Mocha-Mocha Cupcakes

Some days you just gotta indulge!

I made these mocha-mocha cupcakes for the SouthShore Chamber of Commerce monthly business luncheon this week.

Don't attempt to travel from point A to point B with these babies in 90-degree heat, though. Sadly, the garnishes and frosting melted, even with the air conditioning cranked up high in my car.

Have yourself a cupcake!

Mocha-Mocha Cupcakes

Cupcakes

24 paper cupcake liners

one box chocolate cake mix

black coffee

Follow the instructions on the chocolate cake mix box, substituting coffee in place of water.

Frosting

4 ounces bittersweet chocolate, coarsely chopped

1/4 cup coffee-flavored liqueur

2 tablespoons instant espresso powder or coffee granules

1/2 cup unsalted butter, at room temperature

3 to 3 1/2 cups confectioners' sugar

1/4 cup milk

1 tablespoon vanilla

Melt chocolate with liqueur and espresso powder in a small metal bowl that fits snugly over a saucepan or the top of a double boiler. Remove from heat. Meanwhile, using electric beaters, beat butter alternately with 3 cups confectioners' sugar and milk until creamy. Beat in melted, room temperature chocolate, then vanilla. Frosting will firm upon cooling but for a thicker frosting, beat in remaining sugar.

I topped these cupcakes with molded chocolate candy swirls. For instructions on how to make them, visit www.wilton.com. I bought my candy mold several years ago from either Michael's or Jo-Ann Fabrics & Crafts. I'm not sure if they still sell it or not: