It's time to celebrate! This weekend is all about graduation and I am enjoying every minute.
First, Bri and I have been in a long distance relationship all through college. He has been in St. Louis and I've been up in Madison. Last night, I flew from Madison to St. Louis because he is graduating today. This also marks the END of our long distance!!! I am very excited to see what our future has in store!
After Bri's graduation we are going to his favorite restaurant, The Fountain. The food here is great, the drinks are fun and yummy, and the desserts are out-of-this-world amazing. I'm pretty pumped. Then, we have to pack up his apartment and drive back to Madison because I graduate tomorrow!
I am graduating with a degree in Secondary Math Education and I already have a job teaching high school math. I am so excited and proud that this day has arrived. Of course, I am also sad that things are going to change so much, but I am excited to see what life is going to be like now that I'm like a "real" grown-up.
So, lets celebrate! Today I have what is basically my favorite cupcake combo: Chocolate Cupcakes with Mocha Buttercream. I adapted the cake recipe from Food and Wine and I used my yummy Mocha Frosting. The cupcakes were perfect, the buttercream amazing, and I treated myself to one of these in honor of graduation.
Chocolate Cupcakes with Mocha Buttercream
For the Cupcakes:
4 tbsp unsalted butter
1/4 cup canola oil
1/2 cup water
1 cup flour
1 cup sugar
1/4 cup plus 2 tbsp cocoa powder
3/4 tsp baking soda
pinch of salt
1/4 cup creme fraiche
1 tsp vanilla
For the Frosting:
1 cup unsalted butter, softened
3-4 cups powdered sugar
3 tsp espresso powder
3 tsp vanilla
1. Preheat oven to 350 and line a cupcake pan so that you can make 16 cupcakes.
2. In a medium bowl, whisk flour, sugar, baking soda, cocoa powder, and salt.
3. In a saucepan over low heat, melt butter with canola oil and water. Pour mixture into the dry ingredients and beat until just combined. Beat in egg until well combined. Beat in vanilla. Stir in creme fraiche until just combined.
4. Fill cupcake wells about 2/3 full. Bake for 20-25 minutes or until an inserted toothpick comes out clean. Let cool before frosting.
5. To make the frosting, beat butter until light and fluffy. Beat in sugar, 1/2 cup at a time until you have 3 cups. Beat in espresso powder and vanilla. Add more sugar for a desired consistency and taste. Frost cupcakes!