Doughnut detour

I know this is typically a cupcake blog, but when I found out that Friday, July 13, was Krispy Kreme doughnuts' 75th birthday, my craving started kicking in. Then I saw a picture on Mel-O-Cream's Facebook page of a commemorative coin marking that company's 80th anniversary. That's when I knew I had to work in some sort of doughnut post.

The problem: Krispy Kreme's nearest store is Bloomington, and I knew I wouldn't be taking any roadtrips this weekend. My only options were a local grocery store or gas station that sells shipped-in Krispy Kremes.  It happens that Shop N Save, my regular grocery store, carries boxes of several varieties.

On the other hand, it would be easy to swing by a local Mel-O-Cream store and pick anything I wanted from the menu. I decided, because cream-filled doughnuts are my favorite and Shop N Save carries "chocolate-covered, kreme-filled" Krispy Kremes, that I would put that doughnut head to head against Mel-O-Cream's chocolate-covered cream-filled. I've had both of these doughnuts many times, but I've never had the chance to taste them together.

 

Viewed side by side, Mel-O-Cream's doughnut, left, took the prize in terms of size and generosity with frosting. Both doughnuts' chocolate frosting was rich and fudgy.

But let's face it: The part of the cream-filled doughnut that matters most is, hello, the cream! I can say, after alternating several bites of each, that the Mel-O-Cream and Krispy Kreme are on an even playing field cream-wise. Double yum.

Really, these two are pretty comparable. I have to cut the Krispy Kreme some slack because I wasn't able to buy it fresh from the store like the Mel-O-Cream. I could tell it had been around a little longer. But it wasn't a deal breaker for me by any means. Taking freshness and size into account, the Mel-O-Cream would come out ahead. But otherwise, this is pretty much a draw. I must say I would be happy with either one any time.

Happy birthday, delicious doughnuts!

Where's the toffee?

My stop at Qik-N-Ez after work tonight yielded two Java Express cupcakes -- the Chai Latte I wrote about in  my last blog post and a Chocolate Toffee. Both were flavors I'd never seen at Java. I suspect the coffee shop has expanded its selection since it started selling cupcakes at the gas stations around town.

The devil's food cake wasn't the freshest or moistest, which I attribute at least partially to the fact that the guy behind the counter said the batch had been in the store for two days (albeit in the refrigerator while not in the display case). And overall, I liked it a lot. The frosting was especially good -- creamy and light with a milky chocolate flavor. What puzzled me was the lack of detectable toffee. Guy Behind the Counter had said the toffee was in the frosting. It must have been ground up to a fine powder, because I sure didn't taste it or feel the crunchy texture. It was quite good as chocolate cupcakes go, but it didn't live up to its name. Somebody get these cupcakes some toffee bits!

Chai, chai again

I started out today with the intention of picking up a Chocolate Peanut Butter cupcake from Cafe Moxo for a side-by-side comparison with Heavenly Delight's Reese's Peanut Butter, which I've had in the freezer since last week's market. But silly me got my days confused and forgot that Moxo offers Chocolate Peanut Butter on Wednesdays, not Thursdays. This means that I will most likely pit the peanut butters against each other next week instead.

Not all was lost, though. Moxo did have the final two spring/summer menu cupcakes I hadn't tried yet -- Pina Colada and Chai Tea -- and I decided to go with the Chai.

Fast forward to later in the day, when I stopped at the Qik-N-Ez by our house to check out the tip I'd gotten that the gas station and convenience store was carrying cupcakes from Java Express on Peoria Road, the coffee shop from which I've tried cupcakes several times. I've had my ups and downs with the cupcakes there, although I've mostly loved what I've had (there was a Chocolate Peppermint cupcake last winter that was so stale  with frosting so overloaded with shortening that I had to throw most of it away). Favorites I've had from Java include Lemon Raspberry, Cherry-Almond and Pumpkin. I'm on the lookout for a peanut butter that I've heard great things about from a coworker.

On this particular day, I found three flavors: Lemon Raspberry, Chocolate Toffee and ... Chai Latte! Who knew I'd stumble on two chai cupcakes at two different places in one day? Just like that, I had recovered my side-by-side experiment.

Cafe Moxo's Chai Tea  

Java Express' Chai Latte

Even though I wasn't able to try the two cupcakes at the same time (I had the Moxo Chai in the afternoon while at work and the Java Chai when I got home a couple hours later), my memory of Moxo's was still pretty clear when I tasted Java's. They were similar in cake and frosting: both featured a lightly spiced cake covered in vanilla frosting dusted with a bit of the spice. Moxo's was a bit more creative in appearance, with a mini straw emerging from the frosting. 

Neither cupcake was particularly moist, but Moxo had a bit of an edge in that category. When I asked the guy behind the counter at Qik-N-Ez how often Java delivers the cupcakes and when today's had arrived, he told me they come twice a week and this batch had been in the store since Tuesday. Two days seemed a bit iffy to me, but he insisted they'd kept the cupcakes fresh in the refrigerator until they put them on display in a plastic case at the registers. I have to admit I was skeptical when he said they keep the cupcakes in the refrigerator. I've had bad luck with cake hardening in the refrigerator, so I usually store it in the freezer. (My one exception so far is Moxo, whose cupcakes I only eat fresh the day I buy them since I had a series of cupcakes from there dry out and otherwise lose their freshness in the freezer.)

I also noticed that the Java Express Chai's icing had become slightly crusty, although that doesn't bother me with frosting as much as it does with cake. Moxo's frosting was the restaurant's usual light, fresh and fluffy vanilla, which nicely complemented the spice cake. I had never tried chai tea, so I wasn't sure how well the cupcake represented the drink. My coworker and co-sampler Marilyn, who loves chai tea, reported that, while the cupcake didn't taste exactly like the drink would, the spices were reminiscent of the drink. That was good enough for me. 

One major difference between the two cupcakes was size; Moxo makes traditional-size cupcakes while Java deals in the jumbo variety. But the biggest difference of all, and the one that put Java's Chai a nose above Moxo's in my opinion, was the cream cheese filling in the Chai Latte. Delicious and just the right complement to the rest of the cupcake. It also helped offset the cake's dryness, as did the generous topper of frosting. 

I'm a sucker for a good filling, so I have to give props to Java Express for going the extra mile in that regard. Both bakeries need to work on being consistent with moistness and freshness of cake, but overall these were both quite tasty.

Mounds of goodness

It was a one-cupcake day at the farmers market today, with the majority of Heavenly Delight's selection comprised of cupcakes I'd already tried. They were offering Mounds, however, and I'd passed that one over  on a couple occasions for flavors that looked more interesting.

I do believe I underestimated the Mounds.

It's a rather simple concept -- dark chocolate cake topped with creamy vanilla frosting and a sprinkling of coconut shavings, as well as a few bits of coconut inside the cake. But oftentimes the simplest cupcakes are the most satisfying, and this little beauty was perfection. I don't like cake to be smothered in coconut, but this cupcake had just enough to impart the flavor without forcing my jaw to work overtime chewing it all. My biggest issue with coconut is the texture.

My coworker, Kathy, split this one with me, and we both agreed it was yet another delectable selection from HD. One thing we did notice, however, was that the ingredients label listed cream cheese. The frosting was undoubtedly vanilla, so we couldn't figure out where the cream cheese was hiding.

I also realized, while eating this one, that HD has never had a traditional chocolate cupcake with vanilla frosting. The bakery has several with that combination of cake and frosting, but they all have some sort of extra ingredient, like this one. A classic "tuxedo" cupcake seems like something every bakery should offer. HD's basic flavors are so strong that I think the bakers should offer them consistently. HD's farmers market stand sells White (vanilla cake with vanilla frosting) and Chocolate Dream (chocolate cake with chocolate frosting) cupcakes most weeks, but HD also makes an excellent yellow cake with chocolate frosting that I've only seen at the stand once. I wish I could buy all four of the basic combinations (including chocolate cake with vanilla frosting) any week if I wanted to.

Bacon strikes again

It's not often you hear the phrase, "Breakfast for dessert." It applied to my choice of cupcake yesterday, when I took a break from Heavenly Delight cupcakes just long enough to make a long-awaited return to Cafe Moxo. It was Saturday, and Moxo had a spring/summer menu cupcake that I hadn't tried yet -- the Wakin' Bacon.

I'm not gonna lie -- I wasn't exactly looking forward to trying another bacon cupcake. The last time I tried one, More Cupcakes' Bacon Bacon Bacon during the Chicago cupcake crawl last July, I took a few bites and had to throw away the rest. The combination of vanilla, bacon and maple syrup very nearly tested my gag reflex. I'm a fan of pancakes and bacon with maple syrup, but that's not exactly the same as mixing it all together in a cupcake.

So I was wary as I had my Wakin' Bacon packaged up to go. Presentation-wise, it was pretty cute -- two small strips of bacon criss-crossed over white and yellow frosting made to look like a sunny-side-up egg.

As I strategized how to eat it, I debated taking the bacon off and eating it first, then tackling the cupcake. But  then I realized that taking it apart would defeat the whole purpose of the cupcake. Alas, it was time to be brave and take an all-encompassing bite. I have to admit, with that first bite I liked the flavor combination more than I had expected. The saltiness of the bacon sort of complemented the sweetness of the vanilla frosting, and the bacon bits baked into the cake were subtle. As I continued to work my way toward the middle, I discovered maple syrup soaking the cake. I had gotten that far, so I was committed to finishing, but the combination of the vanilla frosting, bacon and maple syrup was starting to get to me. Thankfully, Moxo's cupcakes are a smaller, more traditional size compared to More's jumbo cupcakes, so it wasn't such an undertaking to finish the Wakin' Bacon.

All things considered, this cupcake was one I never need to try again. I'm glad I did, though, because one of my goals in writing this blog is forcing myself to try new things, even if they're not my taste (or I think they won't be my taste). I know there are lots of people out there who love bacon cupcakes (my friend and former colleague Jayette Bolinski one of them), and for those people I would highly recommend Moxo's Wakin' Bacon.

Breakfast for dessert, baby!

Nuts and berries ... and zucchini

I had some catching up to do on new cupcake flavors after my visit to Heavenly Delight's stand at the farmers market this week, so I once again recruited some help from a coworker. The trio of the day: Lemon Blueberry, Italian Cream and Zucchini.

Lemon Blueberry took the best-of-three award for both of us. This was pretty much a perfect cupcake. Moist lemon cake with a filling of fresh blueberries; creamy, zesty lemon frosting; and a little dollop of blueberry jam on top. We also loved the combination of flavors. HD's Lemon Drop is one of my favorite cupcakes, and it's hard to say which I love more between it and its blueberry cousin. I guess I'll just have to try them side by side sometime and find out. Oh, what a hardship!

We also really liked Zucchini. I had had zucchini bread but never cake, and I really like HD's carrot and pumpkin cakes, so I was looking forward to trying this one. The cake was very spicy, and we could see the tiny bits of zucchini in it. I wondered if the frosting might be cream cheese, but it was vanilla. Although I love cream cheese frosting, I wasn't at all disappointed because HD makes an excellent vanilla and it complemented the cake quite well.

We wrapped things up with the Italian Cream. I wasn't sure how I'd feel about this one, with all the nuts. I'm not a huge fan of pecans, and the cake was full of big chunks of them, as well as coconut. I like coconut better than nuts in cake, so that didn't bother me. I don't mind nuts in cake as much when they're ground up or chopped smaller. But the chunks bothered me with this cupcake. Nuts aside, though, it was a high-quality cupcake. The white cake was moist, and the vanilla frosting, of course, was great. Again, I wasn't crazy about the nuts on top. But Italian Cream apparently is all about coconut and pecans, so I have to give HD  props for doing the cupcake up right even though it wasn't my taste. (I have to note that Kathy loved it. She likes nuts in cake, though.) So to all my friends who love their nuts, I recommend the Italian Cream!

Independence Day cupcake

I love mid-week holidays, and I love them even more when they include cupcakes. I had picked up a Chocolate Butterscotch from Heavenly Delight at the farmers market last week, and I was saving it to try this week. (I also picked up several new flavors; more to come on that in my next post.)

Although the cupcake was good overall, the butterscotch promise came up a bit short. Mini butterscotch morsels covered the vanilla frosting (which had no butterscotch flavor I could taste) and the chocolate cake, while moist and delicious, also had no traces of butterscotch. I was hoping for the flavor to be more incorporated into the body of the cupcake. Alas, this was one that wouldn't stand out to me at future farmers markets, although if I were in the mood for a basic chocolate cupcake with vanilla frosting, I'd certainly consider it.