Happy Indepence Day, Thank you Veterans

I hope everyone had a great 4th! We went to the mountains (Boone, NC) to hang with some of M's friends this weekend. We grilled out and feasted on hamburgers, hotdogs, potato salad, coleslaw, plenty of potato chips and I made peach cobbler! We also made these cute cupcakes for the crew!

I hope you are all enjoying your weekend and celebrating safely.

I wanted to dedicate this post to all veterans who have served for our country and put their lives on the line so that we back home can safely celebrate holidays like Independence Day. Thank you for everything that you sacrifice for us. We would not be free if it weren't for you. :)

Chocolate Buttermilk Cupcakes with Chocolate Buttercream Frosting

Simply, delicious. I used the cocoa I bought in the Dominican Republic and also dressed these up a bit with some coconut on top of the frosting.

Chocolate Buttercream Frosting (from BakingBites.com)

1/2 cup butter, room temperature
1/2 cup unsweetened cocoa powder
2-3 cups powdered sugar(I used 2)
1/4 cup milk
1 tsp vanilla extract

Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. Add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. Add additional milk, if necessary, to thin the frosting if it gets too thick.

Chocolate Buttermilk Cupcakes (from MarthaStewart.com)
Makes 12

• 3/4 cup all-purpose flour (spooned and leveled)
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsweetened cocoa powder, preferably Dutch-process
• 3 tablespoons unsalted butter, melted
• 6 tablespoons buttermilk
• 1 large egg
• 1 large egg white

1. Preheat oven to 350 degrees. Line standard 12-cup muffin tin (or two 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
2. With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
3. Scoop (or spoon) batter into prepared tin(s). Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
4. Use an offset spatula or butter knife to spread icing over tops. Decorate as desired.

Enjoy!