"90 Miles From Vegas" -- my son Jeremy Bilyeu, and his friends Andrew Misiolek and Jordan Buzzy -- played a most excellent show at the Blind Pig on Tuesday night. They were the last of 4 bands, and didn't get on stage 'til well after midnight; but the audience danced, cheered, and celebrated ... it was a rare moment when all was right with life and with the universe!

As I've already posted, I made a pre-show dinner of subs and pasta salad; now I owe the band a congratulatory treat. Jordan had requested my chocolate cupcakes, but it was too warm and humid on Tuesday -- 85 and rainy -- and the frosting would have simply melted. But today I baked a batch for their post-gig party, because the band really and truly earned it.

Having engaged in the sin of gluttony at the Pie Lovers Unite! party on Saturday, I have to admit that I am now about to indulge in the sin of pride. I like to think that I have several specialties, among them chocolate cupcakes ... but not just any ol' chocolate cupcakes: Special Mocha Cupcakes. The recipe admittedly seems as ordinary as its title -- cocoa powder, coffee, eggs, flour; but the cupcakes are greater than the sum of their parts. And if you use top-quality ingredients rather than generic brands, they will absolutely shine.

Two years ago, I entered this recipe into Taste of Home magazine's "Cupcake Challenge," with little expectation but high hopes. TOH admirably tests the recipes selected for their contests, rather than merely perusing the prose as many others do; so when its editors declare a winner one might not agree with the choice, but one can at least acknowledge that it was a fair competition.

So when I received a phone call one day from the magazine telling me that my simple cupcakes had won the contest, I was thrilled! $500 and an article written about me ... feed my wallet and my ego simultaneously! It only got better a short while later when I received an email from a public relations firm representing the magazine: "Congratulations on being the grand prize winner for the April/May issue of Taste of Home! You are now one of our 'celebrities' and with your fame comes some extra fun. As you may have seen in the last issue, we now offer the grand prize winner to go on The CBS Early Show in New York City with Taste of Home editor-in-chief to talk about and demonstrate their recipe for this national morning show!" You can imagine the squeals and screams of delight when it sank in that I was being offered not only 3 minutes of fame, but -- even more importantly -- a paid trip to my hometown!

Jeremy and I had a tremendous time in New York two years ago! So subsequently, these chocolate cupcakes have had a special place in our hearts as we remember how much fun we had and how everyone from The Early Show and Taste of Home made us feel welcome and loved. And so I shared the joy with Jeremy, Jordan and Andrew by baking them celebratory cupcakes. And I share the happiness with you, as well, hoping that you will make these treats for birthdays, graduations, baby or bridal showers, or simply "just because" ....

Special Mocha Cupcakes

Cupcakes: 1-1/2 cups all-purpose flour 1 cup sugar 1/3 cup baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1/2 cup cold brewed coffee 1/2 cup vegetable oil 3 teaspoons cider vinegar 3 teaspoons vanilla extract

Frosting: 3 tablespoons milk chocolate chips 3 tablespoons semisweet chocolate chips 1/3 cup butter, softened 2 cups confectioners' sugar 1 to 2 tablespoons brewed coffee 1/2 cup chocolate sprinkles, optional

In a small mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a small bowl, whisk the eggs, coffee, oil, vinegar and vanilla. Add to dry ingredients; mix well.

Fill paper-lined muffin cups three-quarters full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

For the frosting: In a small, microwave-safe mixing bowl, melt chips and stir until smooth. Add butter and beat until blended. Gradually beat in confectioners' sugar and coffee. Pipe or spread frosting onto cupcakes. Top with sprinkles; gently press down to help the sprinkles set into place.

Makes 1 dozen cupcakes.

Mary Bilyeu has won or placed in more than 50 cooking contests, and writes about her adventures as she tries to win prizes, feeds hungry teenagers and other loved ones, and generally just has fun in the kitchen. The phrase "You Should Always Be Happy" (written in Hebrew on the stone pictured next to the blog's title) comes from Deuteronomy 16:15, and is a wish for all her readers as they cook along with her ... may you always be happy here!