Espresso cupcakes

MAKES 12 Preheat oven to moderate, 180°C. Line a 12-hole, 1/3-cup muffin pan with paper patty cases.

In a small bowl, dissolve coffee in boiling water. Set aside to cool.

Meanwhile, in a bowl, using an electric mixer, beat butter and sugar together until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Lightly fold flour into creamed mixture alternately with coffee mixture, beginning and ending with flour. Divide mixture among cases until 2/3 full.

Bake for 15-20 minutes, until cooked when tested. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

FROSTING: In a jug, combine coffee and milk. Stir to dissolve. In a bowl, using an electric mixer, beat butter until pale. Add icing sugar gradually, beating slowly. Add milk mixture. Beat until fluffy.

Spread over cakes with a flat knife to create swirls and top with coffee beans to serve. Store in an airtight container.

TOP TIP To make chocolate coffee beans, melt 50g chocolate. Place 1/3 cup coffee beans in a sieve and drizzle chocolate over. Allow to set.