Chocolate-covered espresso bean cupcakes

Oven temp = 350

Chocolate-covered espresso bean cupcakes:
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/3 cups sugar
1 1/2 tsp baking soda
1/2 tsp salt
1 cup cold coffee
1/3 cup milk
1 Tbs Tia Maria (or Kaluha)
1 Tbs Godiva chocolate caramel liquor
1/2 cup vegetable oil
1 Tbs + 1 tsp apple cider vinegar
1 tsp instant espresso powder

In a large mixing bowl, combine flour, cocoa powder, sugar, baking soda and salt. Mix in coffee, milk, oil, vinegar, liquors, and espresso powder until everything is well combined. Pour into 22-24 cupcake papers and bake at 350 deg for about 25 minutes. Top cooled cupcakes with cream cheese frosting and decorate with chocolate-covered espresso beans.