It’s been a rough month for substitute teaching. From President’s Day to college visits to snow days, I haven’t worked for a month. It’s been great in some ways – snow days are great for spending extra time with the guys (I was the monopoly queen!), the pups are one step closer to being housebroke, and I’ve been working on some new projects.
Today my lack of work lead to cupcakes with chocolate frosting. Full disclosure, the cupcakes were a box mix. Since I’ve been home, I’ve been doing lots of baking from scratch. It’s been really fulfilling to create tasty treats without a box. However, I have six boxes of mix that I bought for my formerly busy working life. I decided to use one today and to make chocolate frosting to even it out.
Buttercreams are easy to whip up and hold up really well. I started with a stick of salted and a stick of unsalted butter. I didn’t take the time to let them come to room temp, so I put them on the stove top while the oven warmed up.
Sifted powder sugar and unsweetened cocoa were added to the butter. Coffee extract seemed like a no brainer to enhance the chocolate flavor!
Anyway, I also put in a little vanilla extract and whipped it all up. It was a little thick, so a few tablespoons of milk were added to lighten it up.