Chocolate Espresso Cupcakes

Ingredients for the cupcakes:
2 large eggs
1 cup hot water plus 2 teaspoons of instant coffee stirred in
3 T vegetable oil
1 T pure vanilla extract
1 1/2 cups sugar
1 1/2 cups all purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 cup sour cream

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Ingredients for the whipped cream frosting:
1 pint heavy cream
2 T unsweetened Dutch process cocoa powder
3 T confectioners sugar

Garnish: 18 dark chocolate covered espresso beans

Preparing the cupcakes:
Preheat oven to 350 degrees F.

In a large mixing bowl combine eggs, coffee, oil and vanilla with a whisk. Then add sugar. Sift together flour, cocoa, baking powder and baking soda. Gradually add in dry ingredients to wet mixture then stir in sour cream.

Line two standard muffin tins with cupcake liners. Divide batter evenly amongst liners then bake in oven until a cake tester comes out clean - about 20 minutes. Remove from oven and set on racks to cool.

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Preparing the whipped cream frosting:
Whip cream with a whisk until it forms soft peaks. Sift in confectioners sugar and cocoa powder then gently whisk together to combine until firm peaks form - the color will be a grainy cocoa color as the cocoa doesn't dissolve straight away.

When cupcakes are cool, drop a dollop of cocoa whipped cream on top of each cupcake. Garnish each with a dark chocolate covered espresso bean.

Makes 18 cupcakes