Baby Ruth Cupcakes

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!

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

Preheat oven to 350F. Place the rack in the center of the oven.

In a double broiler, melt chocolate, butter and cocoa until smooth. Set aside until just warm.

In a small bowl, whisk flour, baking powder, and baking soda. Set aside.

In a large bowl, whisk eggs. Then combine sugar, maple, and salt until combined. Add the melted chocolate, and stir until combined. Whisk about 1/3 to 1/2 amount of the flour mixture into the mixture until combined. Then, add in the greek yogurt until combined. Finally, stir in the rest of the flour mixture until batter is thick.

Chop up some Baby Ruth’s.

Pour batter into the cupcake lined pan about 1/2 way full, then place a nugget of Baby Ruth into the middle of the batter. Pour batter over the nugget until cupcake tin is 3/4 way full. Bake for 18 minutes or until toothpick test comes out clean.

Cool, then frost and top with Baby Ruth crumbles.

Vanilla Frosting

4 tablespoons butter, room temp
2 cups confectioners’ sugar
1/2 teaspoon vanilla
2 tablespoons almond milk

In a small bowl, beat all of the ingredients until light and fluffy.

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