Missing someone isn’t about how long it has been since you’ve seen them or the amount of time since you’ve talked—it’s about that very moment when you’re doing something and wishing they were right there with you.
These past few months, those moments have been too infinite to count (although we wouldn’t be able to stop talking constantly even if we tried, and our three-hour long skype sessions pretty much disqualify the latter…)
Amy–Happy birthday to one of the most amazing people I know!
I miss you more than words can describe, and this whole semester I’ve been wishing you were with me every second! You are my inspiration, the source of my stroganoff and support, my little personal day brightener, and the best friend I could ever ask for.
We may have been thousands of miles apart for an astounding long amount of time, but you’d never know it from our friendship. We can still skype for hours upon end, read each other’s minds from across the ocean, and find time to send each other funny photos and videos that we know will make the other smile. Friends like you are truly one in a million, and I can’t begin to say how thankful I am to have you in my life no matter where in the world we may physically be.
Who else could I skype with and have THREE whole hours fly by with the blink of an eye, and still have tons left to talk about? Who else can I talk to about literally anything that pops into my head without a filter? Who do I turn to in the middle of a crisis, and more importantly, who is always there for me at those times?
I know we’ll always be there for each other, and we will never hesitate to drop whatever we’re doing in a heartbeat if the other one needs it. Unfortunately, we know this because it has actually happened, and quite a few times. But I am so blessed to know that we are there for each other for both the good and bad times, and we share all of our victories and comfort each other when we are weak. If that’s not a true friend, then I don’t know what is.
This recipe is my feeble attempt at finding an appropriate recipe for this momentous occasion. (21! 21! Guys, she’s TWENTY-ONE!!!) I’m very limited with my baking opportunities here as you know, and although these cupcakes are not dairy-free, cake means birthdays! and it’s the closest thing I’ve got at the moment. And it is sort of like dark chocolate and peanut butter, two of our favorite things.
I’m sorry I couldn’t be there to celebrate today, but I promise to make it up to you once I am home! I simply cannot WAIT for all the things we have on our list to do together. I may cry upon our reunion (only happy tears allowed!). We will cook bazillions of recipes, bake a glorious make-up birthday cake, go to our favorite restaurants, find new favorite restaurants, visit each other this summer, have sleepover marathons, and talk until the sun comes up. Oh and let’s add ‘stay close for the rest of our lives’ and ‘travel the world’ to that list too.
Enjoy your 21st! Stay wonderful! <3 Sending you lots of love from across the Atlantic!
Fudgey Peanut Butter Stuffed Chocolate Mousse Cupcakes
These cupcakes are moist and low fat from using pumpkin in lieu of butter or oil. The added pudding mix makes it extra fudgey and chocolatey. Of course, any of the calories you save from the cupcakes are definitely negated by the luscious peanut butter filling and dreamy mousse…but life’s for enjoying 🙂
FOR THE CUPCAKES:
- 18.25 oz Duncan Hines Dark Chocolate Fudge cake mix
- 1.4 oz sugar free, fat free, instant chocolate pudding
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1 1/3 cups water
Preheat oven to 350°. Line a cupcake tin with cupcake liners.
Combine pumpkin puree and water in a large bowl; mix to combine. Add chocolate pudding mix and mix well.
Add chocolate cake mix and beat 2 minutes.
Fill cupcake liners 2/3 full and bake about 25 – 28 minutes, or until a toothpick inserted comes out clean. Cool in pan on wire rack for 15 minutes.
FOR THE PEANUT BUTTER FILLING:
- ¾ cups Powdered Sugar
- ¾ cups Peanut Butter
FOR THE CHOCOLATE MOUSSE FROSTING:
- 1 cup salted butter
- 1/2 cup of cocoa powder
- 3 oz chocolate (melted then cooled)
- 1/2 tsp instant coffee
- 1-2 tbsp heavy cream
- 3 1/4 – 3 3/4 cups powdered sugar
Melt your three chocolate squares in the microwave, slowly and carefully until they are liquidy smooth. Set aside to cool.
Whip the butter in your mixer until light and fluffy.
Add in the cocoa, beating until combined.
When the chocolate is cool, add it to the butter.
Add the instant coffee to one tablespoon of cream, then add to the butter mixture.
Add in the icing sugar one cup at a time, beating until combined.
Adjust the thickness/texture by using another tablespoon of cream, adding it slowly until the texture you want is achieved. The more cream, the fluffier, lighter, and more mousse-like it will be!
Cut a little core out of the cupcakes (I recommend snacking on these little nuggets of fudgey goodness) and stuff with balls of peanut butter filling. Or if you’re lazy like me, you can just plop the peanut butter on top, since the cupcakes sink a little. Then frost away!