It’s Friday! Have a cupcake.
I actually made these a few weeks ago, but I really wish I could be eating one right now. These days, I’m not drinking much coffee. Okay, kind of a lie. I’m not drinking much caffeinated coffee.
But I made an exception for the coffee in these.
I’d like to take a minute and show off my new favorite grocery store, Rainbow Grocery (and I promise this does tie in with these cupcakes…wait for it).
First of all, you can get pretty much ANYTHING in bulk. Any dried fruit you may want:
A billion kinds of legumes, including a bunch of beans I have never heard of but now am obsessed with finding recipes for so I can buy them because they’re so pretty.
More kinds of rice than I ever knew existed.
And then there’s the chocolate-covered section. It’s a dangerous place. However, the beauty of it is you can buy the exact number of chocolate-covered espresso beans you need for these cupcakes, so you won’t eat a ton of leftovers and get your baby so caffeinated she doesn’t sleep.
Another perk? They give you 5 cents off for every single container you bring! We usually get at least a dollar off every visit!
Anyway, cupcakes. I feel that there are two camps when frosting is concerned. There’s the “dainty not-too-sweet meringue buttercream” camp, and then there’s the “extra sweet is extra good” camp. I fall into the latter, so I made a basic powdered sugar and butter frosting that, yes, is very sweet (just how I like it). If you’re more of a Swiss Meringue Buttercream fan, follow Josie’s lead.