Before we dive into these cupcakes, I have some great news!

Tomorrow, Monday, November 1st, I will be in the Martha Stewart show audience in the special twitter section, tweeting about everything going on in the studio as the show happens, so head over to http://twitter.com/ryansbakingblog and follow me on Twitter so you can get all the updates. The show starts at 10am, but I’ll be tweeting way before then! So tune into the show and also keep checking up on my twitter!

As for the cupcakes, I figured I’d do something relevant to Martha Stewart, so these are made with her recipe for one-bowl chocolate cupcakes and also a vanilla buttercream recipe from her website. They are extremely simple to make, great if you waited until last minute to bake for Halloween, just toss in some orange food coloring and garnish with candy corn like I did.
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I’m so sorry I haven’t updated in a whole week and then I come back to you without a recipe. I’m in the last week of my job at a haunted house and I’m working 5 days a week, sometimes until 2 or 3 in the morning, on top of school and I haven’t been in the kitchen. I promise next week will have a lot of delicious recipes.

Until then, I thought I’d share some of the cupcakes I ate and photographed from Philly Cupcake, a cupcake shop in Philadelphia and I wanted to tell you about them.
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Some days really suck and everything goes wrong.

Sometimes you’re absolutely miserable and nothing can make you feel better.

And then you have a doughnut and life gets a little more bearable.
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I can’t stop thinking about this bread, it’s becoming a problem.

It is so incredibly delicious and I can’t stop thinking about it.

Don’t let the fact that it’s vegan turn you off, it’s soft, moist, and has amazing flavor thanks to the pumpkin and the spices…you really don’t need the butter or eggs, the pumpkin does all the work and makes all the flavors shine.

I keep thinking about all the things I can use as an excuse to make this and I’m thinking about how I’m going to ransack the grocery store for all the pumpkin puree so I can make this year round.
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Chocolate.

Chocolate.

Chocolate.

That is what these cupcakes are made of. A moist chocolate cake that has been double-dipped in chocolate ganache and then coated with chocolate buttercream.

I invited my friend Dan over to help, you’ll see his hand dipping the cupcakes in ganache later on, I also gave him the annoying task of chopping chocolate because I’m such a good friend.
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Vanilla is a really underrated flavor. People think of it as plain or boring but when it’s done right it really shines.

These are pretty plain though, still delicious and easy, but nothing like the cupcake I’m going to be talking about in a few days.

I got lazy and didn’t feel like scraping a vanilla bean (although if you have the time, scrape one vanilla bean into this recipe and cut out the extract).
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I love milk. Whole, fat free, sweetened condensed, chocolate, you name it (except strawberry milk).

Tres leches means “three milk”, in this case: heavy cream, evaporated milk, and sweetened condensed milk. These are combined and brushed over cupcakes, they soak in and create a moist, sweet cake. You can step it up and add a dollop of whipped cream and some cinnamon for garnish.
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