Cheer Me Up Cupcakes

Since our whole family is still feeling very sad about Romulus, I thought I might try cheer everyone up a little and talk about cupcakes. Mocha cupcakes with buttercream icing, to be exact. Oh boy, they are good! My middle daughter wanted to make these so we got out all the ingredients and equipment and went to work. We used a new recipe and it actually worked on the first try- go figure. I let the kids decorate which was good and bad :), as you can see below....

Mocha Cupcakes

2 Tblsp. instant coffee

1 cup warm water

1/2 cup (1 stick) butter, at room temp.

2 cups sugar

4 eggs

6 ozs. unsweetened chocolate, melted

1 Tblsp. vanilla

2 cups all purpose flour

1 tsp. baking soda

1 tsp. salt

Preheat oven to 350 degrees. Line standard muffin pan with baking cups. Combine instant coffee and water, mix and set aside.

In large bowl, cream butter and sugar with mixer until light and fluffy. Add eggs, one at a time, mix well. Add melted chocolate, vanilla and coffee mixture; mix well. Combine flour, baking soda, and salt. Slowly add to butter mixture; mix well. Spoon into baking cups. Bake 18-20 minutes or until center of cupcake springs back when touched. Cool completely before decorating.

Buttercream Icing

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter, softened

1 tsp. vanilla

4 cups sifted confectioner's sugar

2 Tblsp. milk

In large bowl, cream shortening and butter with mixer until light and fluffy. Add vanilla, mix well. Gradually add sugar one cup at a time, beating well on medium speed. Scrape bowl often. Icing will appear dry after all sugar is mixed in. Add milk and beat on medium until fluffy. Refrigerate when not in use. Can be stored up to 2 weeks.

"When you look at a cupcake, you've got to smile."
-Anne Byrn