Kahlua coffee cupcakes
6 tablespoons cocoa powder
3/4 cup sugar
3/4 cup + 2 tablespoon flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
4 tablespoon butter (1/2 stick), melted and cooled
1/2 cup milk, room temperature
1 large egg, room temperature and lightly beaten
1 1/2 teaspoon vanilla extract
1/2 cup boiling water

Preheat to 350˚F.

Combine cocoa powder, sugar, flour, baking powder, baking soda and salt. Whisk to combine. Add butter, milk, egg and vanilla. Mix at medium speed for 2 minutes. Add boiling water and beat to combine. (The batter will be quite thin.)

Divide the batter into each cupcake liners and bake for 18-20 minutes. Let cool completely.

For the Kahlua glaze:
1/4 cup water
3/4 cup sugar
1 tablespoon unsalted butter
2 tablespoon Kahlua

Mix all ingredients except Kahlua on stovetop in a small saucepan. Heat on low until sugar is dissolved. Remove from heat and then stir in Kahlua and set glaze aside.

When cupcakes are cool, poke holes in each and pour a teaspoon of the glaze on top of each cupcake. Then frost as desired.