Ingredients (Makes 12):
75g unsalted butter, room temperature
150g light soft brown sugar
85g plain flour
85g self-raising flour
1 tbsp instant expresson powder
For the topping:
300ml whipping cream
25g icing sugar
12g chocolate covered expresso beans (optional)
chocolate powder (for dusting)
Preheat the oven to 180 deg cel. Line a 12-hole muffin tray with muffin cases.
In a large mixing bowl, cream the butter and sugar toegther until pale and creamy. Add the eggs one at a time, mixing well.
Sift the plain and self-raising flour together into a bowl, Mix the expresson powder and milk together in a seprate bowl. Fold in one third of the flouy mixture and mix well. Add half of the coffee mixture and mix well. Fold in another third of the flour mixture and mix well. Add the remaining coffee mixture and finally the last third of the flour mixture, mixing well between each addition.
Spoon the mixture into the cases until two thirds full. Bake for 20-25min until golden brown and springy to the touch. Transfer to wire rack to cool.
For the topping, whisk the cream and icing sugar together to soft peaks. Spoon the cream into a piping bag and pipe swirls over the cupcakes. Decorate with chocolate powder and a chocolate covered expresson bean or walnut as desired.
*Source: Cute Cupcakes. 50 easy and indulgent recipes.