OK, confession time. I am currently experiencing an insatiable hunger for cake. Why? I have no idea. Granted, I have always loved a really delicious, moist and tender cake. But that still doesn’t explain my overwhelming desire to produce one every few days! The only thing that might partially explain this current phenomenon, is that for the 12 years prior to our last JazzVox home concert in January of 2020, I was building fun desserts to serve our guests every month that we were not traveling. (104 concerts in our home, and at least 30 in other hosts homes. So, you do the math. And yes, some months fixing food to serve guests at other locations.) So, many of the desserts I served included cake, in some form or other. (There are only so many kinds of desserts you can serve 25-44 guests during a 15-minute intermission.) So, apparently my sweet tooth has been feeling a bit neglected lately. Especially since all the Christmas cookies have finally been eaten!

Now that you all know more about my life than you ever wanted or needed to know, I’ll get back to telling you about these delicious cupcakes. But first, you might be wondering why cupcakes rather than a 9×13-inch sheet cake, for example. Well, there’s method to my madness in this regard. Cupcakes are easier to share. (Special delivery to our dear friends and neighbors Mark and Vicki.) And cupcakes come portion controlled. Plus, I think there is more frosting on cupcakes than on regular cut pieces of cake. At least on my cupcakes there’s more frosting! So, until we can once again entertain guests in our home, it’s probably going to be cupcakes rather than a big old honkin’ cake.

Now, about these cupcakes. If you enjoy a moist and fluffy chocolate and coffee flavored cake, you are going to love these cupcakes. And then when topped with an espresso cream cheese frosting, I mean really, what’s not to like? (And yes, if you read my blog regularly, this is the same frosting that’s on the Bailey’s Irish Cream Cupcakes with Espresso Cream Cheese Frosting recipe.)

And I must say, it’s very refreshing not to have to use a mixer for the cake batter. So, ease of preparation is another reason to love this cake. Of course, you will need a mixer for the frosting. But very few recipes come with out some effort involved. But truly, any effort expended on these cupcakes is worth it. They are simply delicious. And worthy of your time.

As always, keep having fun in your kitchen. Keep preparing healthy and delicious food. And every so often, make your family a treat.

It has been one heck of a ride this past year. And unfortunately, the ride isn’t over yet. So, anything we as cooks can do to make life more pleasant for ourselves and our families – I say – let’s just do it. And if it means brownies at bedtime, so what! Or pancakes with strawberries and whipped cream for dinner. Again, who cares! Just a slight shift from normal can keep life exciting. And from becoming unbearably consistent.  

Peace and love to all.    

1½ c. unbleached all-purpose flour, fluffed

1⅓ c. granulated sugar

4½ tsp. good quality cocoa powder

1 tsp. espresso powder

½ tsp. kosher salt

1½ tsp. baking soda

¾ tsp. baking powder

¼ c. sour cream

¼ c. buttermilk

2 lg. eggs

¾ c. water

¼ c. + 2 T. vegetable oil

chocolate covered coffee beans, decoration, opt.

Add 16-18 papers to a cupcake pan.

Whisk the flour, sugar, cocoa powder, espresso powder, salt, soda, and baking powder together in a bowl.

In a separate bowl, whisk the sour cream, buttermilk, eggs, water, and oil together. Add the wet ingredients to the dry ingredients and beat by hand for a couple of minutes or until the batter is well combined and kind of glossy.

Fill the cupcake papers ¾ of the way full. (Do not be tempted to add more!) Bake in a pre-heated 350-degree oven for 15-19 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven and allow to cool completely before frosting. Top with roughly crushed chocolate covered coffee beans, if desired.  

Espresso Cream Cheese Frosting:

¼ c. (½ stick) unsalted butter, room temperature

4 oz. (½ 8-oz. pkg.) full fat cream cheese, room temperature  

¾ tsp. espresso powder (I use Medaglia d’Oro instant espresso coffee)

tiny pinch kosher salt   

1 tsp. vanilla extract

1½ c. powdered sugar (more or less as needed)

Beat the butter on low speed until softened. Add the cream cheese and beat until the mixture is creamy, smooth, and no lumps. Add the espresso powder, salt, and vanilla. Gradually add the powdered sugar until thoroughly blended. (The frosting should be quite soft. Just enough powdered sugar to hold peaks.)