You could argue that “red velvet” is overrated, and honestly, in many ways I’d probably agree with you. However, when it comes to the classics, red velvet cake and cupcakes are here to stay. I’ve seen some strange things become unnecessary red velvet versions of themselves, and I mean hey, it’s the food world —…
ERMAHGERD! We’re only a few days into Summer, officially…and I already hate it. Y’all, it’s unbearably hot outside. As soon as I open my front door, I am attacked by the hot sweaty steam of Satan’s scrotes. It aint fun! This heat makes my soul so weary. I can’t even enjoy normal activities because it’s just so damn hot outside. My car read 109 degrees yesterday and I basically cried — are we being punished?? Anyway, as long as I have these delicious lil boozed up cupcakes to cool me off, I won’t complain too much…for now lol.
You are going to love these. They are absolutely divine and I’m trying so hard not to eat a second one…dude, I’m totally failing *eats a second one*
Hola and greetings! Long time no post, but don’t worry…I’ve been cookin 😉 I have quite a few recipes to share with you over the next few days so stay tuned. Today, we’re going to discuss the deliciousness that is captured in these super moist and flavorful cupcakes.
As I stated before, the “chocolate stout” cake/cupcake is my favorite as far as chocolate goes. It’s so effing delicious. So this is a quick variation from the Irish Car Bomb cupcakes I made a few weeks back. This time, we’re using peanut butter 😉
These cupcakes just might change your life…I’m serious.
I work very close to an absolutely delicious spot called Red Velvet Cupcakery in DC and they truly have the best red velvet cupcakes in DC, hands down. I’ve tasted the red velvet cupcakes at every spot in DC, and none of them come remotely close to the scrumptious deliciousness of Red Velvet Cupcakery’s. They’re incredible, all praises due.