Breakfast is my favorite meal. Sadly, I’m never up early enough to actually make it, let alone eat it. I’m wake up an hour before class, take a quick shower, and rush out the door to the subway so I can make it to class about five minutes before it starts.

I like being early for things, even if it’s five minutes. I hate being the guy that’s late, the guy that is holding everyone up, etc. I also like to sleep in though, and believe me when I tell you I can sleep in, I woke up at 7pm yesterday.

Thankfully, waking up at 7pm and staying up all night gave me plenty of time to make breakfast before class!
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School is in full effect, I’m swamped with classes, work is picking up pace and I’m busy with that, and I haven’t had nearly enough time in the kitchen as I would like. Thankfully, these cupcakes are pretty quick to prepare since they don’t have frosting (I guess you have to make the cream cheese filling..but that’s okay because these are delicious).
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I’m sorry! I’m sorry for this terrible single picture of this delicious cupcake, I’m sorry for not updating all weekend (I’ve been so busy with work & school), and I’m sorry for this lackluster post!

I promise I’ll give you all something amazing and delicious on Wednesday, but for now here is a great treat for fall, pumpkin cupcakes with dulce de leche buttercream (and filling).
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Black and white cupcakes, delicious vanilla and decadent chocolate coming together as one for a delicious treat. These can also be called marble cupcakes or even “newspaper” cupcakes.

These cupcakes are topped with chocolate buttercream, the recipe for that comes from a small bakery in New York City called “sugar Sweet sunshine”. They are my favorite bakery in New York City, they are a comfortable little cafe in the lower east side, a block away from the JMZ subway, and offer a bunch of different flavor cupcakes all for $1.50. Yes, $1.50, I know, it’s amazing.

Anyway, let’s get back to focusing on these cupcakes.
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I decided your breakfast for you.

It’s fast, easy, and delicious. Perfect for Monday morning, it’ll put you in a great mood the whole day.
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Everybody loves chocolate and peanut butter (except me and people who have nut allergies). My friend John requested these when I offered to make him something as an housewarming gift for his new apartment.

I’ve made these before in mini-muffin tins but I decided to do the full-sized for this batch.
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Okay, I’m terrible at decorating cakes. I’ll have great visions and then I can’t seem to make them come true. I just need more practice, I can accept that.

It was my friend’s birthday and I decided to make him a cake. A cookies and cream cake to be specific.
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I’m proud of myself. I’m terrible at flipping pancakes, I really am. It was a miracle that today I was able to successfully flip EVERY PANCAKE! I used a small pan so I was only doing one pancake at a time and it went swimmingly.

So..I think you should join me. Flip some pancakes for breakfast. They are easy to make and a perfect start to a good day.
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I love browned butter. Last time I made it I used it in frosting but this time I put it in the cake itself. I also got some vanilla beans in the mail today (I ordered them online from Beanilla, they are MUCH cheaper that way) so I thought I’d find a way to use them.
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This cake doesn’t use any flour and is gluten free (just check for hidden glutens in some brands). The lack of flour makes this a super chocolate-y, indulgent cake. It’s fudgy and moist and packed with chocolate, almost like a brownie.
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