Double Chocolate Cupcakes with Swirly Mocha Icing

ingredients

For the Cupcakes:
24 large paper cupcake liners
1 chocolate cake mix (515 g. package)
1 instant chocolate pudding mix (113 g. package)
4 eggs
3/4 cup water
1/2 cup vegetable oil
1 cup mini chocolate chips

For the Icing:
4 oz. bittersweet chocolate, coarsely chopped
1/4 cup coffee-flavoured liqueur
2 Tbsp. instant espresso powder or coffee granules
1/2 cup unsalted butter, at room temperature
3 to 3-1/2 cups icing sugar
1/4 cup milk
1 Tbsp. vanilla
Chocolate covered coffee beans

method

Preheat oven according to cake package.

Line muffin pans with cupcake liners. In a large bowl, combine cake mix, pudding mix, eggs, water and oil. Beat according to package directions. Stir in chocolate chops. Spoon batter into cupcake liners. Bake according to package. Cool completely before preparing icing.

For icing, melt chocolate with liqueur and espresso powder in a small metal bowl that fits snugly over a saucepan with hot water or the top of a double boiler. Remove from heat. Meanwhile, using electric beaters, beat butter alternatively with 3 cups icing sugar and milk until creamy. Beat in melted chocolate, then vanilla. Icing will firm upon cooling but for a thicker icing, beat in remaining icing sugar.

Frost cooled cupcakes in billowy swirls. Top with a chocolate covered coffee bean or chop coarsely and sprinkle over cupcakes.

From the LCBO's Food & Drink - Winter 2008

Makes 24 cupcakes.