**My thoughts and prayers go out to Oklahoma. I cannot imagine what it would be like to live through what some have experienced. I have lots of family in OK, and they are all safe. Seeing the tragedy at the school breaks my heart. I pray those affected will find peace and comfort!**
First things first. Since everyone is asking and it seems to be everyone's business (am I making it that way?) Here is your official pregnancy update:
Yes. I'm still pregnant.
Yes. My due date was the 20th.
Yes. I'm miserable.
No. There's been no "change."
No. I am not planning to be induced.
Yes. It IS normal to go overdue (contrary to popular belief and comments I've received).
When is the baby coming? Heck if I know! If it was my choice, he would've been here last week. (though I also chose not to be induced)
There, now you know so I don't have to answer any more questions. Here is, hopefully, my last belly shot. Taken on my due date. I know, I look thrilled. But thank you, I also think I look pretty good too. I've worked really hard and done a great job of trying not to explode, though some days I feel huge. Generally speaking, I'm proud of myself. I know it's not all about pounds, but when I deliver this baby, I will officially be 18 pounds less than when I delivered Blake. This I know because I have not gained an ounce in the past almost 2 weeks, despite eating like crazy, and according to my Doctor's scale I actually lost almost 2 pounds.
Enough pregnant talk. I'm done with it. Let's chat CUPCAKES!!!!
A couple weeks ago one of my amazing and talented baker friend's stopped by with a surprise slice of cake she made for herself for Mother's Day. I thought the picture she took looked delicious, but I was completely floored when I tasted it! Best. Cake. Ever! Aside from maybe my wedding cake, although my wedding cake was not chocolate, so this one may actually have won.
Anyway, she passed along a link for the recipe and I decided it was too much work to make a full six layer cake. So she informed me there was in fact a cupcake adaptation on the same website. Thank heavens! After my due date came and went, I decided it was time for cupcakes.
What part of Dark Chocolate, Toasted Marshmallow Filling, and Malted Chocolate Frosting does NOT sound good? None of it.
Toss in 3 cubes of butter, some heavy whipping cream, a splash of buttermilk, more sugar than flour, even more sugar in the icing, a few toasted marshmallows, a bar of Ghirardelli chocolate, and you have near cupcake perfection.My little man helped sample all along the way. Don't worry, he had a bowl of cereal for breakfast and cupcake filling and icing for his 9:30 am snack.
Although the recipe looks slightly intimidating and labor intensive, it is worth every second of time you will spend. And it really is not that hard if you take it one step at a time.
For the link to the original pictures, recipe, and blog: Click here
Here is a copy and paste of her recipe for easy access (my changes at the bottom). Please, check out her blog. Her cakes are beautiful and amazing!
***Karissa's changes: I don't drink coffee, so I used hot water per my friend's recommendation. Also, I used 2 oz. of 60% cacao and 2 oz. of milk chocolate Ghirardelli bar. Yes, I bought Hershey's special dark cocoa powder as well. The Ovaltine I used was "chocolate malt" flavor since I didn't see an "ovaltine classic" flavor. The chocolate icing made enough frosting for probably another dozen cupcakes, in addition to the 15 I was able to get.