Coffee Cupcakes

• 1/2 cup butter, chopped, at room temperature
• 2/3 cup (not packed) light brown sugar
• 2 large eggs
• 2 1/2 cups self-rising flour, sifted
• 1/2 cup sour cream
• 1/2 cup strong black coffee, cooled
• None None Coffee Icing
• 1 1/2 cup powdered sugar, sifted
• 1 tbsp butter, softened
• 2 tbsp hot, strong black coffee
• 12 None pecans, to decorate

1. Preheat the oven to 350u0b0F. Line a 12-cup muffin pan with large paper cupcake cases.
2. In a large bowl, using an electric beater, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the flour alternately with sour cream and coffee, beginning and ending with flour. Spoon the mixture into the paper cases until 2/3 full.
3. Bake for 20-25 mins until risen golden and firm to the touch. Cool in the tray for 5 mins then transfer to a wire rack to cool completely.
4. To make the icing, combine the powdered sugar and butter in a small heatproof bowl. Stir in enough hot coffee to make a smooth paste. Place over a saucepan of simmering water and heat gently, stirring, for 2-3 mins until mixture is a spreadable consistency. Spread over cooled cakes. Top with pecans.

butter, light brown sugar, eggs, flour, sour cream, black coffee, coffee icing, powdered sugar, butter, black coffee, pecans

Taken from recipes-plus.com/api/v2.0/recipes/24234 (may not work)