Today its official! My little baby is a bonafide five year old. One can't even classify her in toddler terms anymore in clothing, and she no longer has a car seat, but a booster! So grown up!
Of course, this rite of passage requires cupcakes at school. So she decided she wanted chocolate. I decided I did not want to make regular cupcakes- as often they are not that chocolate-y, but something more along the line of brownies. Brownies don't make for the same cute,colorful, celebratory indulgences as cupcakes however, and thus I made a new concoction. A hybrid of brownie and cupcake, ingenious!
It was as simple as mixing two recipes together, and the only real talent came in mathematically trying to figure out the bake time, as brownies have a shorter cook time. I was afraid that the cakes wouldn't rise sufficiently, and although they did not rise as much as regular cupcakes, they still came out spongy, but moist and speckled with Ghirardelli chocolate chips. The perfect choco-combo!
We dressed them in blue frosting, sprinkles and colorful toothpicks that I found on sale at Target. And my "big" little girl was off to school, looking all five and alive, leaving me with a whole bowl full of cake mix (I had double because of combining two recipes).But no fear, preggo-mama is here, and will certainly be ingesting the two-layer, choc-chip, brownie cake I was able to bake from the leftovers.
In conclusion, mixing the two recipes worked great and I baked at 325 for the number right in the middle of the two (35 minutes for the cake, and 25 minutes for the cupcakes).
Of course I sampled a few already...And by few I mean 9 ;)
Love and sugar
Kerry, the Momster
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