Pastor has always felt strongly that small groups are hugely important even in a small church but especially as the congregation has grown so large. It began as a group of 14 people meeting in the home of a family. 25 years ago our family began attending while meeting in a local high school. Several building projects later we now have a sanctuary filled to overflowing and three services on Sunday and an attendance over 1000 people.And then there is our small group. Though the name has changed from Growth Group to Cell Group to Community Group, the focus has never changed. A place to build deep friendships, share joys and heartaches, trials and difficulties, laugh together and love and pray for each other. A very safe place to be.
Our group of about 16 men and woman has had the same core group for many years. It is a joy when new people join us and sad as others move on. A most beloved couple lead our group last. In their 80’s at the time and overflowing with a love for Jesus, for each other and for people, this was a couple you were just drawn to. Full of wisdom and kindness, I loved to be in their presence. They now reside across the country but are continually thought of and remembered in our hearts. My husband was asked to lead our group five years ago and meeting each week with this precious group has been a huge blessing!
Though the desserts are certainly not the most important part of our time together, they sure are fun!
Chocolate Coffee Cupcakes with Whipped Cream Frosting
Cupcakes
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup light brown sugar
3 tablespoons instant cappuccino powder {you can use espresso or even decaffeinated coffee powder} – I used instant coffee that I ground to make into a powder
1/2 cup {1 stick} unsalted butter, melted and cooled
2 eggs, slightly beaten
1 cup sour cream
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup light brown sugar
3 tablespoons instant cappuccino powder {you can use espresso or even decaffeinated coffee powder} – I used instant coffee that I ground to make into a powder
1/2 cup {1 stick} unsalted butter, melted and cooled
2 eggs, slightly beaten
1 cup sour cream
Chocolate Whipped Cream Frosting
1 cup heavy whipping cream, chilled
3 tablespoons sugar
1 tablespoon unsweetened cocoa powder, plus more for dusting
1 tablespoon instant cappuccino powder {you can use espresso or even decaffeinated coffee powder} – once again I used instant coffee that I ground to make into a powder
1 cup heavy whipping cream, chilled
3 tablespoons sugar
1 tablespoon unsweetened cocoa powder, plus more for dusting
1 tablespoon instant cappuccino powder {you can use espresso or even decaffeinated coffee powder} – once again I used instant coffee that I ground to make into a powder
1. Preheat oven to 350°.
2. In a large bowl, mix all of the dry ingredients together and set aside.
3. In another bowl, mix butter, eggs, and sour cream together. Pour into dry ingredients, rapidly mixing with a wooden spoon until batter is smooth.
4. Spoon batter into cupcake papers, filling cups about 2/3 full. Cook for 15-20 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.
5. To make the frosting: put cream, sugar, cocoa, and coffee powder in a large bowl. Stir, cover, and let sit in the refrigerator for about an hour, until chocolate and coffee have dissolved. Remove from refrigerator and beat with an electric beater until stiff.
6. Frost cooled cupcakes just before serving. Dust with cocoa powder.
yields 16 regular cupcakes, 8 jumbo cupcakes or 40 mini-cupcakes.
2. In a large bowl, mix all of the dry ingredients together and set aside.
3. In another bowl, mix butter, eggs, and sour cream together. Pour into dry ingredients, rapidly mixing with a wooden spoon until batter is smooth.
4. Spoon batter into cupcake papers, filling cups about 2/3 full. Cook for 15-20 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.
5. To make the frosting: put cream, sugar, cocoa, and coffee powder in a large bowl. Stir, cover, and let sit in the refrigerator for about an hour, until chocolate and coffee have dissolved. Remove from refrigerator and beat with an electric beater until stiff.
6. Frost cooled cupcakes just before serving. Dust with cocoa powder.
yields 16 regular cupcakes, 8 jumbo cupcakes or 40 mini-cupcakes.
Beautiful cupcakes ♥ and great pitcures
I agree small groups are vital.
Chocolate cake, what could be better?
ooh yummy cupcakes. Nice to hear how much you get from your church group.
Mrs.H,
Oh…. SO glad that you had a wonderful
Bible Study!! Those Chocolate Coffee Cupcakes,
look delectable!!!! 😉 Thank you for sharing
the recipe… I am always blessed by visiting you dear friend!!!!!
Love & Hugs~ Jen