Happy birthday… to me!

Wow. It has been months. I mean, months, since I’ve posted! It even feels weird to be typing this up!

Quick catch up… I got my first teaching job! I graduated last June, and was hired in August to be a half day Kindergarten teacher. MAN. Half day Kinder is tough. But, at the same time it is rewarding and fun! And because of the craziness, it is safe to say that my life has been taken over! All I do is teach, plan for teaching, organize for teaching, talk about teaching. I LOVE IT! And, I have an amazing husband who is supportive and listens as I ramble on, and on about my days. However, life is good!

The other day I was reading up on a friend’s blog. She is blogging to keep family and friends in communication about her pregnancy. She made my bagels recipe, and shared it on her blog. I realized how long it has truly been since I blogged and how much I enjoy it! So, here I am! It was perfect timing because… today… is… my…¬†birthday!! Yes. I am 27 today. Weird. And, I was already planning on baking up some birthday happiness, so it was a perfect time to share with you all!! {If anyone is still even subscribed/reading my blog that is! ;)}

For my birthday I couldn’t choose between a lemon cupcake with lemon curd filling, or a mocha inspired cupcake. Alas, the chocolate and coffee lover in me won!

I thought it was fitting that I take a pic to mark my enthusiasm to get back into blogging… CHEESE!

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Yep. 27 year old cheesy smile. It still feels weird to say I’m 27. :-\

Anyhow – these cupcakes were fun to make. I must admit I wasn’t thrilled with the texture, and they weren’t chocolaty enough for my tastes, but all in all they are good! The frosting is smooth and airy and delicious! The frosting is definitely a remake!

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Yummm. These will be delish tonight for a birthday treat.

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Eeek. All my cute little cupcake soldiers lined up! Ready to be devoured!

ONTO the recipe!!!

Mocha Cupcakes

Ingredients:

For the cupcakes:

  • 1/2 cup butter, softened
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 1/2 cup flour
  • 1/2 cup unsweetened dark cocoa powder
  • 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 2 Tbsp espresso powder
  • 1/2 tsp baking powder
  • 1/2 cup brewed coffee, cooled
  • 1/2 cup buttermilk

For the frosting:

  • 1 cup butter, softened
  • 1 Tbsp espresso powder
  • 1/4 cup heavy cream
  • 1 Tbsp chocolate syrup
  • 5 cup powdered sugar

Directions:

For the cupcakes:

  1. In a bowl, mix flour, cocoa, salt, baking soda, baking powder and espresso powder. Set aside.
  2. In a measuring cup, mix together cooled coffee and buttermilk. Set aside.
  3. In large mixing bowl, beat butter and sugar together until fluffy, about 5 minutes.
  4. Add eggs, beating in one at a time.
  5. Slowly add in dry ingredients, alternating with milk mixture {about 3 additions of each}.
  6. Pour batter into cupcake liners, no more than half full {seriously – the rise up fast, and don’t dome over like most cupcakes… don’t over fill!}
  7. Bake in a 350 degree oven for 15-20 minutes. Remove and cool completely.

For the frosting:

  1. For the frosting, warm cream for about 30 seconds in microwave. Whisk in espresso powder and chocolate syrup. Set aside {I threw mine into the freeze for 5-10 minutes to cool down the mixture, so as to not melt my thick airy frosting!}.
  2. Beat butter, powdered sugar together, until fluffy. About 3-5 minutes.
  3. Add cooled cream & espresso mixture slowly until desired consistency. If desired, whip an additional 3-5 minutes until fluffy.
  4. Pipe frosting onto cooled cupcakes and garnish with chocolate covered espresso bean, or in my case a chocolate covered nut or chocolate ball {Chocolate covered espresso beans are non-existent where I live!}.

Source & Recipe {very slightly adapted} from: Shugary Sweets

I hope y’all have a great weekend and a safe St. Patty’s!! :)

CIAO!

xoxo

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4 thoughts on “Happy birthday… to me!

  1. Ahhhhh! I’ve been waiting IMpatiently for another blog entry! Birthday blog is perfect! After Easter, I’m going to make these delectable cupcakes! :)

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