Espresso Cupcakes with Chocolate Frosting

So today, I have two friends who have their end of the year parties. I decided to bake them something special. One of them has been there for me when I wanted to start a new project for Circle K - Baking for Soldiers, and the other was my biggest supporter through my whole baking experience. This was my way of thanking them. I know one of them loves coffee - therefore the espresso part, but who doesn't love chocolate right?

Cupcake part!
Ingredients:
3/4 cup canola oil
3/4 cup packed brown sugar
3 large eggs
1 cup + 2 tablespoons self-rising cake flour
1 tablespoon + 2 teaspoons of cocoa powder
1 tablespoon + 2 teaspoons of espresso coffee powder
3 ounces bittersweet chocolate, melted
3 tablespoons milk
Preheat the oven to 400 degrees.

Mix the oil and sugar together until somewhat creamy. Then add eggs and pulse using your electric mixer. Add the flour, cocoa, and coffee powder and mix until smooth. Finally add the chocolate and milk.
I used two tablespoons for each cupcake, but I would suggest using a little less.
Cook for 15-20 minutes, or until the toothpick comes out clean.
Let cool in the pan.

Finished cupcake!

Frosting:
Can of Duncan Hines Chocolate whipped frosting
Some milk or heavy whipping cream

Mix together until pipeable.

To put everything together

Cut the tops off because they make a great tasting and its easier to pipe on flat surfaces.
Pipe using whatever tip you want to.
Then use the tops (if you want) and crumble them for the something extra on top.

You can eat the extra tops, or give them to the people who don't get all the cupcakes

recipe inspired/comes from here
<3 Nina