Espresso Cupcakes

• 1 tbsp instant coffee
• 1/3 cup boiling water
• 9 tbsp butter, chopped, at room temperature
• 3/4 cup sugar
• 2 None medium eggs
• 1/3 cup self-raising flour, sifted
• None None chocolate covered espresso beans, to decorate
• None None Frosting
• 1/2 tsp instant coffee
• 2 tbsp milk, warmed
• 7 tbsp butter, chopped, at room temperature
• 2 1/2 cups powdered sugar

1. Preheat oven to 350u0b0F. Line a 12-hole muffin pan with paper liners.
2. In a small bowl, dissolve coffee in boiling water. Set aside to cool.
3. Meanwhile, in a bowl, using an electric mixer, beat butter and sugar together until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Lightly fold flour into creamed mixture alternately with coffee mixture, beginning and ending with flour. Divide mixture among paper liners until two-thirds full.
6. Bake 15-20 mins, until cooked when tested. Cool in pan 5 mins, then transfer to a wire rack to cool completely.
7. To make frosting, combine coffee and milk in a small bowl stir to dissolve. In a bowl, using an electric mixer, beat butter until pale. Add powdered sugar gradually, beating slowly. Add milk mixture. Beat until fluffy.
8. Spread frosting over cakes with a flat knife to create swirls and top with espresso beans to serve.

coffee, boiling water, butter, sugar, eggs, flour, chocolate covered espresso beans, frosting, coffee, milk, butter, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/24681 (may not work)