Is it just me or does everyone have freakin’ baby fever these days? Good grief, babies are popping out everywhere! From friends, coworkers, old classmates, celebrities (Blue Ivy anyone? What what!), even on the damn PATH train! But not from this girl. Not with my fear of stretch marks, cracked nipples (oh, the horror) and screaming children with steaming diapers.
But recently, I did meet a love child I was excited about: the sweet love child between a cupcake and creme brulee. Yea, I know. It’s a beautiful thing, isn’t it, when two great things come together to make a really fantastic thing. That’s what happened at Molly’s Cupcakes in Greenwich Village, where I first had the creme brulee cupcake.
Now, this particular cupcake isn’t a creme brulee flavored cupcake. It’s not a cupcake with a mound of icing that tastes like creme brulee. It’s an actual cross between the two sweet treats to make one new and improved super dessert.
Instead of the usual plop of frosting on top (which I have to admit is usually my favorite part), this particular cupcake has the same sugary shell that creme brulee has, made from caramelized sugar, and with the same oh-so-satisfying snap when you crack it with a spoon. Underneath is a moist, buttery cake, much like a traditional cupcake, and to tie everything together a sweet core of creamy custard with the smooth silkiness of a creme brulee.
Now, that’s a bundle of joy.