Espresso Cupcakes

• 9/16 cup butter softened
• 1 cup muscovado sugar
• 2 large eggs
• 1 cup self rising flour
• 1 tablespoon cocoa powdered
• 1 tablespoon instant coffee
• 4 3/4 tablespoons dark chocolate melted
• 2 tablespoons milk
• 1 cup Philadelphia Cream Cheese at room temperature
• 1/2 cup butter at room temperature
• 1 teaspoon vanilla extract
• 1 2/3 tablespoons instant coffee dissolved in the vanilla extract
• 2 1/16 cups powdered sugar sifted

1. Preheat the oven to 190C.
2. Place the cupcake liners in the cupcake pan.
3. Beat the butter and the sugar in the mixer bowl, add the eggs while continuously beating.
4. Combine the flour with the cocoa,coffee, and baking powder in a separate bowl, and add them to the butter/sugar mixture a little at a time.
5. Continue beating until the batter is smooth.
6. Add the melted chocolate and the milk.
7. Place the batter in the cupcake liners and bake for approximately 15 minutes or until a toothpick inserted in the center comes out clean.
8. Cool them completely and decorate with the frosting.
9. The cupcakes can be stored in the refrigerator for a few days.
10. To make the frosting:
11. Cream the butter with the mixer's flat beater attachment at medium speed.
12. Add the cream cheese, a little at a time. Scrape down the sides of the bowl occasionally so the ingredients can be combined well.
13. Add the vanilla extract and stir well.
14. Reduce the speed and gradually add the confectioners' sugar and the coffee.
15. Beat at medium-high speed for 4 to 5 minutes.
16. Use the frosting immediately on the cooled cupcakes and sprinkle with powdered cocoa.

butter, muscovado sugar, eggs, flour, cocoa powdered, coffee, chocolate, milk, philadelphia cream cheese, butter, vanilla, coffee, powdered sugar

Taken from www.yummly.com/recipe/Espresso-Cupcakes-530983 (may not work)