Chocolate Mocha Cupcakes with Irish Cream Frosting

Chocolate Mocha Cupcakes with Irish Cream Frosting:

2 tbsp. instant coffee

1 cup hot water

1 1/2 cup all-purpose flour

3 tbsp. unsweetened cocoa powder

1/2 tsp. salt

1 tsp. baking soda

1 1/8 cup granulated sugar

3 tbsp. vegetable oil

1 egg

1 tsp. vanilla extract

1 tbsp. white vinegar

Irish Cream Frosting:

1 cup heavy cream

1/2 cup powdered sugar

2 1/2 tbsp. Baileys Irish Cream (or your favorite brand)

Preheat oven to 350 degrees F. Place cupcake liners in the 16 cavities of a cupcake pan.

Blend water and instant coffee until coffee dissolves. Allow to cool slightly.

Combine flour, cocoa powder, salt, and baking soda in a small bowl.

In a separate mixing bowl, beat sugar, oil, and egg until smooth. Slowly beat in coffee at low speed as it will get watery. Add vanilla and vinegar. Blend well. At low speed, add flour mixture. Beat until well blended. Batter will be watery. Pour and fill the paper cup lined cavities of the cupcake pan 3/4 full. Bake immediately for 14-16 minutes or until a toothpick comes out with a few crumbs attached. Allow to cool for a few minutes in pan. Remove and cool completely on cooling racks.

To make frosting: Beat whipped cream until it slightly thickens. Steadily beat in all of the powdered sugar. Add Irish cream. Beat until whipped cream is at firm peak stage. Frost cooled cupcakes.

Makes about 16 cupcakes.

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