Line muffin pan with cupcake liners
Preheat oven to 350 degrees
Brew a cup of your favourite coffee
Whisk together hot coffee and cocoa powder until smooth, set aside to cool
In another bowl, sift together flour, salt, baking soda, cinnamon and cloves
In a stand mixer beat the egg, egg yolk and sugar on medium speed until pale yellow in colour
Add the sour cream and mix until combined
Add and mix the vegetable oil
Add all of the flour mixture and mix until combined
Add the cocoa mixture and mix until smooth
It should look like this!
Fill the cupcake liners 2/3 full and bake for 12-15 minutes or until a toothpick inserted into the centre of a cupcake comes out clean
To fill the cups with batter, fill an icing/decorating bag with the batter and go for it - less messy and more control!
Allow cupcakes to cool in the pan for a few minutes before transferring to wire rack
Once cupcakes have cooled completely, cream the butter in a stand mixer, then add 3 cups of icing sugar gradually. Add salt, nutmeg, and vanilla and blend before adding the final cup of icing sugar
Add the eggnog 1/2 tablespoon at a time while mixing on medium speed until desired consistency is reached
Fill icing/decorating bag with icing - putting the bag in a cup makes filling it easier!
Start at the centre of the cupcake and ice in a circular motion towards the outside of the cupcake to achieve a rose effect