You would think a day that starts a 6 a.m. would be an atrocious one. Well, today I woke up at 6 o'clock to prepare and finish up several batches of desserts for a bridal party I'm catering, and I wouldn't have had a morning routine any other way.
Those 2 hours before work, before there was any sign of life in the halls of my home, were some of the most peaceful, enjoyable couple hours I have spent in a very long time. With a warm mug of coffee and some peanut butter toast in hand, I was zen. The fact that I had a 9 hour work day ahead of me right after this, wasn't even a thought. My head was clear. I was in my own little baking world, my favorite kind of little world.
Part of me is wishing I had those morning hours back. But, I am very much enjoying the fact that now it's not too early to have one of these Baby Ruth Cupcakes!
- 1 cup unsalted butter, cut into cubes
- 2 ounces bittersweet chocolate, chopped
- 1/2 cup cocoa
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 3/4 cup sugar
- 1 teaspoon maple syrup
- 1/2 cup greek yogurt
- 1/2 teaspoon salt
- 4 tablespoons butter, room temp
- 2 cups confectioners' sugar
- 1/2 teaspoon vanilla
- 2 tablespoons almond milk
