Patsy Kensit's cappuccino cupcakes recipe

Preheat the oven to 180C/Fan 160/Gas 4.

Beat the butter with the sugar either by hand or in an electric mixer, until really pale and fluffy. Add the eggs one at a time, beating well between each addition. Don’t worry if the mixture curdles it will all come together once you have added the flour. Add the coffee and then gently stir in the flour, baking powder and cocoa powder.

Line a muffin tray with paper cake cases and spoon the mixture into the cases about ¾ full. Bake them in the oven for 20-25 minutes until firm to the touch. Leave to cool on a wire rack.

To make the frosting, beat the butter and icing sugar either by hand or in an electric mixer until really light and fluffy. Beat in the vanilla extract. Either spoon or pipe the mixture onto the cupcakes and finish with finely grated chocolate.