Devil's Food Cupcakes with Espresso Meringue
Chef Way Karen Hatfield of Hatfield's in Los Angeles usually prepares mini versions of this recipe for her petit four plate, topping the rich, chocolaty cupcakes with a fluffy swirl of espresso meringue and some cocoa-nib dust.
Easy Way Instead of making bite-size cupcake snacks, bake full-size cupcakes in standard muffin pans. Sprinkle the frosted cupcakes with a bit of cocoa powder mixed with instant espresso.
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