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Coffee? Yes, please! And chocolate? OK!
If we haven’t met, hi, I’m Allyn. Please don’t talk to me before I’ve had my coffee. I am a huge coffee fan. And I have found a great company that delivers coffee right to your doorstep, Java Momma. It’s roasted fresh for your order and each roast or flavor is delightful!
I used Java Momma’s Highlander Grogg to make coffee syrup a few weeks back, and honestly, it has become one of my favorite things. I love finding new ways to enjoy it in my recipes! And I thought a great way to use it would be in a creamy buttercream frosting.
Newfound Appreciation for Nurses
Monday was National Nurse Appreciation Day. I honestly never had the proper amount of appreciation for nurses until I had my son. We were in the NICU with Christian for a month and had the good fortune of being in the care of several amazing nurses.
One of those nurses was there the day he breathed his first breath, and the day he breathed his last. She gave him incomparable care and treated us like family. She is so special to me and my family. You can read more about Christian and his terminal illness here on my other blog about grief and healing.
On Monday I got to have lunch with our favorite nurse. She is an amazing woman who continues to give her all to her little charges no matter the adversity. She’s a fellow runner and we just mesh. I am so happy to have met her, no matter the circumstances! I wanted to celebrate and show appreciation for her and all the other hard working NICU nurses by sending some of these coffee-frosted chocolate cupcakes in with her.
Teacher Appreciation, Too!
Tuesday was also Teacher Appreciation Day. I have worked with so many amazing teachers who work so hard, day in and day out. So I wanted to show my love for both of these two hard working professions. And if there’s anything I know about both teachers and nurses is that they tend to love chocolate and live on coffee. I figured these coffee-frosted chocolate cupcakes would hit the sweet spot!
My first batch of cupcakes came out poorly. I wasn’t happy with them at all. They were dense, flat, and very fudgy. Almost like brownie cups. I prefer fluffy, and I was definitely going for fluffy and light. So I scrapped the first recipe and tried something else. These came out much better, more cake-y and lovely. I made two batches and delivered one with lunch on Monday for the NICU nurses and the other to my favorite group of teachers.
If you’re also a coffee & chocolate fan, I suggest you give these a try! Put your feet up with one of these in one hand and a cup of coffee in the other.
Do you like coffee and chocolate together? How do you take your coffee?
Coffee-Frosted Chocolate Cupcakes
For the Cupcakes
- 1 cup flour, sifted
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- 1 cup granulated sugar
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup vegetable oil
- ½ cup hot water
For the Buttercream
- 1 cup unsalted butter room temperature
- 1 tsp vanilla extract
- 1 pinch of salt
- 4 cups powdered sugar sifted
- 5 Tbsp coffee syrup room temperature
To Make the Cupcakes
- In a stand mixer, sift together flour, cocoa powder, baking powder, baking soda. Whisk in salt and sugar.
- Begin beating in wet ingredients, first the egg, vanilla, buttermilk, and then the oil. The mixture should be fairly grainy.
- While beating, slowly pour in the hot water. Scrape down sides repeatedly and mix until completely incorporated. The mixture will be very runny.
- Spray two muffin pans and place cupcake liners. Carefully fill liners just over halfway. Cupcakes will fluff up quite a bit.
- Bake for 18-20 minutes, or until toothpick comes out clean.
To Make the Buttercream
- With whisk attachment in a stand mixer, beat butter with vanilla and salt.
- Add in one cup of powdered sugar. Scrape down sides and add in one tablespoon of coffee syrup. Alternate until all the sugar and syrup are incorporated.
- Beat until smooth. If frosting is too moist, add in small amounts of powdered sugar until it comes to the right consistency.
- To decorate, fill a piping bag with buttercream and cut off a large portion of the tip. Holding the bag straight above the cupcake, squeeze and swirl around the top of the cupcake. You can top with coffee syrup or cocoa powder for decoration.