Brand new cupcake inspired by an old friend’s musical sound. I promised Con Brio some cupcakes next time they came through town, but I was having trouble thinking of something that fit the occasion. I decided the only solution was to come up with a new flavor.
It’s bold and sweet with a spicy kick, just like Con Brio. I call it the Mexican Chocolate cupcake. Made with Theo’s Chile Chocolate ganache on top of our dark chocolate cupcake, it’s probably one of the most “grown-up” flavors I’ve ever come up with.
I’ve been holding on to this idea for a while, but never had the opportunity to execute it. Theo’s Chile Chocolate is an intense dark chocolate with delicate fruity notes, and the chile won’t hit you until the end. I knew I had to balance it with something sweet, which is why I think this combination makes for a perfect cupcake.
You should check out the band, too. San Francisco natives with a great sound. I’ve known the lead singer Xandra Corpora for over 10 years, and I’m really excited she’s found the perfect way to share her unique lyrical style. I describe it as a little soulful jazz mixed with funk, but you really have to experience it to get a grasp of their style. They just finished up a national tour and are heading back to the recording studio to come up with a follow-up to their first album, From the Hip. They’ve played some amazing shows at the Seamonster in Wallingford; you can follow them on Facebook for all the latest concert happenings.