These were a hit when I brought them to the office for a coworkers birthday. Although I am not a coffee drinker, I do enjoy the layer of flavor that the instant coffee can provide to chocolate desserts.
Chocolate Cupcakes with Whipped Mocha Topping
1 2/3 Cups flour
1 1/4 Cup sugar
1/2 C cocoa powder
1 teaspoon baking soda
1 Cup sour cream or plain yogurt
1/2 Cup oil
2 teaspoons vanilla extract
1/2 Cup club soda
Sift together the dry ingredients. Combine the wet ingredients in a large bowl and whisk together. Add the dry to the wet and mix well. Fill your cupcake papers about 3/4 full Bake for 18 minutes in a 350 degree oven. All to cool for 15 minutes or so before transferring to a wire rack to cool completely before adding topping.
1 pint cream
1 teaspoon instant coffee or espresso powder
3 Tablespoons powdered sugar
2 Tablespoons cocoa powder
Whip cream until stiff peaks form. Beat in remaining ingredients until combined. Dollop onto cupcakes.