Friends,

If I have to write one more cover letter I’m going to scream.

Seriously, whoever came up with the idea of cover letters is most certainly not my friend. True, writing is sort of my thing, but cover letters are so…

freaking…

boring.

So I apologize for not being on my game here on the blog: I’ve just been trying to juggle a new work schedule at the lab with forever applying to jobs and then finally blogging.

The juggling has also led to a sort of rut that I can’t seem to shake.

I’m just not feeling it lately, friends. No flavors “wow” me; I have no cravings for certain fabulous desserts.

I only ate one of these decadent chocolate vanilla cupcakes.

ONLY ONE!!

Surely a crisis is at hand when I can’t scarf down cupcakes.

What do you do when you feel uninspired? How do you avoid the burnout of constant blogging?

All (constructive) opinions and suggestions are welcome and appreciated. I don’t like to wine here to you all: but if anyone can help me with this little baking slump, it’s my readers.

While I leave you so that I may continue grumping elsewhere, please enjoy these Sundae-Inspired Cupcakes.

This decadent chocolate cake recipe from my S’mores Cupcakes last week get a simple fluffy vanilla buttercream before getting topped with rainbow sprinkles and a M&M “cherry” on top.

Sometimes simplicity is delicious on its own.

Happy Baking,

Sundae-Inspired Cupcakes

• 1 1/2 cup flour
• 3/4 cup cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup boiling water
• 1 cup sugar
• 1 cup brown sugar
• 1 1/4 cup vegetable oil
• 2 eggs
• 1 1/2 tsp vanilla
• 1 cup boiling water
• rainbow sprinkles and red M&ms for garnish

1. Preheat oven to 350 degrees and line 2-12 cup muffin pans with paper liners. Sift together flour, cocoa powder, baking soda, and salt in a large bowl.
2. In a smaller bowl, whisk together oil and both sugars until well combined. Whisk in eggs and vanilla.
3. Pour wet ingredient mixture over dry ingredient mixture and mix, then add hot water.
4. Quickly stir mixture until smooth.
5. Fill muffin cups 2/3 way full with batter (you should get about 18 cupcakes) and bake at 350 for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
6. Let cool in pan for 5-10 minutes then carefully remove to wire rack to cool completely.
7. Top with Vanilla Buttercream, rainbow sprinkles, and a red M&M

Makes approx 16-18 cupcakes

All Photos, Recipes (Unless Otherwise Specified) And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain