I had my first cupcake baking parties with my friends from high school over break. 18 was when I really began to experiment with baking, and fell in love with baking cupcakes. Whenever I was home I tried out new recipes, always hesitant to repeat a recipe just because there were so many new ones I hadn't tried yet.
Then, over the summer I started my blog. The summer was full of cupcakes and treats, which continued right up until the fall. Then I moved into The Cupcake Suite. We have become a sort of cupcake family, spending evenings together, cooking dinner for each other and enjoying, what else, lots and lots of cupcakes. So of course, today I decided to bake. I spent the afternoon in the kitchen, making scones and cupcakes and enjoying a rare relaxing day.
We got more jalapeños this week in our CSA farm share, so I decided to make the cheddar jalapeño scones again, since those were a hit last time. They went perfectly with a bowl of chili that the guys made last night.
For the cupcakes, I decided to make my classic (and favorite) black magic cupcakes, but this time i decided to go with a mocha frosting, since there is coffee in the cupcake recipe already. They came out really well, according to my taste testers, and were a wonderful way to end my 18th year.
Enough for 12 cupcakes
5 tbs butter, softened
6 oz cream cheese
1 1/2 tsp coffee grounds
1/3 cup brown sugar
1 cup powdered sugar
2 tbs cocoa powder
Cream butter and cream cheese with an electric mixer until fluffy. Add brown sugar and mix thoroughly. Add powdered sugar 1/2 cup at a time, mixing well after each addition. Add coffee grounds and cocoa powder, mix, and refrigerate until firm enough to frost with.