It’s Tuesday afternoon, and I did not go to school today. Why, do you ask? Well I’ll tell you.
Yesterday, we were told that we had a possibility of snow starting at noon today. During 7th period, our district notified us that we would have an 11:10 dismissal (we usually end at 3:11). Three hours later, we received news that school was cancelled for the day (probably because parents were calling and complaining about sending their child to school for only three hours).
As happy as I am about getting to sleep in, go to the gym, eat a big breakfast, drink coffee, and relax (all of which I have done so far), I really think this was a stupid decision. It is now almost 4:30 pm and we haven’t seen a single snowflake. So in reality, we could have had a day of school.
The main reason I’m not happy about the district’s decision is the fact that we’re going to have to make up this “snow” day later in the year. From January to April (when we have spring break), we don’t have a lot of days off. I would much rather have a day off later in the year than right now – especially when we’ve just had a three day weekend (MLKJ). Know what I mean?
Any who…let’s get to today’s post! I tried this recipe from yourcupofcake.com for a Christmas party and it was a hit! I did make a couple of changes/additions though, as you’ll see below.
For the cake:
You’ll need 1 box of white cake mix, 2 egg whites, 1 egg, 1/3 cup oil, 3/4 cup buttermilk, 3/4 cup sour cream, 2 teaspoons vanilla extract, and 1/4 cup strong coffee*.
*To make my strong coffee, I took 5 tablespoons of instant coffee granules and mixed it together with 1/4 cup of warm water. You can adjust how strong you want it to be by either using fewer tablespoons of the instant coffee or by adding more warm water.
Preheat oven to 350 degrees and line pan with cupcake liners. Sift cake mix into a small bowl and set aside. In a large bowl, gently whisk egg whites, egg, oil, buttermilk, sour cream, and vanilla. Stir cake mix into wet ingredients. Stir in coffee and mix until smooth. Distribute batter evenly among the liners, about 3/4 full. Bake for 16 – 20 minutes or until an inserted toothpick comes out clean.
For the syrup:
You’ll need 1/3 cup + 1 tablespoon strong coffee, 1 ounce rum, and 1/4 cup sugar.
In a small saucepan over medium heat, mix all three ingredients until completely dissolved. Once it’s dissolved, let it cool. Once it’s cool, take take a cupcake corer and remove the centers of each cupcake. Using a pastry brush, brush the tops and inside of the holes of the cupcakes.
For the filling:
You’ll need 8 ounces of marscarpone, 1 tablespoon strong coffee, and 1/2 cup powdered sugar. (If I remember correctly, I think I doubled the filling).
Combine all ingredients in a small bowl and mix until smooth. Fill each cupcake.
For the frosting:
You’ll need 8 ounces softened cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1 pint heavy whipping cream.
Using a whisk attachment on your stand mixer, beat cream cheese and powdered sugar until smooth. Add vanilla. Slowly add in heavy cream and beat until stiff peaks form. Pipe onto cupcakes.
Sprinkle the tops with cocoa powder and chocolate shavings, and you’re done!
(I do have to say, the frosting is ABSOLUTELY WONDERFUL!!! And it makes a lot so there is plenty of leftovers to enjoy!)
Sadly, I wasn’t able to try one of these cupcakes as a whole, but I did taste each part. If each part was good, then surely the whole cupcake was good! My friends seemed to like them, so that makes me happy 🙂
I’m excited about February! Here’s what I’ll be posting for the month: a wreath, a handmade card, and a couple of cupcake recipes – all Valentine’s Day themed!! Stay tuned! Happy crafting,