Can you imagine what the world would be like if I worked at Williams-Sonoma?
Ok, I think the proper question is what would my KITCHEN be like if I worked at Williams-Sonoma? The answer? Intensively cluttered. I would have every knick-knack that I don’t need and everything that came in red, pink or was pint-sized would be mine. This includes this mini bundt pan that I’ve had my eye on at WS. You see, I have a problem with buying things that are smaller than its normal, universally accepted counterparts. I think its cute. And that’s my justification. That’s it… its cute. But the frugal woman inside of me has yet to grant me permission to buy the mini bundt pan.
You can imagine my face and my annoyance when I read this week’s TWD recipe. Oh the glares that I shot at the book would make any man shudder. Or at least think twice before denying me a mini bundt pan.
On to the cake! I made it in cupcake form instead of adorable, stylish little bundts (no, I am NOT bitter) and it took the full 23 minutes for the toothpick to come out with moist crumblettes on it. The texture reminds me slightly of pound cake because of its tender and dense crumb. My walnut swirl wasn’t as beautiful as I’d imagined but no one really cared. *sigh* I guess I’m the only one who likes her goodies to be aesthetically pleasing as well.
It lacked a bit in flavor, but I mainly chalk that up to the chocolate: I used Nestle which is what I had on hand rather than a higher quality chocolate. All in all it was still tasty.
The only thing I would do differently next time is double the ganache recipe because I didn’t even have enough to fully cover 5 cupcakes, and the recipe yielded 7 regular sized ones. I mean, what are people going to be more upset with: barely any ganache or enough ganache to make the world go ’round? It’s not rocket science people 🙂
Thank you to Kristin of I’m Right About Everything for choosing this recipe (head on over for the recipe). And for silently urging me to get that mini bundt pan. Just in case I didn’t long for it enough before, I am lusting over it now. 😉 Be sure to check up on the TWD Bakers as well.
9 thoughts on “TWD – Milk Chocolate (bundt) Cupcakes”
Can a person have too many cute pans?? I think not! Permission granted to purchase whatever is needed, or wanted.
I thought these little cakes were delish, I made plenty of ganache–I know my weakness.
Love your cupcakes, they look yummy.
Those cupcakes are so cute… I really need to try these once I’m back home. I had no idea you lived in Houston! If by any chance you are free tomorrow and want to grab dinner- let me know!
I’ve often considered a job at WS just for the discount but then I thought I’d never make any money because I’d just spent my entire check on buying cute pans and other things I didn’t need!
Your cupcakes look wonderful! I loved the flavor of these (with mint chips, which I added) but mine were sort of dense and heavy.
I could work at WS and be very happy! Your minis loos so good!
These cupcakes look absolutely sinful, which is why I must have one!
haha.. you’re hilarious! I used to be obsessed with WS, but they are wayyyy overpriced…but, that doesn’t mean I don’t love to look around.
I didn’t get a chance to do this one, but judging by how many people mentioned that it was not chocolatey enough, I guess that’s a good thing. I can’t stand weak chocolate cake!
That looks delicious! Very chocolatey.
I just read your comment in the SMS P&Q regarding the Red Velvet mini cupcakes. You mentioned that you accidentally doubled the baking powder. Is that a typo? The recipe calls for baking soda. Did you double the baking soda by accident? If you could post your response on the SMS P&Q or my blog, I’d appreciate that. Thanks!
I am lusting for a mini bundt pan too. I used a heart shaped cake pan…it makes 6 cakes. Your cupcakes look delicious. Great swirl!! 🙂
I think your cupcakes look great! Thanks so much for baking with me this week!