Method

Preheat the oven to 350°F (180°C).  Line 2 12-cup muffin pans with paper baking cups. If you need to use two racks in your oven, adjust to divide the oven into thirds for even baking.

Combine the first 7 ingredients in a large bowl and beat for 3 to 4 minutes with an electric mixer until smooth.  Divide the mixture between the cups and bake for 15 minutes until well risen and golden brown.  Do not overbake. Remove from the oven and cool for 5 minutes.  Transfer to a wire rack to cool completely.

Put the white chocolate chips and coffee in a double boiler and heat until melted.  Remove from the heat and stir in the confectioners' sugar.  Spread the frosting over the cupcakes and sprinkle with the chocolate sprinkles.  Store in an airtight container for up to 4 days.

Makes 24

Reprinted with permission from © Quintet Publishing, 500 Chocolate Delights, published by Sellers Publishing click for book review

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