What You'll Need:
For The Cupcakes
For The Filling
For The Frosting
What To Do:1. Preheat oven to 350F. Line cupcake pan with liners. In large bowl, combine cake mix, water, oil, Kahlua and egg whites. Fill tins 2/3 full. Bake as directed on box. Cool 15 minutes.
2. In small bowl, stir espresso granules and boiling water until mixed. Stir in corn syrup. Pierce top of cupcakes a few times with a fork. Brush top of cakes with espresso syrup. Cool completely, about 1 hour.
3. After cooled, in medium bowl, beat cream cheese and powdered sugar until mixed and smooth. Gradually beat in whipping cream, beating on high speed about 2 minutes until stiff peaks form. Spread or pipe frosting over top of cupcakes; sprinkle with cocoa (I put mine in a tea ball and use it as a sifter). Store in refrigerator.