The EDWARD cupcake

You knew it was bound to happen. I mean, come on--how could I NOT make a Twilight cupcake? Actually, to be precise, I've made an Edward cupcake. It started out as just a Twilight cupcake, but after I bounced the idea off Jon (and AFTER he laughed himself into ACTUAL tears for 5 minutes) he jokingly said it sounded like I wasn't giving "that Jacob boy" very fair representation (see, proof he does kinda listen.) Then the epiphany...

So, now The Edward, The Jacob, and The Bella cupcakes have all begun to come to fruition. Hey, why not? Some of my favorite deli's have sandwiches named after famous people, it's practically the same thing (except sweeter and a little less in touch with reality.)


Today I present to you THE EDWARD:


I figured this cupcake had to be dark, sweet, rich, dense, a bit unexpected, and a little overwhelming on your palate, but still leave you wanting another bite. I also wanted the frosting to be snow white and sparkley and of course, I figure, for representation purposes, it should be served cold...
(The sparkles didn't really show up in the photo, but I have crystal clear sparkles all over the frosting so it quite literally sparkles in the sun.)


The best part; check out the inside. Here's the little unexpected. You know the inside couldn't match the outside... just like our protagonist, he's not what you'd think.


The recipe is below:













EXTRA DARK CHOCOLATE CUPCAKE WITH SOUR CHERRY CENTER AND WHITE CHOCOLATE BUTTERCREAM WITH A SOUR CHERRY DRIZZLE (OR--THE EDWARD)



Batter

1 box dark chocolate cake mix
3 eggs
1/2 cup melted butter
1 cup milk
1/4 cup sour cream
1/4 cup cocoa
1 tsp vanilla


Filling

8 oz package cream cheese
1/3 cup sugar
1 egg
dash salt
1/4 cup sour cherry sauce
red food coloring (optional)

Frosting

4 oz. white chocolate
1 c. confectioners' sugar
4 tbsp. butter
1 tsp. vanilla
dash of salt (or used salted butter)
milk

Preheat oven to 350. In a small bowl, mix all of the filling ingredients together until smooth and place in freezer to chill. In a separate bow, combine all elements of batter and beat for 2 minutes at medium speed. Fill cupcake liners 1/2 full of cake batter. Remove filling from fridge and spoon into a piping bag. Pipe about a teaspoon of the filling INTO the cupcakes (not on top, put the piping tip actually in the batter and then pipe, the cupcake will swell.) Top the batter off a bit with a spoonful more of chocolate batter to cover over an center you can see. Bake for 22-24 minutes. COOL COMPLETELY!!

Frosting

Melt chocolate; blend in confectioners' sugar, salt and butter, 1 tablespoon at a time, beating thoroughly after each. Use milk to thin to proper consistency (only if really needed) Stir in vanilla. Whip for about 5 minutes. (This will frost about 12 cupcakes--double for whole batch)

Frost cupcakes generously and drizzle with sour cherry sauce and sprinkle with clear sparkles.

Enjoy!!

Stay tuned later in the week as that other boy in the story gets his chance to wow your palate.

(all comments on how out of control I am will be summarily deleted...)