Hot Cocoa Cupcakes

Preheat oven to 350 degrees F. Line twenty-four standard muffin cups.

In a medium bowl, stir together flour, 1/2 cup cocoa powder, coffee, baking soda, baking powder, and salt; set aside.

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating on medium speed until combined. Beat for 2 minutes more, scraping side of bowl occasionally. Add eggs, liqueur and vanilla. Alternately add flour mixture and chocolate milk, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spoon batter into the prepared cups.

Bake for about 18 Minutes or until tops spring back when lightly touched. Cool in pans for 5 minutes. Remove from pans; cool completely.

Beat egg whites until foamy. Gradually beat in sugar; beat until mixture is smooth and glossy. Beat in corn syrup, a little at a time. Continue beating until frosting holds stiff peaks when beater is raised. Fold in coffee.

Increase oven temperature to 450 degrees F. Pipe or spread marshmallow frosting onto tops of cupcakes. Place frosted cupcakes on a large baking sheet. Bake 5 Minutes or until frosting is lightly browned. Alternately, use a cook's torch to brown the marshmallow frosting.