Mocha Cupcakes

I have developed a serious appreciation for cupcakes and can't help but wish that I had a job title like, "Senior Executive Cupcake Decorator and Taster." Mmhmm that would be pretty sweet, no pun intended. I would be in the professional cupcake world! And what a place it would be...

Butter cream frosting taste-tests, classes on "how to dress your cupcake," and "the proper way to fill a cupcake tray," our stock and inventory would consist of blue, pink, and yellow sprinkles, edible silver and gold, icing sugar by the truck load, and chocolate.

So in the mean time, before the cupcake artisans come knocking at my door, I will ready my skills.

Leah and I always get inspired by the cupcake "boutique" at the market down town. They have so many flavors and the set up is, as Leah would put it, "so dang cute." But after you realize that these adorable creations are about 4 dollars each, homemade cupcakes become verrry appealing.

The boutique's mocha cupcakes inspired Leah to create this recipe from a simple box mix. I decided on a butter cream icing because...well, who doesn't like butter cream icing!?

Case and point:

Enjoy being a cupcake artist!

Directions:

Cupcakes:
1 box chocolate cake mix
Cold prepared coffee

Mocha Butter Cream Icing:

1/4 cup butter
1/8 cup cocoa powder
1/2cup milk
1 1/2 cups powdered sugar (sifted)
1 1/2 tsp. instant coffee

Directions:

1. Prepare cupcakes according to directions on box, but substitue the water for coffee.

2. For the icing: Heat butter, cocoa, and milk and bring to a boil.

3. Add instant coffee and stir until combined.

4. Add powdered sugar and beat until nice and smooth. Let sit to cool.

5. When cupcakes are done, allow them to cool before you ice them. (This is very important, especially with a runnier icing like this one.)

5. To ice: Dip cupcake into the icing until the top is coated. Remove from icing while twirling the cupcake. (This allows excess icing to drip off). Set on a tray and sprinkle regular sugar on top, if desired.