy than I would've cared for in this situation. 

Although, I have to say nothing entices little children like a pink cupcake.  I took these to an event and they were gone before I could blink.  Imagine my surprise...or not...at the sight of little girls in frilly dresses all across the room holding my pink confections.  

Thank you pip-squeaks for eating Trix disguised as animal cookies.  Joke's on you.   Not that they cared.  A sugar bomb is a sugar bomb, right?

I figure if you actually read this whole thing, then it's safe to assume you love Mother's Circus Animal Cookies as much as I do.

So then, in theory, you might appreciate this little tidbit from one of my favorite baking blogs - The Domestic Rebel.  She recently conducted a circus animal themed baking week.  How legit is that?!?

For your enticement:
Circus Animal Cookie Rice Krispy Treats - Domestic Rebel
Circus Animal Cookie Pie - Domestic Rebel
Circus Animal Cookie Ice Cream - Domestic Rebel
Circus Animal Cookie Truffles - Domestic Rebel
Circus Animal Cookie Mini Cheesecakes - Domestic Rebel