I’ve said it before and I’ll say it again: I love me some Bleeding Heart Bakery. So when a good friend offer to pop on by my apartment on Saturday a.m. to share a Holy Mole cupcake from Bleeding Heart, I damn near peed myself in excitement waiting for him to arrive. Thankfully, we have scotchguarded the carpet for such occasions. For those who don’t follow Top Chef, the bestest food reality show on the face of the planet, allow me to fill you in: Top Chef recently ran a season with successful, famous American chefs instead of the usual unknown, young chefs they have. Chicago represented with chef Graham Elliot and chef Rick Bayless. Both are amazing chefs in their own regard (Elliot focuses more on American contemporary meets molecular gastronomy dishes, where as Bayless is known for creating one of the first upscale Mexican restaurants in the U.S. that focuses on regional cuisines), but Bayless brought home the gold, acting like a true gentleman in the kitchen and a kick-ass chef all around. In honor of this hometown win, Bleeding Heart Bakery created the Holy Mole cupcake, which is made with a fresh organic sweet corn cupcake with Oaxacan mole ganache and freeze-dried corn. Bleeding Heart is not shy when it comes to bold flavors, as you may remember from my cupcake smackdown earlier this year. Sometimes, this boldness is a bit too bold, as in their Indian cupcake. But this cupcake? PERFECT.
The corn cupcake is sweet without being overwhelming, and super corn-y, if such a thing could be said. The mole ganache on top was balanced nicely with the dark chocolate, so there wasn’t too much of one or the other flavor. I loved this so much, I lurved it. It is only around for the month of September, so get it while you can! ~LTG! **************************************************************** Bleeding Heart Bakery 1955 W Belmont Ave Chicago, IL 60657-2024 (773) 327-6934 www.thebleedingheartbakery.com
