They're heavy as fuck, but in a more fluid, endless stream type of way.
Heavily inspired by spirituality and the flow of creation, each song on their debut full-length album Spirited Migration, represents a step in a journey towards a new perception and level of consciousness. Whoa.
The title track is pretty heavy, acoustic, and instrumental. I didn't even know that was possible!
The first time I saw them live, I fell in love. Metal, like most music in general, is an escape for me, and Dark Castle provide me with just the escape I'm looking for, every time. I'm really looking forward to their new record that should be released this spring. It's produced by my hometown hero, Sanford Parker!
This cupcake was inspired by the first track, and step of the journey, on Spirited Migration entitled "Awake in Sleep." Since "Dulce" is another word for sweet, these are Dulce de Leche cupcakes. They also have a little coffee added to them to help you wake up.
Dark Castle: Awake in Sweet
- 1 can Sweetened Condensed Milk (14oz.)
- 1/3 cup Bittersweet Chocolate Chips
- 1/3 cup Dutch Processed Cocoa powder
- 3/4 cup Strong, Hot Coffee
- 3/4 cup All Purpose Flour
- 3/4 cup Sugar
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 6 Tbsp Vegetable Oil
- 2 Eggs
- 2 tsp White Vinegar
- 1 tsp Vanilla Extract
- 4 Tbsp Butter
- 1/2 cup Brown Sugar
- 2 Tbsp Milk
- 1 3/4 cup Powdered sugar
- Make the Dulce de Leche first. This process sounds a little scary, but don't be afraid! Your bravery will be rewarded with deliciousness.
- Remove the label from the can of condensed milk.
- Pierce two holes on opposite sides of the top of the can with a can opener.
- Place the can in a small pot, and add enough water to cover all but the top 1 inch of the can. You will need to add more water during the cooking process to make sure the water doesn't drop below this level as it evaporates.
- Place the pot on medium-high heat, and bring the water to a simmer.
- Turn the heat down to medium-low, or just hot enough to maintain the simmer.
- Some of the condensed milk might escape through the holes. If this happens, scoop it off with a spoon. Try not to let any spill over into the water.
- Allow the can to sit in the simmering water for 3 full hours. Don't worry if what you can see through the holes looks lighter than normal Dulce de Leche, the rest of what is in the can is darker.
- Remove the can from the pot by using a pair of tongs or an oven mitt, and place on a rack to cool.
- Once the can is cool enough to handle, open it carefully with a can opener, and pour entire contents into a bowl.
- Whisk contents together, and set aside.
- Place chocolate chips and cocoa powder in a medium bowl.
- Pour hot coffee over the mixture, and whisk until smooth.
- Place in the refrigerator to cool for about 20 minutes.
- Preheat oven to 350 degrees. Line a cupcake tin with baking cups and set aside.
- In a medium-sized bowl, whisk flour, sugar, salt, and baking soda together.
- In the bowl of an electric mixer, whisk oil, eggs, vinegar, and vanilla together.
- Add chocolate mixture, and continue to whisk.
- Add flour mixture, and mix until smooth.
- Fill baking cups about 2/3 full.
- Bake until cupcakes are set, and slightly firm to the touch, about 17 - 19 minutes.
- Allow cupcakes to cool in the tin for 10 minutes before removing to a wire rack to cool completely.
- Fill each cupcake with a heaping teaspoonful of Dulce de Leche utilizing the cone method.
- To make the frosting: Combine butter and brown sugar in a saucepan, and bring to a boil - stirring constantly
- Boil for 1 minute, or until slightly thickened.
- Remove from heat, and allow to cool for about 10 minutes.
- Transfer saucepan contents to the bowl of an electric mixer.
- Add milk and beat until smooth.
- Add powdered sugar, and beat until spreading consistency is achieved.
- Frost completely cooled cupcakes.
- Awake with sweet inside, to feel.