Mocha Whoopie Cupcakes with Whipped Cream

Preheat oven to 350 degrees F. Line a 12-count cupcake pan with baking cup liners.

Combine espresso coffee powder, butter, sugar, honey, and water in a sauce pan on medium heat, stirring, until sugar has dissolved. Bring to a boil, then reduce heat and let simmer for 5 minutes. Pour into a heatproof bowl and let cool until ready to use.

Once the mixture has cooled, sift in the flour and cocoa powder. In a small bowl, dissolve the baking soda in the milk, then add it into the creamed mixture along with the egg and beat together until smooth. Spoon the batter into cupcake cups.

Bake the cupcakes in preheated oven for 20 minutes, or until well risen and firm to touch. Transfer to a wire rack and let cool.

While cupcakes cool, prepare the whipped cream topping. In a mixing bowl combine the heavy whipping cream, vanilla and sugar, mix well. Cover and chill the bowl and wire whisk in the refrigerator for at least 1 hour. Once chilled, beat the mixture until stiff peaks form.

Fill a pastry bag with the whipped cream topping and pipe onto cupcakes in large swirls. Sift with unsweetened cocoa dusting lightly. Eat immediately!