1. Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Lightly spray with cooking spray. Set aside.
2. In medium mixing bowl, whisk together cocoa and hot water. Stir until smooth. Mixture will be thick.  Add 1 tablespoon of chocolate sauce/ice cream topping.
3. Add sugar, oil, eggs, vanilla, stir blend, but do not over mix.
4. Add flour, baking soda and salt to sifter, sift over batter.  Gently blend flour into cake batter.
5. Add mini chocolates, stir to mix one or two strokes.
6. Using ice cream scoop, fill cupcake liner with batter, filling half full.
7. Bake in 350 degree oven for 18-20 minutes or until toothpick comes out clean after inserting into middle of cupcake.
8. Remove from oven, gently prick tops of cupcake with fork.  Brush *reserved espresso liquid over each cupcake using all the liquid.  Set aside to make frosting.

Frosting:  In large chilled mixing bowl with whisk attachment add heavy whipping cream, whip on medium speed until cream starts to thicken. Add confectioners’ sugar beat 1 minute. While mixer is beating on medium speed, slowly add remaining *reserved espresso liquid.  Whip cream mixture on high until medium stiff peaks are formed.

Decorating Cupcakes

Pipe cakes right before serving. Fill pastry bag fitted with tip # 1 M with whipped espresso/mocha frosting. Pipe a center dollop, then pipe around the dollop stacking cream to make a high tower.  Add chocolate covered coffee bean to top of each cupcake.

Store cupcakes in refrigerator up to 6 hours.  They are fragile and perishable so probably not a good cupcake to take for bake sales or packed lunches.

*If you want a frosting recipe for longer shelf life, make Chocolate Buttercream Frosting and add espresso liquid to the mix.