Today is my husband’s birthday, so I made him these chocolate espresso cupcakes to take to work with him. I also made him a batch of apple cider cupcakes – and some apple cider gingersnap cookies, too. Except I didn’t bake the cookies yet. I know. I must be crazy. But, the frosting was leftover from Ellie’s dinosaur birthday cake. I had made so much extra that I just froze it for the week so I could use it again.

I might have to do this every year because two birthdays in two weeks is a lot of work. I’ll have to start coming up with different variations of cupcakes or cakes with the same frosting. It’s genius, right?

These cupcakes are like a grown up version of a chocolate cupcake. They’re laced with Kahlua and instant espresso coffee – a gourmet coffee cocktail in cake form. They’re the perfect blend of childhood nostalgia and grownup taste.

I topped with them with traditional chocolate jimmies and kept the decorating to a minimum – no need to go all crazy when the cupcakes are already delicious. To decorate them, I piped frosting on the top in a circle pattern – I didn’t even use a tip, just a bag with the corner cut off – and then I dipped them in a bowl filled with those sprinkles. I absolutely love the simplicity of it.

Now, I just have to whip up something amazing for dinner tonight, and I’ll be the best birthday non-party thrower ever. I already have something special in mind, but we’ll see if I get the chance to execute it properly.

Looking for more dairy free cupcakes? Try these:

• Vanilla Cupcakes
• Mexican Chocolate Cupcakes
• Spiced Apple Cider Cupcakes
• Dairy Free Raspberry Cupcakes
• Coconut Cupcakes

Print