Espresso Cupcakes - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F. Line a 12-hole muffin pan with paper liners.
In a small bowl, dissolve coffee in boiling water. Set aside to cool.
Meanwhile, in a bowl, using an electric mixer, beat butter and sugar together until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Lightly fold flour into creamed mixture alternately with coffee mixture, beginning and ending with flour. Divide mixture among paper liners until two-thirds full.
Bake 15-20 mins, until cooked when tested. Cool in pan 5 mins, then transfer to a wire rack to cool completely.
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.
Spread frosting over cakes with a flat knife to create swirls and top with espresso beans to serve.