Mocha Cupcakes

• 1 tbsp instant coffee granules
• 8 tbsp (1 stick) butter, softened
• 3/4 cup powdered sugar
• 2 None eggs
• 1 tbsp unsweetened cocoa powder
• 1 cup self-rising flour
• 2/3 cup ground almonds
• 4 oz semi-sweet chocolate, melted
• 3/4 cup buttermilk
• None None Coffee beans, to decorate
• None None FOR THE COFFEE BUTTERCREAM
• 1 tbsp instant coffee granules
• 12 tbsp (1 1/2 sticks) unsalted butter, softened
• 3 cups powdered sugar, sifted

1. Preheat the oven to 350u0b0F. Line a 12-cup muffin pan with paper liners. Mix coffee granules and 1/4 cup hot water in a small bowl until dissolved.
2. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Sift cocoa powder and flour into a medium bowl. Fold 1/2 the flour mixture into the batter. Fold in the ground almonds and melted chocolate. Fold in the buttermilk, remaining flour mixture and coffee mixture. Divide among muffin cups.
4. Bake for 20 mins, or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5. For the buttercream, mix coffee granules and 2 tsp hot water in a small bowl until dissolved. Beat butter in a medium bowl with electric mixer until as pale as possible. Gradually beat in 1/2 the powdered sugar, then all the coffee mixture, then the remaining powdered sugar. Spoon into a piping bag fitted with a plain tip. Pipe buttercream onto cooled cupcakes. Decorate with coffee beans.

coffee granules, butter, powdered sugar, eggs, cocoa, flour, ground almonds, semisweet chocolate, buttermilk, coffee beans, coffee, coffee granules, unsalted butter, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/27065 (may not work)