Chocolate and Coffee Cupcakes

Ingredients Makes: 7 cupcakes

1 dessertspoon instant coffee granules
30ml warm water
60g butter
80g caster sugar
1 egg
1 dessertspoon cocoa powder
75g self-raising flour
40g ground almonds
60g dark chocolate (high cocoa solids)
90ml milk
Preparation method Prep: 20 mins | Cook: 25 mins
1. Preheat oven to 180 C and prepare cupcake cases on baking tray
2. Combine instant coffee and water and set aside
3. Mix together butter and sugar until light and fluffy. Add egg and mix until
combined
4. Sieve together flour and cocoa powder, add half to butter mixture. Add ground
almonds
5. Melt the chocolate and add to butter mixture
6. Add milk, remaining flour/cocoa and coffee to butter mixture. Mix well.
7. Divide into cupcake cases and bake in preheated over for approx. 20-25mins

Baileys Buttercream Icing
Ingredients Makes: 7 cupcakes
1 cup real butter
2 teaspoons real vanilla extract
3 cups icing sugar
4 tablespoons Baileys Irish Cream
milk, if needed for desirable consistency
Preparation method Prep: 5 mins | Cook: 5 mins
1. Cream together butter, icing sugar, vanilla and Bailey's.
Add milk if it is too thick.