eating experience. This is as close to perfection as one can get in an eating experience. Words can't explain how good these are. There are very few things in lfe that are better than eating one of these. http://fxcuisine.com/default.asp?Display=135
Good luck, don't be mad at me if you eat all of them yourself 
Mike
I am very familiar with that site; it's pretty cool.
And I am so in love with the work of Pierre Herme - Pastry God personified.
Mike, did you go to Chicago when he was recently at the French Pastry School? Oh, how I wish I could have gone!
Theresa 
I am very familiar with that site; it's pretty cool.
And I am so in love with the work of Pierre Herme - Pastry God personified.
Mike, did you go to Chicago when he was recently at the French Pastry School? Oh, how I wish I could have gone!
Theresa
I have never been to CHI. I only live less than 300 miles too. Quite the shame actually.
I agree Herme is...... I can't even come up with words LOL.
Mike
Holy, moley!! These look amazingly delicious!! Here I am this morning baking pumpkin/cinnamon muffins to send to my mom who is on Weight Watchers, and then come across this recipe!!!
Weight Watchers look out....I'm baking these babies for me!!!!
LOLOLOL Don't get mad at me hehehehe. I'm afraid to make them anymore
OMG!! Those look divine!!! I have to try these!! I am trying to think of other possibilities. I see where he suggests passion fruit too.
I've done them w/ the dark choc, & rasp. I've also done milk choc w/ strawberry.
Mike
Oh blah! I can't get the page to open for me. I'm on dial-up so I sometimes have trouble opening certain webpages. Would someone be willing to email me a picture and recipe? It sounds interesting.
My personal holy grail of cupcakes is one I call "Nirvana" - it's a dark chocolate-espresso cupcake with espresso SMBC swirled twice around the outside edge of the cupcake to make a "well"; I then fill the well with white chocolate whipped cream. I finish with either some dark chocolate shavings or a chocolate covered espresso bean.
I had some people over last night for dessert, so I made this. It was pretty easy and SO GOOD.
Thanks for this great sight, Mike. I am going to try these this week and will use my latest experiment in homemade raspberry jam.. The jam has unsweeted chocolate (lots of it) in the jam and it is to die for. I can imagine how it will taste in these divine chocolate muffins/cupcakes.
Thanks again
Lily
I will be glad to share my recipe and another that has orange juice and champagne that is also very good. Will post them this evening.
Lily
Some of you asked for the 'Chocolate Raspberry Jam/spread recipe. You can seal it in jars or put it into deli containers and keep it in the frig. for months. It is to die for as a cake filling alone, mixed with cream cheese, etc. etc. or right out of the jar with a spoon!!!!
CHOCOLATE RASPBERRY SPREAD
5 cups of prepared raspberries
7 cups sugar
1 box SURE-JELL fruit pectin
5 squares unsweetened chocolate---I liked Bakers best for this
1/2 teapsoon butter or margarine
Mash about 6 cups ripe rasberries and sieve out 1/2 of the seeds
Measure 5 cups into a 6 or 8 qt. saucepan/kettle
Measure sugar into seperate bowl
Stir fruit pectin into the fruit in the kettle. Add chocolate and butter.
Bring mixture to a full rolling boil on high heat, stirring constantly. Quickly stir in the sugar and return to a full rolling boil and boil for exactly 1 minute. Remove from heat and seal in jars or divide between deli containers ( I would use pint containers about 3/4 full)
If you are canning this, just follow directions with the Sure-Jell
This would make great gifts with a small pound cake or cupcakes, etc.
Enjoy
Lily
Oh, that sounds divine!
I saw this on that site too - not cake, but still looks fabulous: http://fxcuisine.com/default.asp?language=2&Display=60&resolution=high
Quote by @%username% on %date%
%body%