Chocolate & Coffee.
A classic combo.
So much yum.
Remember those lavender cupcakes with vanilla bean buttercream? I had a small amount of buttercream leftover, probably about half a cup, that I had put in the fridge for future use. I’m not sure how long you’re allowed to keep leftover buttercream in the fridge, but it probably lasts for a while… I mean, its basically only butter, sugar, and flavouring.
To convert the vanilla buttercream to espresso flavoured: I brought the small amount of buttercream to room temperature, added about half a tsp of instant decaf espresso powder mixed with a few drops of water, then blended it all back up into a glorious fluffy espresso flavoured buttercream.
Need I say that it was delicious paired with a moist chocolate cupcake. I personally really liked the proportion of icing to cake with these cupcakes – not too much, but just enough to have some icing in every bite. Serious perfection.
I’m bringing these over to Angie’s two-week celebration of the Fiesta Friday Anniversary event – hoping the guests will enjoy these cupcakes as much as I have!