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This post is going to be a little different than my usual posts... because its about cupcakes. I realize that cupcakes are not really something that you can decorate your house with, however, I think that comfort is a big part of making a new place a home. And cupcakes are definitely comforting. Plus, who doesn't love an apartment that smells like somethings baking???

So, without further ado... I give you, Nannie Cakes: A deliciously moist chocolate cupcake, but i rich and fluffy chocolate swiss buttercream frosting.

** Apologies for the picture quality, I had to quickly take pictures with my horrible cell phone camera before they were gobbled up**

for the cupcakes...

you'll need:

2 1/4 cups granulated sugar

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon of fine salt

1 cup strong brewed coffee

1 cup vegetable oil

8 ounces of sour cream

1 tablespoon vanilla extract

3 large eggs

to make:

Preheat the oven to 350

Line three 12-cup muffin tins with cupcake liners

In a large bowl (or your stand mixer bowl) combine the sugar, flour, cocoa powder, baking powder and salt.

Mix together.

add wet ingredients: coffee, oil, sour cream, vanilla, and eggs.

Beat with an electric mixer or your stand mixer until smooth. This cupcake batter may seem a bit runner than other recipes you've tried, but i promise, if you follow the directions, it will bake perfectly!

Pour an even amount of the batter into each cupcake liner (they should reach about two-thirds full).

Bake for about 16 to 18 minutes. Test a couple with a toothpick and make sure it comes out clean.

Let cool in the tins for 10 minutes.

Remove from tins and let cool completely on a wire rack.

for the frosting...

disclaimer: Swiss Buttercream frosting is not for the faint of heart!! it takes time, patience, and a little bit of skill to pull it off. But trust me when I say that its totally worth it! Its smooth and delicious like all buttercreams, but because of its meringue base, its fluffier and less overpowering. If your frosting breaks, DONT PANIC! Its fixable!! In fact, the batch I made for the cupcakes pictured above, looked like a goopy cottage cheese at one point!

The reason your frosting broke is probably because of one of two reasons: you over whipped, or added the ingredients too fast. This blog post is a wonderful resource for fixing those uh-ohs: http://www.jasonandshawnda.com/foodiebride/archives/7640/ 

That being said...

you'll need:

3/4 cup of granulated sugar

2 teaspoons of fresh lemon juice

pinch of fine salt

4 large egg whites

3 sticks of unsalted butter, each cut into fourths

6 ounces of melted chocolate (i used Ghirardeli)

to make:

Bring a few inches of water to a boil in a saucepan that can hold a heatproof bowl (i used my metal kitchen aid stand mixer's bowl) above the water.

Melt the 6oz of chocolate. (You can do this in the microwave, or with a double boiler, your choice). Let it cool to room temperature while you are continuing the next steps.

Add the sugar, lemon juice, salt and egg whites to the mixing bowl and whisk together by hand. Set the bowl above the boiling water and continue to hand whisk until the mixture is warm and the sugar dissolves completely. Transfer to the stand mixer (or a hand mixer) with a whisk attachment and beat at a medium high speed until cool and the whites hold stiff peaks, about 10 minutes.

Toss in a couple chunks of butter at a time, but make sure they're fully incorporated before you add more. Continue on until all the butter is added, mixing at a medium-high speed. Whisk until the mixture forms a smooth spreadable consistency.

Fold in the now room temperature melted chocolate.

Put the frosting into a pastry bag, and go to town on the cooled cupcakes! Or, just use an angled spatula or knife!

The garnish...

which is entirely optional, but I think is just too cute to resist!

you'll need:

yellow colored white chocolate chips (you can find these at your local craft store)

health bar bits

to make:

Melt the chocolate chips and put in either; a pastry bag with a small tip, or a ziplock with a tiny bit of the corner cut off. 

Lay a sheet of wax paper on a cookie sheet, or any flat surface.

Using the pastry bag as a pencil, squirt out the chocolate in the shape of a giraffe (it doesn't have to be perfect, mine clearly are not)

Move cookie sheet into the fridge, or allow to sit out until cooled and solidified

Peel off the wax paper and place on top of frosted cupcake

Sprinkle with heath bar bits... And EAT!

Enjoy!