DC comics and chocolate milkshakes, I guess I'm just developing late.

The first five minutes after I hit the new post button, I sit here and try to figure where to start. To be honest, I've never been great with words. If I need to get a point or a feeling across I use body language, emotions, facial expressions and broken sentences. I understand it isn't the most effective way, but my friends seem to get it. So now that my babble flow has been loosened, let's get this shit started.

Dragon*Con is only 45 days away... I haven't purchased my plane ticket yet. Shame shame. Also, I *technically* have zero costumes finished. I'm hoping that Doctor Strange will finish itself one of these days while I'm at work. My riddler has some progress.
Would you like to see what an unfinished riddler dress looks like? What about if girl in said dress is a hussy and didn't think to put a tank top on underneath? I'm still hoping your answer is yes. (Perry, I know your answer)I know it's lacking in... flair. But I was just so damn proud that I finished the base. Now to paint a bunch of glitter question marks and tweak a few hem lines. Taking pictures of yourself proves to be pretty difficult as well.

Guinness cupcakes with Jameson filling and Bailey's buttercream icing? Do I have your attention? Good. They were a huge hit! Slightly alcoholic and very moist. Just a warning, if you don't like whiskey you may want to skip that part. Another hint: Leave your Guinness out for a while to bring it to room temp it will make the mixing a little easier. If it's cold it will solidify your melted butter :(

(My camera is very very....broken. So you will be getting iPhone pictures till further notice)

GUINNESS STOUT CUPCAKES

Ingredients:

• ¾ cup unsweetened cocoa
• 2 cups sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• Pinch fine salt
• 1 bottle stout beer (recommended: Guinness)
• 1 stick butter, melted
• 1 tablespoon vanilla extract
• 3 large eggs
• ¾ cup sour cream

Directions:

1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
3. In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
4. Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each ¾ full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

BAILEY’S IRISH CREAM BUTTERCREAM FROSTING

Ingredients:

• 1 stick unsalted butter, at room temperature
• 3 cups powdered sugar
• 2 tablespoons (maybe more) Bailey’s Irish Cream

Directions:

1. Cream the butter on high speed for approximately 3 minutes.
2. Add the Bailey’s and mix thoroughly. Slowly add the powdered sugar until well blended.
3. If necessary, add more Bailey’s to thin or more sugar to thicken it to desired texture.

Now if I was a true foodie blogger, I would've paid attention to my measurements when it came to mixing the Jameson filling. I would start with about a cup and a half of powdered sugar and drizzle the the Jameson in until you get your desired consistency. TaDa!

You can use a spoon or an icing tip to dig out the center of the cupcake to make a little dip to fill with ooey gooey boozey stuff. Or just drizzle the stuff on top of the cupcakes. You may want to put down some waxed paper before hand.

It's nearing the earlier 3 am mark... and I just remembered. I forgot to take The Hurt Locker back to the redbox. Balls. Well, good evening. Or to some, good morning. Till then.