Today is Much Love Sara's Birthday! Woo Hoo!

Today is my good friend Sara's (Much Love Sara) birthday!  We couldn't have a traditional birthday celebration because we are all in lockdown here in Idaho for the Coronavirus, so we had to get a little creative. Benjamin, my baker, is home, continuing virtual school here, so we made cupcakes for her.  

 Ben and I drove over to her house.  I put the cupcakes at her door,  rang the bell 3-4 times and took off running for the car.  We waited for her to come to the door, then we honked the horn, yelled Happy Birthday and made a scene.  She was slightly embarrassed as her neighbors were outside...but they loved it!

I had purchased the wooden pedestal and faux plant from Target ahead of time with a completely different idea in mind for her, but today it became a cupcake stand. 

I created a Happy Birthday topper using the die from The Stamp Market called, Jumbo Happy Birthday  The star is from Honey Bee Stamps Stacking Stars Die Set cut in Neutrals Glitter Paper from Concord & 9th. I glued the topper to a skewer and poked it in the plant. 

 The cupcakes were delicious.  I found the recipe on Pinterest and it was not a fail!

Chocolate Coffee Cupcakes with Coffee Buttercream Frosting

Yields 18 cupcakes 

Moist, sweet and irresistible chocolate coffee cupcakes made with cold brewed coffee and frosted with coffee flavored buttercream. 

10 min Prep Time 20 min Cook Time 1 hr Total Time

Chocolate Coffee Cupcakes

1/2 cup (113 grams) room temperature butter

1 cup (200 grams) sugar

2 eggs

1 cup brewed cold coffee

1 3/4 cup (210 grams) all purpose flour

1/4 cup (20 grams) unsweetened cocoa

2 tsp baking powder

pinch of salt

Coffee buttercream frosting

3/4 cup butter, room temperature

3 cups powder sugar

1 tbsp brewed cold coffee

2-3 tbsp heavy cream

Instructions

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1. Heat the oven to 350F. Line two cupcake pans with 18 paper liners.

2. In a mixing bowl cream the butter and sugar for 2-3 minutes until light and fluffy. Add the eggs, one at a

time, beating well after each addition.

3. In a separate bowl sift together the flour, cocoa, baking powder and salt. Add the flour mixture alternately

with the cold coffee to the creamed butter.

4. Mix until just combined.

5. Scoop the batter into the prepared cupcake pan and bake for 20 minutes or until a toothpick inserted in the

middle comes out clean.

6. Leave the cupcakes in the pan for 5 minutes before placing them on wire racks to cool completely.

7. When the cupcakes are completely chilled, make the frosting.

Coffee buttercream frosting

8. In a mixing bowl whisk the butter for about 2 minutes until light and fluffy.

9. Add the powder sugar, 1/2 cup at the time, whisking well.

10. When all the sugar is incorporated add the cold coffee and enough heavy cream to reach the desired

consistency. Whisk for an additional minute.

11. Spoon the buttercream into a piping bag and frost the cupcakes.

12. Grate some chocolate on top or sprinkle some crushed candy (optional)

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