- Griffin Swartzell
- Cinnamon and chocolate dominate, nicely undersweet, letting the strong flavors dance.
Oh the rapturous joy of a good dessert. The Springs Cupcake Truck has started showing up at the hump day food truck gathering off North Academy Boulevard. On our visit we opt to sample a Champagne cupcake and a Mexican hot chocolate cupcake. The former features a vanilla cupcake topped with a raspberry under a swirl of Champagne buttercream made with the real stuff.
And damned if this isn’t an impressive and luxurious treat, its cake foundation moist and delicate to a frankly staggering extent. That buttercream bears true Champagne flavor, and moreover, it’s whipped super light, so its sweetness doesn’t cloy. We plan to try the orange-Champagne mix mimosa cupcake in the future. The Mexican hot chocolate cupcake shows a counterpoint, intense and rich versus the Champagne cupcake’s delicateness. Cinnamon and chocolate dominate, nicely undersweet, letting the strong flavors dance.
A mild spice builds to a noticeable heat on the back of the palate. We’d pair it with milk or coffee in a heartbeat.