This Sunday required a special batch of cupcakes for the super awesome dad I happen to love and live with. For the batter, I used traditional chocolate cake batter, substituting coffee for the required amount of water. Half the cupcakes had chocolate espresso frosting (chocolate frosting mixed with about 3 tablespoons of espresso – ZING!) and topped with fresh coffee beans. The other half had cream cheese frosting, a favorite in the house, sprinkled with espresso grounds. The results were delicious.
