Cup O’ Java

First off, Team, apologies for being so aloof lately. I just got back from vacationing in British Columbia, Canada where my parents live and it apparently got the best of me. That’s not to say I didn’t bake cupcakes while I was on vacation; I’ve just been neglecting my blog a wee bit too much. 

Now that I’m back in action, what cupcake concoctions did I brew up while I was at home? Well, if you read a couple of posts back, you would have been introduced to my version of the Cosmopolitan Cupcake. More recently, however, I threw together some Chocolate Espresso Cupcakes.

 

Your new morning brew!

 

For these cakes, I used my go-to chocolate cake recipe with the addition of strongly brewed coffee (I didn’t use actual espresso, but I advise doing so unless you want to brew really strong coffee). I then topped each cake with cream cheese frosting flavoured with a few splashes of Bailey’s Irish Cream, a chocolate covered espresso bean, and there you have it!

This is one cake you're going to want to enjoy sans café.

A moist chocolate and coffee-flavoured cake (reviews included that it tasted like mocha) with a sweet and creamy Irish cream frosting. Who needs coffee when you can just have the cake?

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