2 Tblsp. instant coffee
1 cup warm water
1/2 cup (1 stick) butter, at room temp.
2 cups sugar
6 ozs. unsweetened chocolate, melted
1 Tblsp. vanilla
2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
Preheat oven to 350 degrees. Line standard muffin pan with baking cups. Combine instant coffee and water, mix and set aside.
In large bowl, cream butter and sugar with mixer until light and fluffy. Add eggs, one at a time, mix well. Add melted chocolate, vanilla and coffee mixture; mix well. Combine flour, baking soda, and salt. Slowly add to butter mixture; mix well. Spoon into baking cups. Bake 18-20 minutes or until center of cupcake springs back when touched. Cool completely before decorating.
2 Tblsp. milk
"When you look at a cupcake, you've got to smile."