Michael is done with school. For now. He wrapped up his MBA at University of Chicago this past week. He finally gets his life back, and I finally get my husband back!

Recipe after the jump!
Everyday Chocolate Cake
(Via http://www.smittenkitchen.com/, adapted from At Home with Magnolia Bakery)
1/2 cup (1 stick or 4 ounces) unsalted butter, softened
1 cup (6 7/8 ounces) firmly packed light brown sugar
1/2 cup (4 ounces) granulated sugar
1 large egg, at room temperature
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups (6 3/4 ounces) all-purpose flour
3/4 cup (2 5/8 ounces) Dutch cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

1. Preheat the oven to 325°F. Butter and lightly flour a 9×5×3-inch loaf pan, or spray it with a butter-flour spray. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
2. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the buttermilk and vanilla. Don’t worry if the batter looks a little uneven.
3. Sift the flour, cocoa, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are well blended.
4. Pour the batter into the prepared loaf pan (or muffin tins!). Bake for 60 to 70 minutes (or about 30 minutes for cupcakes!), or until a cake tester inserted into the center of the loaf comes out clean. Cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan.

Chocolate Cream Cheese Frosting
(from www.cupcakeproject.com)
1 8-oz package cream cheese at room temperature
1/4 C butter (1/2 stick) at room temperature
4 C sifted powdered sugar (You can decrease this amount if you don’t care about it being as stiff for piping)
1/2 C cocoa powder

1. Mix cream cheese and butter until smooth and creamy.
2. Mix in powdered sugar, one cup at a time.
3. Mix in cocoa powder.

Assembly:
Bake cupcakes in lined muffin tins.
Pipe cream cheese on top of cooled cupcakes.
Top with mini Reece’s cups (I used dark chocolate).
Pipe a dot of frosting and top with two (attached) pieces of Hershey’s bar.
Pipe a line of frosting for the tassel of the mortarboard.