Mushrooms red pepper onion tomatoes omlet

Roasted veggies ans.steamed veggie

First day

Three eggs spinach onion jalapeno fried with olive oil tomatoes on top

Chocolate cupcakes with Pb frosting

I read it was national cupcake day and read cakes by mayen used the Hershey cocoa recipe with frapicino instead of boiling water to melt cocoa powder I used hot Seattle Starbucks esspresso freshly brewed to disolve subarro muexucan chocolate I grated a 3 oz block.. I noticed brown eyed baker posted a recipe with ganache plopped.in the middle after cooling to bake inside. I thought u would try this. My mistake was over filling to cupcake liners they overflowed. It took another 10 min to bake

Brown eyed bakers recipe
2 ounces bittersweet chocolate, finely chopped(.I used melted dove chocolates about 10 )
¼ cup heavy cream ( I used evaporated milk) over double boiler
1 tablespoon powdered sugar

For the Cupcakes:
3 ounces bittersweet chocolate,( I used Mexican chocolate)3oz bar grated
finely chopped
⅓ cup Dutch-processed cocoa powder
¾ cup hot coffee ( I used brewed espresso)
¾ cup bread flour( all purpose)
¾ cup granulated sugar
½ teaspoon salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

For the Frosting
: 1¼ cups unsalted butter,  ( I used 1/2 c peanut butter 1 cube salted butter)
at room temperature
1 cup powdered sugar
¾ cup Dutch-processed cocoa powder ( I left thus our)
Pinch of salt
¾ cup light corn syrup ( I used 1/4 c corn syrup)
1 teaspoon vanilla( I left out)
extract

8 ounces chocolate (milk, semisweet or dark), melted and cooled (.I used Half bag semi sweet chocolate chips melted n cooled)

DIRECTIONS: 1. Make the Ganache Filling: Place the chopped chocolate, heavy cream and powdered sugar in a small bowl. Heat in the microwave on high power until the mixture is warm to the touch, 20 to 30 seconds. Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.

2. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

3. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.

4. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.

5. Divide the batter evenly between the muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.

6. Make the Frosting: In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then add the chocolate and pulse until smooth and creamy, 10 to 15 one-second pulses. Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.

Notes:

The ganache filling can be omitted it if you'd like a more traditional chocolate cupcake.

The frosting can be kept at room temperature for up to 3 hours before using, or refrigerated for up to 3 days. If refrigerated, let stand at room temperature for 1 hour before using.

I used the Ateco #823 decorating tip for piping the frosting.

(Recipe adapted from Cook's Illustrated)