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.

(adapted from Cupcake Bakeshop via Pink Parsley)

I am doing cupcakes and cake for a wedding in a few months, and I have been using that as an excuse to try tons of new recipes. The last time I attempted a marble cake I stirred far too much and ended up with a light brown cake and no marble at all. Huge bummer. This time I gently dragged a spoon through the cake pans just a few times, and I was really excited to cut into the cake and see the pretty marbling I was hoping for!

This recipe was supposed to make a 2-layer 8″ cake but I made 2 6″ layers and 2 cupcakes. I like thick layers, so next time I might skip the cupcakes and just make the 6″ layers. The frosting is simple but rich, and plays nicely off the vanilla-mocha cake

This cake was also my first experience working with marshmallow fondant. I realize marshmallows are not vegetarian, but since I’m more in the not-eating-meat camp than the strict-vegetarian camp, I tasted a bite, and it was actually better than I was expecting. I think it really helped that it was right on top of a layer of rich chocolate frosting! My biggest piece of advice when working with fondant is to not be shy with the powdered sugar. I had it all over my counter and hands, but it definitely kept it form becoming a sticky mess. With the right amount of powdered sugar, it’s incredibly easy to work with. I found the recipe for the fondant at About.com.

Recipe:
(adapted from Zoe Bakes)

cake
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups granulated sugar
2 large eggs
3/4 full-fat plain yogurt
2 teaspoons vanilla extract
6 tablespoons milk
1 ounce unsweetened chocolate, melted and cooled
2 teaspoons instant espresso powder

frosting
3 ounces semisweet chocolate, chopped
1 stick butter, softened
2 cups powdered sugar
1 tsp vanilla
milk

Preheat the oven to 350 F and line the bottom of two 6″ round pans with parchment.

Sift together the cake flour, baking powder, and salt, and set aside.

Cream the butter with the sugar until light and fluffy. Add the eggs, yogurt and vanilla, and mix well. Add the milk 2 tbsp at a time, alternating with the flour mixture (mix until smooth after each addition).

Combine the chocolate and espresso powder and stir until smooth.

Divide the batter in half and add the chocolate mixture to one half. Spoon some of the vanilla batter into the bottom of each pan, then top with a few spoonfuls of mocha batter. Add more vanilla batter, then gently drag a spoon through to create a marble pattern.

Bake for about 25 minutes, or until a toothpick inserted in the center of each cake comes out clean. Cool in the pans for about 10 minutes, then run a knife around the edges and invert onto a wire rack to cool completely.

Once the layers are completely cool, make the frosting. Melt the chocolate in the top of a double boiler, then let cool slightly.

Beat the butter in the bowl of a stand mixer for about 1 minute. Add the chocolate, powdered sugar, and vanilla, and beat until creamy and smooth. If the frosting is too stiff, add milk 1/4 tsp at a time, until the frosting is spreadable.

Simplicity is underrated.

Fancy, complicated, multiple-component, dirty-the-mixer-and-every-bowl-in-the-kitchen desserts can be incredibly satisfying projects to take on, and they are certainly wonderful for impressing friends and family, but sometimes all I want is a nice simple cake without the sink full of dishes.

That’s where this recipe comes in. A sweet, uncomplicated little vanilla cake with fudgy chocolate frosting that only requires one bowl and one spoon. You don’t even need to break out the mixer for this, and you probably already have the ingredients on hand.

Recipe:
Cake:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1 1/4 cups flour
1/4 tsp salt
1 1/2 tsp baking powder
1/2 cup milk

Preheat the oven to 375 F and grease an 8″ cake pan.
Cream the butter and sugar together, then add the eggs one at a time.
Beat in the vanilla.
Sprinkle the flour over the butter mixture, then sprinkle the salt and baking powder over the flour.
Gently mix until combined.
Stir in the milk.
Pour the batter into the pan and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
While the cake is baking, wash the bowl so you can use it to make the frosting.

Frosting:
1/4 cup butter, softened
1 1/2 cups powdered sugar
3 tbsp cocoa powder
whole milk

Beat the butter, powdered sugar and cocoa powder together, then add milk about a half-teaspoon at a time until the frosting has a spreadable consistency.