Sweet Sunday... On Monday.

esterday was "Sweet Sunday". I completely forgot. SOOOO, here's the recipe (from yesterday) today! This is a mildly sweet coffee cupcake with a sweet cream cheese frosting on top, garnished with a drizzled chocolate glaze! Delicious.

Coffee Cream Cheese Cupcakes

1. 3/4 cup butter (1 + 1/2 sticks) unsalted butter, room temperature
2. 1 + 1/2 cups sugar
3. 3 large eggs, room temperature
4. 2 cups + 1 tbs all purpose flour
5. 1 tsp baking powder
6. 1/8 tsp salt
7. 1 cup strong brewed, dark roast coffee
8. 1/4 cup + 2 tbs milk

Preheat oven to 350* F. Line 2 cupcake pans with paper liners (24 cupcakes).

Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light & fluffy, about 3 minutes. Add eggs one at a time, beating until incorporated. Whisk together flour, baking powder, and salt in a bowl. Measure out coffee and milk together. Add about a fourth of the flour to the butter/sugar mixture and beat until combined. Add about a third of the coffee/milk misture and beat until combined. Repeat above, alternating flour and coffee and ending with flour mixture.

Scoop into cupcake papers about 2/3 full. Bake for 22-25 minutes or until a toothpick inserted in the middle comes out clean.

*Note: Be careful when adding the coffee/milk mixture to the batter. if you add it too quickly the mixture will look curdled. Add small amounts & beat well to incoporate.

Coffee Cream Cheese Frosting

1. 1 stick unsalted butter, softened
2. 3/4 stick Philadelphia cream cheese, softened
3. 1/2 cup strong brewed coffee
4. 2 tbs heavy whipping cream
5. 2 tsp vanilla
6. 1 + 1/2 tsp cocoa powder
7. 3/4 box confectioner's sugar

Cream butter & cream cheese together. Slowly add confectioner's sugar, blending well with each addition. Amidst adding sugar, add whipping cream to help thing the consistency. After sugar is added, add coffee, vanilla, and cocoa powder. Add more of the "seasoning" ingredients to taste, if desired.

Chocolate Glaze Drizzle

1. 1 cup heavy whipping cream
2. 1 tbsp light corn syrup
3. pinch of salt
4. 8 oz semisweet baker's chocolate, chopped

In a small saucepan combine the cream, corn syrup, and salt. Bring to a simmer over medium-high heat. Remove the pan from the heat, add the chocolate, and let stand for about 3 min. Using a wooden spoon, stir the mixture until the chocolate is completely melted and the mixture is smooth. Let cool to room temperature and use right away.

Pour the glaze into a plastic frosting bag, & decorate frosted cupcakes with the glaze however you'd like! I'm obsessed with initials, so I made the ones of my roommate & I.... Enjoy! :)

Marie