The boys might be little but they’ve been all boy from day one and Little Fox was barely a week old before Saurus decided he was old enough for wrestling. A year and a half later and they’re still going at it. Unfortunately for Saurus, the small one beats him most of the time. Because moderation and fear are not in that little dude’s vocabulary and he’s built like a tank.
On rare occasions, Saurus comes out on top, usually because Little Fox taps out due to (not serious) injury and tears:
Husband: Saurus, what did you do?
Husband: Not “huh?”, “yes sir”
Saurus: Yes sir, huh?
Husband: Why is your brother crying?
Saurus: Nofink. [nothing]
Husband: Little Fox is crying. Why?
Saurus: Well, he fell over and hit his head. On my head.Me: So you head-butted your brother.
Saurus: We’re fine, Mama.
Husband: Do you ever feel like you’re the reason your brother cries?
Saurus: I’m not crying. I don’t cry.
Husband: But the baby is crying because of you.
Saurus: No. The baby is the one crying. I’m not crying.
Husband: We know who’s crying. I’m saying you not playing fair is the reason there’s crying.
Saurus: I’m not crying.
I think probably one of my biggest failures as a parent will be that I can’t keep a straight face around these kids. They kill me. (Yes, Little Fox was perfectly fine, I checked that first and I saw the whole incident happen). If laughter is the best medicine, then these boys are going to keep in great shape.
What’s not going to keep me in great shape? These black forest cupcakes. Because, dang. They good, y’all. Real good.
I usually opt for a rich, dark cake whenever I’m doing chocolate but thought I’d switch it up and go for a german chocolate cake, then some cherry fudge filling (with kirsch, because it’s black forest cake and it’s required), and topped with whipped cream. They sort of turned out looking like hot fudge sundaes because I ran out of time to do fancy chocolate shavings (I was already late for work) so used sprinkles instead, but it works.
(Also, please forgive the pictures, these were travel cupcakes so I didn’t have my usual set-up of kitchen, lighting, and camera. Hopefully you still get the idea)
- 3/4 C cherries, pitted and halved*
- 1/3 C heavy cream
- 2 Tbsp corn starch
- 1 1/2 C chocolate chips
- 1/3 C kirsch (German cherry brandy)
- 2 tsp vanilla
- 8 oz sweet chocolate (German chocolate preferred)
- 1/4 C water
- 1/4 C brandy
- 2 C flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 C butter, room temperature
- 2 C pure cane sugar
- 4 eggs, separated
- 2 tsp vanilla
- 1 C sour milk
- 1 1/2 C heavy cream
- 3/4 C powdered sugar
- 2 tsp vanilla
- In a medium saucepan, heat cherries over medium-high heat, until they're starting to break down.
- Whisk cornstarch into heavy cream until dissolved and then add to cherry mixture. Stir constantly, and heat until just before the cream boils.
- Remove from heat and stir in chocolate chips, kirsch, and vanilla until the fudge is smooth - you'll still have chunks of cherry and that's good.
- Chill until ready to fill cupcakes.
- Preheat oven to 350F
- Microwave chocolate baking bars and water in a large microwave-safe bowl in 30-second increments (stirring in between) until chocolate is melted and smooth. Stir in brandy until smooth.
- Beat butter and sugar until fluffy.
- Add egg yolks, beating just until blended after each addition.
- Stir in chocolate mixture and vanilla. Alternate adding dry ingredients (flour, baking soda, baking powder) and sour milk, mixing just until combined. Set aside.
- In a separate bowl, beat egg whites until stiff peaks form then gently fold them into the batter.
- Pour into prepared cupcake tins.
- Bake at 350F for approx 18 mins or until toothpick inserted in the center comes out clean.
- Set aside to cool. When cool, fill with cherry filling.
- In a chilled bowl, beat cream at high speed until stiff peaks form.
- Reduce mixer speed to low and gradually sift in powdered sugar and vanilla. Once it has all been added, increase mixer speed and beat until cream returns to stiff peaks.
- Pipe onto cooled and filled cupcakes.