Truthfully, I didn’t want to leave. Obligations, prior commitments, endless mental nagging, the perpetual tally of to do and left undone unraveling in my mind. Work, bake, write, post, promote. Doubt self, doubt self, consider killing my blog, keep it anyways, move on. I am sure I had something to do but I couldn’t remember, I couldn’t tear myself away.
We’d seen the sun set and rise together. Innocent drinks slid into a heated make out in the Caddy – a deserted parking lot – 4 am – Virginia. In the blink of an eye, we were back at my place, intertwined, deep breathing, a little giddy. He stretched comfortably across my bed, carelessly, confidently naked. And why not? That body… 6 am – D.C.
He ran his hands across my bare back as I yammered on in the throaty morning voice that is sometimes sexy. Cheek on chest, still tangled. Sunlight threaded my blinds, morning had come too fast. I wasn’t ready for the day, stuck in the …ahem…activities… of last night.
Then it hit me like a truck. Aw heck – I had cupcakes to make, a maxi dress to sport, a vineyard to tour, and a best friend’s birthday to attend. I had to go.
As he and I drove out of the city, we held hands. I closed my eyes at reds and asked him to wake me when it was green. We hadn’t slept at all.
He’d recover. I think he mentioned a nap. I’m sure he did but I was unable take my eyes off his perfectly formed jawline long enough to properly hear him.
“Mmmmhmmm,” I answered sleepily. I couldn’t stay in one lane.
I kept cool and collected until he left my car with a kiss and a coy smile – he’s cute – but as soon as I was clear of him, the panic set in.
I had one hour – 9:15am. No sleep ’til cupcakes.
I peeled out of the parking lot and sped home. I burst into my parent’s house, ripping ingredients off shelves, throwing pans on the counter.
Chocolate, sure, frosting, okay, buttermilk… yes I have that. Piping bags, piping bags, piping bags….
My mom, bundled in her best robe, shuffled in to see what all the ruckus was.
“So, how was last night? Is he cute? What did you guys do? That was certainly a late night,” she yawned.
“1/2 cup of sugar, sure that looks like 2 teaspoons vanilla, damn, where’ve I put the baking soda? WHAT ARE YOU GOING ON ABOUT, MOTHER?”
Somehow, I managed. I threw together some presentable cupcakes, ate one for breakfast, grabbed a shower, and inserted myself into a maxi-dress – whatever the hell a maxi-dress is. I had 15 minutes to get there – 10:15am.
To my relief, the caravan of ladies hadn’t left. I was in time, feeling like hell, covered in chocolate, but glad to see and be with my best friend on her birthday.
As the girls sipped Rosé and chatted merrily – I wondered if my No Sleep Cupcakes would pass muster with the group. Sure they were moist, deeply chocolatey, frosted with my favorite buttercream. Yes – I even managed sprinkles and a cute box. But I guess I was already feeling self-conscious because I hadn’t redone my makeup from the previous night, I forgot deodorant, my maxi-dress was actually a weird pantsuit, and I worried I’d fall asleep mid-festivities.
Fortunately, I was able to stay awake long enough to see smiling faces smeared with frosting and to receive a special thanks from the birthday girl. The cupcakes had done the trick and no one had noticed me dozing between grape vines with my sunglasses keeping my secret. I could finally, truly rest.
On the ride home I fell asleep on my friend’s shoulder, exhausted to my core. I only roused once to yell “COMEY” as the girls discussed Hillary Clinton, and then I fell right back to sleep.
It was one of those hard sleeps, the kind that hurts a little when you wake up. But boy was it good sleep, filled with dreams of reddish hair, daybreak kisses, velvety frosting, and beds made out of chocolate cupcakes.
Ingredientsssssss! Mix together dry stuff, put butter and sugar in a bowl, ya know, the norm.
Cream butter and sugar until fluffy. Add eggs one at a time.
Mix in vanilla.
Combine coffee and buttermilk. Add 1/3 of the dry ingredients to the butter/sugar mix.
Add 1/2 of the liquid.
Add remaining flour in two more additions, alternating with one more addition of buttermilk.
Line muffin tins with cupcake papers and fill 2/3 of the way.
Place in a 375° F oven and bake for 15-20 minutes until a toothpick comes out clean and the cupcakes spring back to the touch.
While cupcakes cool, make frosting.
FROSTING!!! 1. Cream together butter and confectioners sugar. 2. Add vanilla. 3. Add melted chocolate. 4. Add milk and mix until smooth. 5. Admire.
FROST any way you please!
So maybe you’ve got the world’s worst case of bed-head? Maybe you’re asleep in the middle of a party? Who cares! You’ve just hooked up with a handsome guy, made cupcakes, and celebrated your best friend’s birthday! Not to mention you’re a little drunk! Oh wait… that’s me. Make, eat, enjoy – that’s you!
And that’s them! Look at this magical day with my great friends! Sheesh, I’m short.
No Sleep 'Til (Chocolate) Cupcakes
Ingredients:
1 stick of butter at room temperature
1 1/2 cups of granulated sugar
2 eggs at room temperature
2 teaspoons of vanilla
1 1/2 cups of all purpose flour
1/2 cup of unsweetened cocoa powder
1 tsp of baking soda
1/4 tsp of salt
1/2 cup of buttermilk
1/2 cup of freshly brewed coffee
Frosting:
1 stick of butter, softened
2 cups of powdered sugar, sifted
1 teaspoon of vanilla extract
8 oz melted dark chocolate, cooled
2 – 3 tablespoons milk
Directions:
To make the cupcakes, preheat your oven to 375° F.
Line muffin tins with cupcake papers. This will make about 20 cupcakes.
In the bowl of a stand mixer, beat the butter and sugar until pale and fluffy. Add the eggs one at a time. Add the vanilla.
In a measuring jug, whisk together the buttermilk and the coffee.
In separate bowl, whisk together the flour, cocoa, baking soda, and salt.
Add 1/3 of the flour mixture to the creamed sugar-butter. Follow with 1/2 of the wet stuff. Add the second 1/3 of the dry, the final 1/2 of wet and finish with the final 1/3 of dry ingredients.
Mix until just combined; don’t over work it.
Fill the cupcake papers 2/3 of the way up and place in the preheated oven to bake for 15 – 20 minutes.
The cupcakes are done when they spring back to the touch and a toothpick comes out clean when inserted.
Let the cupcakes cool for 5 minutes in the pans, then transfer to a wire rack to cool completely.
While the cupcakes are cooling, make the frosting.
Melt the chocolate in the microwave or over a double boiler. Cool completely.
In the bowl of an electric mixer, fitted with a paddle attachment, cream the butter and the powdered sugar until smooth and fluffy. Add the vanilla. Add the chocolate slowly. Once the chocolate is incorporated, add the milk. The frosting will go from fluffy, to creamy, to smooth. You can add as much or as little milk as you’d like for the consistency you desire.
Frost cupcakes, sprinkle, eat, nap.
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Just made these cupcakes for mother’s day and they were a huge hit!!! Thanks for the great recipe Kait!