Mini chocolate-chocolate cupcakes with raspberry and caramel filling

Friday, April 25, 2008

Mini chocolate-chocolate cupcakes with raspberry and caramel filling

Holly over at PheMomenon is hosting a Blogging For Babies event called Little Wonders. Holly is raising money for the March of Dimes March for Babies in honor of her son Cole. Read all about her story on her blog.

The requirements of the event are simply to make something small. Since you all know I love making cupcakes, I thought mini-cupcakes would be perfect. The truth is, I have supported March of Dimes for quite some time myself. My 13 year old sister was also born premature. I was 14 at the time and remember being very scared. I was so scared in fact, that when the entire family went to see her for the first time in the NICU, I refused to go.

My sister has grown into a wonderful teenager girl (is that even possible?) She’s very intellegent and likes to bake just like me. We enjoy baking together when I see her, which unfortunately, isn’t often enough. Here is the most recent picture of us taken last Christmas. Yes, she’s a tall one.

Back to the cupcakes. I used my favorite chocolate cupcake recipe with my favorite chocolate cream cheese frosting recipe (without the chili powder). I made both recipes dairy free (the caramel was not dairy free).

I usually use the cone method to fill cupcakes. I knew this wouldn’t work very well with mini-cupcakes. Instead I used a special cupcake filling tip that came with my piping bag set. It took a while to get the hang of it, but in the end it worked out fine. I filled some with leftover caramel I had and the rest with some leftover raspberry preserves. Both tasted amazing.

Definitely be sure to check out Holly’s story and support her team for the March of Babies.

Cupcakes, Dessert

2 comments »

11 Responses to “Indian Spiced Chickpeas with Spinach”

#
1

USA Kiwi (Kylee) — February 20, 2013 at 9:34 am

I love a good indian spiced dish – this looks great, and would be perfect to eat at lunchtime!
#
2

Shannon — February 20, 2013 at 10:33 am
this sounds great- so quick and full of flavor, perfect for weekday lunches! hope things are going well in cinci!
- beantownbaker — February 24th, 2013 @ 10:25 am
  
  Thanks – things are starting to get settled here. We are closing on a house in a few weeks, so we’ll be moving again soon. Hope all is going well for you back in Boston!
#
3

Nutmeg Nanny — February 21, 2013 at 9:37 am
I hope you are finding Ohio welcoming…even though it’s cold! These chickpeas seem like the perfect dish to help you feel warm and cozy.
- beantownbaker — February 24th, 2013 @ 10:26 am
  
  Thanks! We are finding Ohio welcoming. Everyone here is so nice (even if they can’t merge in to traffic to save their life…)
#
4

Erica @ In and Around Town — February 21, 2013 at 9:50 am

Chick peas and spinach – always make for a delicious and hearty meal! Definitely a good choice.
#
5

gerry — February 21, 2013 at 1:32 pm
Is there a substitute for garam masala?
- beantownbaker — February 24th, 2013 @ 10:28 am
  
  Garam Masala has a unique flavor, but it is made from a combination of other spices so I’m sure you could find a substitute on the internet somewhere…
#
6

Julia — March 9, 2013 at 2:42 am
This is the perfect go-to recipe for a busy lifestyle…healthful, tasty and so easy to throw together! I hope things settle down for you and your hubs and your place begins feeling more warm and cozy! Meanwhile, you have a delicious satisfying recipe to comfort you!
- beantownbaker — March 9th, 2013 @ 3:01 pm
  
  So true!
#
7

Rosie @ Blueberry Kitchen — March 10, 2013 at 11:28 am

Oh yum, this looks so warming and delicious!