Thinking Spring: Making Cupcakes

I have a project on the go for some summer wedding cupcakes.  The colours are lovely and rich and I'm keen to use both colours on one cupcake.  At the same time, I have been altering a recipe for one bowl chocolate cake that I found on Allrecipes, but found lacking in the 'rich chocolate' department. It's a case of wanting a lighter version of my chocolate fudge cake without sacrificing flavour.

I've never really delved deeply into a recipe, tweaking, baking, keeping track of it all.  It's kind of fun, experimenting like this.  After three incarnations, I think I've finally got what I'm looking for.  The next step, is to make them again the exact same way and hope they perform.  I've starting converting my measurements to weight.  I really want to be able to make the batter for 12 cupcakes and triple the batter for cakes without having to worry about it.   I've run into issues in the past with this and have always assumed I messed up, but one thing I took away from my class at the Cordon Bleu, was that scaling a recipe without weighing it can make all the difference.

So these are prototypes....all the more fun to eat right?

Chocolate cuppies in the mini waxed cups I love so much.  They are a great way to use up a little bit of batter as they stand on their own on the cookie sheet.   Cheryl at Cupcake Bakeshop ( a blog I love, love, love) uses them and makes them seem so chic.  I'd love to find an affordable source for the standard size.

and yes, I am going to put a dot of some sort in the centre.  I've been having fun hand colouring non-pareils and pearls so getting the right colour shouldn't be too difficult.