Last Friday my cousin Denise had a small birthday celebration over cocktails and fancy pigs in a blanket. I decided to bring cupcakes for dessert because they’re festive and party-friendly (a.k.a. really easy to serve). Combining her love for chocolate and her love for diamonds, I made these “diamond” cupcakes.
I love the look of cupcake toppers, so I thought of a funny idea, and my friend Roy helped me design them. (Thanks, Roy!) Aren’t they cute? To make them, I printed the toppers on sticker paper and sandwiched a toothpick in between the print and another sheet of sticker paper.
I was inspired to get fancy with the frosting by my friend Deanna. She has a super awesome baking blog and explained the whole frosting piping process to me. (Thanks, Deanna!)
Denise’s all-time favorite diamond is the yellow diamond. I tried making a batch of yellow rock candy “diamonds” to decorate the cupcakes with, but the online tutorials that promised me that making rock candy is easy all lied. Somehow my rock candy turned out to be rock candy chips. I went out and bought rock candy at the store as a backup, but the chips turned out to look kinda cool.
The cupcakes themselves were amazing (or at least I thought so). The chocolate cake was so moist and fluffy and the vanilla buttercream frosting wasn’t too sweet. I got both recipes from Deanna, and before you keep reading to see what the secret ingredient was in the chocolate cake, let me just say, I know it sounds weird, but just trust me on this one.
Emily’s Chocolate Mayonnaise Cake
2 cups sifted flour