It’s that time of year (ok, it was that time of year. Come and gone. My posting is not in a timely manner.)… That time when you sit down and really take stock of what you’ve done and where you want to go. That time of year when I sit down with my husband and we seriously talk about our hopes, goals and dreams. I mean REALLY talk. Do our goals have the same outcome (I won’t get started on the different paths we’ll take to get to the end result)?Are the dreams we have shared? How can we help each other attain what we hope for?
A conversation full of possibility…
Of something to look forward to.
I love that feeling when it seems that there are doors (yes, plural) in front of me just waiting for me to grab a handle and turn it, swing the door open wide and see what’s waiting on the other side. I love that feeling when something I’ve dreamed about for so long is turning from a far of possibility to reality.
That feeling when anything is possible.
Because I need that. Possibility.
When it feels that everyone’s lives are changing around me (marriages, first babies, second babies, new jobs) and futures are being planned around these changes (birthday parties with chocolate & vanilla cupcakes, first days of school, graduation, more marriages and grandkids), I crave something to plan and dream about too.
Even if it is just a possibility.
Extra Dark Chocolate Mocha Cupcakes with Whipped Cream Cheese Frosting
Cupcakes from Desserts for Breakfast, Frosting from my own delicious creation
- 1 C sugar
- 1 C flour
- 3 Tbsp BLACK cocoa powder
- 1/3 C good quality cocoa powder
- 2 Tbsp espresso powder
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 egg
- 1/4 C vegetable oil
- 1/2 C milk
- 2 heaping Tbsp instant coffee
- 1/2 C boiling water
- Preheat your oven to 350 degrees and line your cupcake tin with pretty papers.
- Whisk together the sugar, flour, cocoa powders, espresso powder, baking powder and baking soda.
- Combine the instant coffee and boiling water. Stir to combine.
- In a separate bowl beat the egg. Add in the oil and milk. Mix well.
- In three batches add the dry ingredients to the wet ingredients, except the coffee/water mix, until just combined.Then stir in the coffee/water mixture and stir until smooth.
- Fill the cupcakes liners about 2/3 full. The batter is quite runny and it does rise a lot.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and cool completely on a wire rack.
- One 8 oz. package of cream cheese at room temperature
- 1 C plus 2 Tbsp sugar
- 2 Tbsp cocoa powder
- 1 1/4 C whipping cream (35%)
- 1 tsp vanilla
- dash of salt
- cocoa nibs for garnish
- Beat the whip cream until VERY stiff (it need to be stiff enough to serve as icing). Place in fridge to keep cool.
- Beat together the cream cheese, sugar, cocoa, salt and vanilla until very smooth, about three minutes. Fold in the whip cream.
- Let the frosting sit for at least one hour in the fridge to help dissolve the cocoa powder.
- You can find black cocoa powder and cocoa nibs at Scoop n’ Weigh. If you’re not privileged to live near Scoop n’ Weigh, check on-line or substitute regular cocoa powder for the black cocoa powder. Your cupcakes just might not get as dark.
- The batter is quite runny but the end result is a super light and fluffy cupcake. The original recipe called to bake only 17-20 minutes but I baked mine almost 27 minutes.
- I made these (and a recipe of double vanilla cupcakes which is forth coming) for my niece’s second birthday. What could be filled with more possibility than a little girl turning two?
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