Coffee and Almond Muffins
- For the cupcakes
- ½ cup butter
- ¼ cup superfine caster sugar
- ¼ cup light brown sugar
- 2 large eggs
- 1 cup self-rising flour (heaped)
- 2 teaspoons instant Espresso powder (dissolved in 1 tbsp boiling water and cooled)
- ¾ cup chopped almonds
- For the buttercream
- ½ cup unsalted butter
- 2 tablespoons instant Espresso powder (blended with 2 tbsp hot milk, cooled)
- 2 ¼ cups powdered sugar
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 12 muffin tins.
Beat the butter and sugar in a mixing bowl until light and fluffy, then beat in the eggs, one at a time with a little of the flour, until smooth.
Stir in the cooled coffee, followed by the remaining flour and almonds and stir gently until blended.
Spoon into the tins and bake for 20-25 minutes, until well risen and springy to the touch. Place on a wire rack to cool completely.
For the buttercream: beat the butter until very soft, then beat in the coffee.
Sift in the icing sugar, beating well until smooth.
Spoon into a piping bag and pipe on top of each cake. Sprinkle with chocolate and place toasted almonds on top of each cake.