Let’s take a second and discuss the fact that though my classes end this week, I still have a ton of papers to write and assignments to finish and I have absolutely no motivation to do anything. How do you force yourself to do work when you just really don’t want to? Maybe this is the mystery of life. If I solve it, do I not have to write these papers anymore because I’m over it.
I just don’t care.
And it still hasn’t hit me that I’m moving back home next weekend. Like what?? No. I haven’t approved of this. My signature is not on this document. But it’s still happening. Meg and I went out to eat twice this weekend, BIG SPENDAHS to celebrate our last weekend in New Brunswick forever. We could not believe that this is the final weekend.
So to celebrate like the grandmas that we are, we went out to a fancy restaurant in New Brunswick Saturday night instead of going to the bars like most 21 year olds. Don’t worry, we had cocktails and then split a bottle of wine, so our college years were commemorated properly, but still.
Maybe it’s my personality, but I would much rather spend my money on a fancy dinner then anything else. I’m not getting a vacation before I start working and I don’t even mind because I got to spend some time just going out to dinner. Don’t get me wrong, there is nothing I want more than to eat my way across the world, but if that’s not in the cards at the time, I would really rather just go out to dinner.
And fancy restaurants are the best because the force me out of my comfort zone. There’s no Chicken Fettucini Alfredo that I can order so instead I make the best decision ever like ordering Pappardelle with Beef Short Ribs, sautéed onions and gorgonzola. Ugh. I wish it had been a huge portion so I would still have some leftovers. So ridiculously delicious.
I find food to be the best escape from reality and these Espresso Chocolate Cupcakes are exactly what I needed during my quarter-life crisis. The coffee just enhances the chocolate cupcake so it’s as if you’ve died and gone to chocolate heaven. Then I topped them with a chocolate buttercream which just sealed the deal. I’m done. There is no reason to go on with life.
Espresso Chocolate Cupcakes with Chocolate Buttercream
Cupcakes and buttercream created by The Baker Chick
Yield: 18-24 cupcakes
Prep Time: 30 minutes
Cook Time: 20 minutes
3/4 cup cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup freshly brewed coffee, cooled to room temperature
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
2 sticks butter, softened
3 cups powdered sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract
2-6 tablespoons healthy cream
2 teaspoons chocolate sprinkles (optional)
Preheat oven to 350 degrees and line a muffin tin with cupcake liners. Set aside.
In a large bowl, combine cocoa powder, flour, sugar, baking soda, baking powder, and salt. Then in the bowl of a standing mixer, add the eggs, flour mixture, cooled coffee, buttermilk, oil, and vanilla. Beat just until the ingredients are combined and the batter is smooth. Remove from the mixer and scrape down the bowl using a spatula.
Pour the batter into the cupcake liners, filling them 2/3rds of the way full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack to cool completely.
While the cupcakes are cooling, make the buttercream. Add the softened butter to the bowl of a standing mixer and beat until it is creamy and pale in color. With the mixer on low, slowly add the powdered sugar and cocoa powder. Once it is completely combined, add in the vanilla and 2 tablespoons of heavy cream. Beat until they are combined. If the buttercream is too thick, add in more heavy cream until it becomes the correct consistency.
Frost cupcakes as desired and top with chocolate sprinkles. Peel back the wrapper and enjoy!
Or do these assignments that are unimportant.