A few months back, a friend requested a baking friend and I to bake some cupcakes for a charity lunch she is having at work. It was to raise funds for the Victorian Bushfires that devastated thousands of land, killed hundreds of people, and left alot of Victorians homeless.

I didn’t want to be adventurous, so I stuck with chocolate cupcakes but added a little bit of a twist to spice up an otherwise monotonous day at the office – by adding a spoonfull of some strong espresso. The results? A rich, decadent cupcake with just the right amount of caffeine and sugar hit. Fantastic!

The recipe I used is from Sugar Bar’s Best Moist Chocolate Cupcakes… and can I just say that they really are the best, moist cupcakes I’ve ever tried. And believe me, I have been on a quest for the chocolate cupcake that will reign supreme over all other chocolate cupcakes – mwahahahahaha! Uhm, *ahem*…

The frosting I used is from the Hershey’s “Perfectly Chocolate” Chocolate Frosting. It is indeed perfectly chocolate, but I suppose added to the already rich cupcake was a little too much for me. However, my chocolate lover friends who taste tested these babies loved it, so I guess this was a real treat for the chocolate lovers during the charity lunch! 

All for a good cause, my dears.