Please excuse my repetitive posts of cupcakes recently. I realized that my photos are also becoming somewhat homogeneous. Hmm… I’ll have to work on that. I’m done with midterms this week and the weekend is finally here! As you may or may not know, I’m kind of a nerd at heart. I love the marvel superhero comics, my favorite being X-Men. I’ve seriously been counting down the days for Wolverine to come out ever since last year. That day is finally here! I’m celebrating the end of week 5 with the midnight showing of Wolverine. Luckily, my boyfriend is a bigger nerd than me, so I don’t have to hold back my adoration for X-Men.
By the way, is anyone watching this Bulls/Celtics game? It’s so ridiculous!!! I can’t stand the celtics, but oh my goodness, ray allen! By the way that they’re playing, this game will never end. But man, what a game to be at. They’re going into the 3rd overtime right now… how intense is that?!
I haven’t baked in a week and it’s driving me nuts! Luckily, I’ll be baking this weekend and next week, as I’ll be sending out cookies for my mailing list. If you have no idea what I’m talking about, check out my previous post. I got this recipe from Culinography and pretty much followed it exactly, with a few minor adjustments. I piped on the cream cheese frosting and dusted some cocoa powder on top (the second picture, I just slathered on the frosting and got a little lazy The cupcake was indefinitely moist, flavorful, and went well with the Kahlua frosting. I upped the cocoa and mocha, making an even stronger cupcake. After baking, you couldn’t really taste the coffee much.. it just had a coffee aftertaste. Now, don’t go thinking that I’m an alcoholic because I put a little kick into the frosting. I actually despise drinking and everything about it, but if I HAD to choose a drink, it’d be a white russian. You can always sub this frosting and use a regular cream cheese frosting if you don’t want the alcohol or plan on serving it to kids. The recipe with my adjustments is as follows:
2 cups granulated sugar
2/3 cup unsalted butter, room temperature
2 large eggs
1 cup yogurt
2 cups all-purpose flour
1 teaspoon baking soda
5 1/2 rounded tablespoons cocoa powder
1 teaspoon salt
3/4 cup water
4 tablespoons espresso powder
2 teaspoons vanilla extract
Preheat over to 350 degrees F. Insert liners into a cupcake pan.
On medium speed, cream together the sugar, butter, and eggs until fluffy. Scrape down the sides of the bowl and mix in the yogurt.
In a separate bowl mix together the flour, baking soda, cocoa, and salt.
In a measuring cup combine the water, coffee and vanilla.
Alternate adding the dry ingredients to the butter/sugar/sour cream mixture with the coffee mixture. Mix thoroughly.
Fill the cupcake liners three-quarters full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Remove cupcakes to wire rack and cool before frosting. (makes 24 cupcakes)
5 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
2.5 tablespoons Kahlua
16 ounces powdered sugar
Cream together cream cheese and butter until fluffy. Mix in Kahlua, then powdered sugar in one cup increments until frosting reaches desired consistency. Apply to cupcakes. (frosts 24 cupcakes generously)