For a sweeter espresso syrup, stir in an additional tablespoon or two of corn syrup.
To easily sprinkle baking cocoa over cupcakes, place cocoa in a fine strainer and tap gently.
For more brandy flavor, substitute 1 tablespoon of the boiling water with brandy.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.