Toffee Nut Latte Cupcakes

• Coffee cupcakes
• 250 grams softened butter
• 2/3 cup brown sugar
• 1 whole egg
• 3 egg yolks
• 2 cups all purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 cup milk
• 1/2 cup strong brewed coffee
• orange zest
• Toffe Nut Cream
• 300 grams mascarpone
• 200 grams cream
• 1/4 cup Toffee Nut Latte syrup
• 3-4 tablespoons brown sugar

1. First preheat the oven to 175/350u0b0.
2. Cream together the butter and sugar with a mixer until light and fluffy. Add in the eggs and then the yolks, one at a time, beating in between each addition until well combined.
3. Combine the flour, cocoa powder, baking soda and baking powder in a bowl.
4. Add the dry ingredients to the wet ingredients by stirring constantly, preferably with an electric mixer. Start adding the milk and then the coffee and mix well until no lumps form in the dough. Lastly grate some orange zest in the mixture.
5. Pour into a muffin tray lined with paper liners and bake 15-20 minutes or until a toothpick inserted into the centre comes out clean.
6. For the frosting: Start whipping the cream with sugar for a few, and then add the mascarpone. Lastly add the Toffee Nut syrup. rn*The cream might not be too stiff, so would be a good idea to keep it in the refrigerator before piping it into the cupcakes.
7. After the cupcakes are cooled down, start piping the frosting cream. I like to decorate with coffee beans or sprinkles.

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Taken from food52.com/recipes/40692-toffee-nut-latte-cupcakes (may not work)