This past Friday (the 8th of November) was Cappuccino Day!  I had planned to make some coffee flavored cupcakes.  As I started gathering the ingredients, then it hit me…why limit myself to coffee flavored cupcakes?

I spent some time working as a barista at Starbucks.  One of my favorite drinks to prepare is a cappuccino.  Real cappuccinos are mostly foam…sweet, delicious, fluffy foam.  Ok, I have been accused of being a bit of a coffee snob, but I think that is a part of the barista training.  And a public service announcement: the drink that comes out of the machine at the gas station is not really cappuccino.  But I digress…

To appeal to a larger audience, I decided I wanted to make a cupcake that wasn’t coffee flavored.  I know some of my co-workers that I would be sharing these treats with were not fans of coffee, neither is my oldest son.  Then the idea was born!

Because a cappuccino is mostly deliciously foamy milk, I decided to bake one small cookie scoop of brownie mix in a foil cupcake wrapper then top with a fluffy white frosting.

I decided to try a new frosting.  I had never prepared a frosting that included egg whites or cooked sugars!  It was definitely a positive experiment.  No major injuries (always a plus!)

The frosting was this fluffy marshmallow-y dollup of amazingness.  I have already been asked to use the frosting on a chocolate sheet cake soon!

The final product was definitely a hit.  I am grateful to have such an amazing group of people around me that are patient and willing to be the guinea pigs for my culinary experimentation!

Recipe details:

Brownie: Tastefully Simple Truffle Fudge Brownie mix

Frosting: http://www.food.com/recipe/fluffy-white-frosting-55965