White Mocha Cupcakes (for two)

Preheat the oven to 350F and line 4 cups in a muffin pan with liners.

In a medium bowl, whisk together the melted butter, sugar, sour cream and egg white,whisking very well. Set aside.

In a small bowl, whisk together the instant espresso powder, flour, baking soda and salt. Combine this with the wet ingredients and whisk very well.

Divide the batter between the 4 cupcake liners and bake for 15-17 minutes, until a toothpick inserted in the center of one comes out with only a few moist crumbs clinging to it. The cupcakes will be flat, not domed like muffins.

Once cupcakes are completely cool, fold together the powdered sugar and melted white chocolate. Add 1/4 cup of the sour cream and stir, adding the extra tablespoon of sour cream if needed to get the consistency you want. Frost the cupcakes and serve. Dust with cocoa powder, if desired.