Hello cute, Mummy Dark Chocolate Cupcakes!
If you’ve read this blog for a long time you probably know by now that Halloween ACTUALLY scares me. I was walking around in the neighborhood the other day and was frankly disturbed by some of the elaborate spooky decorations. People really get into it.
These mummy cupcakes are about as spooky as I get. I’m more of a Christmas and Valentine’s Day girl, you know. But I do, however, stand by these cupcakes 100% in terms of flavor and cuteness.
First of all, I’d like to apologize to anyone experiencing a heat wave in the United States. I know how frustrating is when all you want to do is go to Homegoods and buy fall stuff, wear scarves and a hoodie and you’re forced to wear sandals and sweat. Despite the wonky weather, I brought fall today in form of this Sesame Pumpkin Chocolate Cake.
For all intensive purposes, this cake is a snacking cake. You snack on it when you probably should just make yourself a meal. You bake this and then keep it on your counter for as long as possible (it probably won’t last long). It’s a great way to live!
I’ve made this Piña Colada Cake exactly 10 times. Haha. Whenever I think I know what I’m doing, cakes love to come out of the oven all messed up and tasting mediocre; they laugh in my face and humble me right to the ground.
All that testing was worth it because we now have a delicious cake that will remind you exactly of a piña colada. It has a balance of flavors of equal parts pineapple, coconut and rum. It’s only slightly boozy-tasting.
When I was making this cake, it reminded me of Hawaii. And yeah, a lot of that has to do with how many frozen piña coladas I consumed before noon when I visited.
I’ve only been once—last year for the first time—and it truly is one of the most beautiful places I’ve been to. There’s a vibe in Hawaii, I can’t explain it. But I think whenever I go to lands where the indigenous culture is so alive and celebrated, it gives the place a magical vibe. I feel similarly when I visit New Mexico.
