A couple of years ago, my bestfriend and I went to Cupcake Camp (essentially an excuse to devour an obsene amount of cupcakes). After we’d chosen the lucky cakes, we plopped ourselves down and dove in. Across the room, we noticed a girl bawling her eyes out. The first thing I thought was, “How can anyone be sad when they’re eating a cupcake?” But we’ve all done it.
How many moments have we missed because we’ve been utterly immersed in a problem? I know I’m guilty of it. Whether it was worrying about getting my masters finished, worrying about a fight I had with a friend, worrying about getting behind at work – I know that my worrying interferes with my joy. So what’s a girl to do? I’ve done my fair share of sitting in sadness. But I’ve found letting a little sunshine in diminishes the power a problem has over me. Everytime I’ve taken a step back and accepted the little gifts this world is offering up, I’ve felt better. Because really, how can I be sad when it’s so sunny outside? How can I be sad when I’m soaking in a hot tub? How can I be sad when I’m eating a cupcake?
I made these cupcakes this weekend. And you know what? I can think of a couple of people who found a moment of happiness by chowing down on them. Enjoy!
Chocolate Cupcakes (Beatty’s Chocolate Cake Recipe via Ina Garten)
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
Preheat the oven to 350 degrees F. pans. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. The batter will b incredibly thin! Don’t worry! You didn’t do anything wrong! Pour the batter into muffin cups and bake for 20 minutes, until a cake tester comes out clean.
Chocolate Cream Cheese Icing (via Cupcake Project)
- 8 ozs cream cheese, room temperature
- 1/4 cups unsalted butter, room temperature
- 4 cups sifted powdered sugar
- 1/2 cups cocoa powde
Mix cream cheese and butter until smooth and creamy. Mix in powdered sugar, one cup at a time. Mix in cocoa powder. Spread over cooled cupcakes. Devour!