I want to give a big shout out to everyone who takes a minute to read my blog and and an even bigger shout out to those who try out a recipe. Knowing that my blog gets someone in the kitchen to cook a meal with care and love, means the world to me. Nothing makes my day more then someone telling me they tried out one of my recipes and appreciates my posts, so THANK YOU.
Also, to my number one fan and guinea pig husband, thanks for being so patient while I plate the food before taking my IG/FB picture. As soon as he hears my camera clicking, he knows dinner is about to be served. He usually gets the pretty plate, and I just throw my food on another plate and go to town. I know the meal is especially good on the days he goes back for seconds or thirds.
I am very aware that I am not consistent in my posts, and I have so many recipes to share still, therefore, without excuse, I hope this year I can do a better job of getting recipes on the site as soon as possible.
In celebration of another birthday, I bring to you good 'ole fashioned one bowl chocolate cupcakes that I topped with cookie butter frosting at the last moment. They were supposed to be topped with Nutella, but then I saw the cookie butter in my pantry, and well, you now how much I love my cookie butter. And yes, I made these cupcakes specifically for my blog's birthday because I just wanted a reason to celebrate. Plus, this recipe only makes two cupcakes, which is perfect for an understated celebration, a sweet treat, or when you don't want to make a whole batch of cupcakes in fear of eating all twelve. Because that really happens...
Chocolate Cupcakes + Cookie Butter Frosting
3 tablespoons all-purpose flour
1 tablespoon unsweetened Dutch-processed cocoa powder
2 tablespoons granulated sugar
1/8 teaspoon + small pinch of baking soda
pinch of salt
pinch of ground instant coffee
3 tablespoons milk
1 tablespoon oil (I used olive oil)
1/2 teaspoon pure vanilla extract
1 tablespoon butter, softened
2 tablespoons cookie butter
1/4 cup powder sugar
pinch of salt
1-2 teaspoons milk
Preheat oven to 350 degrees and line a cupcake tin with 2 liners. In a medium bowl, whisk together flour, cocoa powder, sugar, baking soda, salt, and ground coffee. Add in milk, oil, and vanilla and whisk until combined.
Pour batter into liners and bake 15-18 min, until toothpick comes out with just a few crumbs. I have learned through baking that if the toothpick is clean, the cake has already over-baked. So let there be a few crumbs. The cupcake will continue baking a little once out of the oven.
As cupcakes are cooling, cream together butter and cookie butter until smooth and creamy. Add powdered sugar and salt and beat until it comes together. Add milk a teaspoon at a time until you get it to consistency you like.
I piped my frosting on using a sandwich bag with a cut in the corner. Sprinkle with whatever your heart desires, if you wish!