#mochamadness

And the term “men are trash” is used so casually, but gosh. Y’all really brought it out of me, due to your nonchalant attitude towards ignorance regarding black women, definitely including some of our extreme feminists.

It’s like a lot of black men aren’t interested in liberating black women, to the point where it’s tiring to even try to put sense in your heads about said ignorance.

Moreover, it seems as though you’re interested in the participating in the oppression for your own ability to getting closer to whiteness (the racial division of power due to skin tone/ethnicity).

So quick to jump at the opportunity to dog us out.

It is displayed through your relationships, work, reblogs/posts, and how you all are consistently throwing us under the bus even though more than half of the women on your timelines won’t be at a BLM rally fighting or using their platforms to defend and promote women with darker skintones.

Instead of trying to understand a black feminist’s statements, you knit-pick points, point out pieces that you can use to advance your already established point, and don’t fully listen to the issues she tries to convey, even if she doesn’t vocalize it completely.

You just run her over and weak wack ass dudes hop on to bash her with you. You don’t even check them online nor some of your friends when it happens in person, but even with our “men are trash” memes and posts, we stan for y’all just to receive the minimum or straight bupkis.

That hurts so fucking much.

You don’t even know. 😓😔

Enjoy the deep flavors of mocha and espresso in these tasty cupcakes. Great for coffee lovers, these chocolatey, moist cupcakes are topped with a rich espresso buttercream that makes them taste great.

Ingredients: 1 3/4 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup brewed strong coffee, cooled. 1/2 cup buttermilk. 2 tablespoons instant espresso powder. For Espresso Buttercream:. 1 cup unsalted butter, softened. 2 cups confectioners' sugar. 2 tablespoons instant espresso powder dissolved in 2 tablespoons hot water. 1 teaspoon vanilla extract. Pinch of salt. Chocolate-covered espresso beans for garnish optional.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Mix the cocoa powder, baking powder, baking soda, and salt in a bowl with a whisk. Put away. Melt the butter and mix it with the sugar in a different bowl. Beat them together for about two to three minutes, until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the instant espresso powder with the brewed coffee in a small bowl until the powder is gone. Start by adding the dry ingredients, then the buttermilk, one after the other. The dry ingredients should come last. Don't mix any further than that. Last, fold in the coffee that has been infused with espresso until the batter is smooth. Fill each cupcake liner about two thirds of the way to the top with batter. It's done when a toothpick stuck in the middle of a cupcake comes out clean after 18 to 20 minutes of baking. First, let the cupcakes cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. To make the espresso buttercream: Melt the butter and beat it in a bowl until it is smooth and creamy. Mix the espresso powder, vanilla extract, confectioners' sugar, and a pinch of salt together. Mix the buttercream well and beat it until it is fluffy. Put the espresso buttercream on top of each cupcake after it is completely cool. You can pipe or spread it on. For an extra coffee kick, you can decorate with chocolate-covered espresso beans if you want to. Have fun with your tasty Mocha Cupcakes with Espresso Buttercream!

Prep Time: 20 minutes

Cook Time: 20 minutes

Indulge in the rich and creamy goodness of this homemade almond mocha. It's a healthier alternative to traditional mochas with the goodness of almond and cocoa.

Ingredients: 1 cup brewed coffee. 2 tablespoons unsweetened cocoa powder. 2 tablespoons almond butter. 1 tablespoon honey or maple syrup. 1/2 cup almond milk. 1/4 teaspoon vanilla extract. Pinch of salt. Whipped cream optional. Chocolate shavings optional.

Instructions: Make yourself a cup of your favorite coffee. Add the brewed coffee, cocoa powder, almond butter, honey or maple syrup, almond milk, vanilla extract, and a pinch of salt to a blender. Blend until smooth. Mix until it's creamy and smooth. Fill a coffee mug with the mix. For extra indulgence, you can top it with whipped cream and chocolate shavings if you want to. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 5 minutes

Enjoy the rich flavors of pancakes made with cappuccino and topped with a rich mocha syrup. Great for people who like coffee!

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 2 teaspoons instant espresso powder. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1/4 cup strong brewed coffee, cooled. 1 large egg. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. For Mocha Syrup:. 1/2 cup strong brewed coffee. 1/2 cup chocolate chips. 1/4 cup heavy cream. 2 tablespoons sugar.

Instructions: In a mixing bowl, whisk together flour, sugar, espresso powder, baking powder, baking soda, and salt. In a separate bowl, combine buttermilk, cooled brewed coffee, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Preheat a griddle or non-stick skillet over medium-high heat and lightly grease it with cooking spray or butter. Pour 1/4 cup portions of pancake batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat with the remaining batter. For the Mocha Syrup, in a small saucepan, combine brewed coffee, chocolate chips, heavy cream, and sugar. Heat over low heat, stirring constantly until the chocolate chips are completely melted, and the syrup is smooth. Serve the Cappuccino Pancakes drizzled with the Mocha Syrup. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the rich and decadent layers of this Double Chocolate Mocha Trifle Parfait. A delightful combination of chocolate cake, mocha mousse, and creamy pudding, topped with whipped cream and chocolate shavings.

Ingredients: 2 cups chocolate cake, crumbled. 1 cup chocolate pudding. 1 cup mocha mousse. 1/2 cup whipped cream. 1/4 cup chocolate shavings. 1/4 cup brewed strong coffee. 1/4 cup chocolate chips.

Instructions: In serving glasses, layer crumbled chocolate cake at the bottom. Drizzle brewed strong coffee over the cake layer. Add a layer of chocolate pudding on top of the cake. Next, create a layer of mocha mousse on the pudding. Repeat the layers until the glass is almost full. Top the parfait with a generous dollop of whipped cream. Sprinkle chocolate shavings and chocolate chips on the whipped cream. Repeat the process for each serving glass. Refrigerate for at least 2 hours before serving. Garnish with additional chocolate shavings before serving if desired.

Prep Time: 20 minutes

Cook Time: 0 minutes

Indulge in the rich and decadent flavors of a homemade mocha espresso. This delightful coffee drink combines the boldness of espresso with the velvety smoothness of dark chocolate and a touch of sweetness. Perfect for cozy mornings or as an afternoon pick-me-up.

Ingredients: 1 shot of espresso. 1 ounce of dark chocolate, finely chopped. 1 cup of milk. 2 tablespoons of cocoa powder. 2 tablespoons of sugar. Whipped cream for garnish. Chocolate shavings for garnish.

Instructions: Make a coffee shot and set it aside. Put the milk in a saucepan and heat it over medium-low heat until it's hot but not boiling. Mix the dark chocolate chips into the hot milk and stir them around with a whisk until the chocolate is smooth. Add the sugar and cocoa powder and mix them in. Keep whisking the mixture until it is hot and well mixed. Put the hot chocolate mix into a mug that will be used for serving. Add the shot of espresso to the mug with the hot chocolate mix and mix them together. On top, put whipped cream and chocolate shavings to look nice. Enjoy your tasty mocha espresso while it's still hot!

Prep Time: 5 minutes

Cook Time: 5 minutes