I’ve personally never been caught up in the whole cupcake craze. I didn’t really understand why people freak out over these mini-cakes because, well, they’re just that – mini cakes. That is until I tried a few from Chicago Cupcakes, a cupcake truck that visited Northwestern campus a couple months ago.
There are three components that make up a Chicago Cupcake and those are the frosting, the cake and the crust. Each treat comes topped with silky Italian buttercream that adds an appropriate sweetness and smooth, creamy texture. The cake is infused with some kind of creamy diary so it tastes and feels more like a light, moist cheesecake rather than a traditional cupcake – brilliant! It’s absolutely delicious and the texture is both surprising and satisfying. And the finishing touch? A salty sweet crust that holds the entire beauty together; each crust is chosen to compliment different cupcake flavors.
The first I tried was the Motherload and you’ll understand its name once you read the description: chocolate cake on a pretzel and brown sugar crust, filled with peanut butter and topped with a caramel Italian buttercream, chopped peanuts, pretzels and brown sugar. It is THE dream cupcake, everything you’ve ever wanted and more. Salty, sweet, creamy, nutty, decadent, light…shall I go on?
The second cupcake was the Key Lime, which had a fluffy cheesecake-like texture and a clean lime flavor that shone through. It came with a graham cracker crust and proved to be a simultaneously light and decadent treat.
These guys at Chicago Cupcake really changed my perspective on what cupcakes can be. Try them out to learn the real potential behind these mini-cakes.