Espresso Cupcakes

I rarely drink caffeine but I have to admit that there are days when I regret that decision.  Waking up early with Courtney for her first week of college classes might have been just a little bit easier with the help of a hot cup of joe.  As hard as it was to drag myself out of bed at what my body thought was the middle of the night - I never gave into the caffeine temptation.  Nope - I pushed through the fatigue with a cup of herbal tea in my hand.  Crazy - I know. 

I'm happy to say that my body is slowly adjusting to the early morning wake up calls WITHOUT the use of caffeine.  (Everyone has to take a stand against something and apparently - I'm taking my stand against caffeine.)  

Don't get me wrong, it's not that I think caffeine is the root of all evil.  It's just that I've been caffeine free for so long that it has a REALLY negative effect this caffeine free body. When I'm under the influence of caffeine, I lose the ability to STOP talking or to control the volume at which I speak.  Everything I say comes out really fast and really loud.  (My family thinks it's hilarious, by the way.)  

Now that I've said all that - it's going to seem odd for me to present my newest cupcake creation - a dark chocolate espresso cupcake!  Talk about caffeine overload.  One bite of this caffeine laden cupcake was all it took for me to determine that these were delicious but also not my best choice if I wanted to fall asleep in the next 24 hours.  This cupcake is for all of my caffeine loving friends.  I will live vicariously through all of you.  

Espresso Cupcakes
1 cup flour
1 cup + 2 T. sugar
1/4 cup dark cocoa
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, melted
2 eggs
1 teaspoon vanilla
1/2 cup espresso or very strong coffee

Frosting:
12 Tablespoons butter
1/2 cup Special Dark Cocoa
2 cups Powdered Sugar
2 teaspoons vanilla
1/2 cup milk

Combine flour, sugar, cocoa, salt and baking soda in the bowl of a standing mixer. 

Whisk together melted butter, eggs and vanilla.  

​Add butter mixture to dry ingredients and blend until combined. 

Blend in espresso.  (or coffee) 

Scoop batter into prepared cupcake pan and bake 22 minutes at 350.  

Cool on wire racks.  

For frosting:  Cream butter in mixer until light and fluffy.

Add vanilla.  Sift in powdered sugar and cocoa, alternating with milk.  Beat until smooth. 

Frost cupcakes and decorate with chocolate covered espresso beans.  

So here's to all of you who crave a good boost of caffeine and chocolate in your day.  Let's face it - who couldn't use a little extra energy boost at about 3:00 every afternoon?   

Ciao!

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