This is the first batch of cupcakes that I made for theRemedi sample sale on Friday. I thought the cute little leopard cases and hot pink sprinkles gave it a more "fashionable" look.

I made a chocolate mocha cake and used a chocolate frosting laced with a chocolate liquor to give it a little more depth. The cakes went over very well with customers.

Mocha Cupcakes

Ingredients

2 1/4 cups self rising flour

2 tbs cocoa powder

1/2 cup 115g unsalted butter at room temperature

1 1/2 cups packed light brown sugar

2 eggs

1 tsp vanilla

1 1/2 tsp baking soda

1/4 tsp salt

1/2 cup sour cream

3/4 cup espresso (I used regular coffee since it's all I had)

1 tbs instant espresso powder (I didn't have this so I used a coffee extract)

Chocolate Frosting

Ingredients

120g unsalted butter at room temperature

250g icing sugar, sifted

100g cocoa powder

8 tbs milk

2 tsp chocolate liquor (or to taste)

1. Preheat oven to 325 F/165 C. Line muffin tin with liners. Whisk together the cake flour and cocoa.

2. With an electric mixer on medium speed, cream the butter until smooth and light. Add the brown sugar and the eggs, beat until fluffy. Add the vanilla and baking soda and salt. Beat to combine thoroughly.

3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of sour cream, and beating until just combined after each.

4. Mix together brewed espresso and espresso powder, add to batter and beat until smooth.

5. Fill each cup about three quarters full. Bake, rotating tins halfway through until a cake tester comes out clean about 22 minutes. Cool completely before icing.

6. To make the frosting cream the butter and icing sugar together for 2 minutes, add the cocoa powder and mix by hand, add the milk and chocolate liquor and then mix on medium high speed for a few minutes until combined and fluffy.