Mocha Cupcakes with Espresso Frosting

Preparation method

1. Start by preheating the oven to 160°C and by greasing your muffin trays.
2. Mix the instant coffee in with hot water until dissolved; set aside to cool to room temperature.
3. Using a mixing bowl, whisk together the flour, cocoa powder with the baking powder, baking soda and the salt.
4. In another mixing bowl, beat together the butter and sugar until it has turned light and fluffy, this should take around 5 minutes. When light and fluffy add in an egg and mix until it has combined.
5. In a smaller bowl, mix together the milk, brewed coffee and the vanilla, thoroughly mix.
6. Alternating, slowly pour the dry flour and coffee formula into the butter mixture, making sure that the ingredients have been thoroughly mixed before adding more. When mixed together, pour the batter into the prepared muffin pan.
7. Place the pan into the preheated oven to bake for around 20 minutes, using your Dexam Cake Tester to check that the centre of the pan has cooked all the way through. When the cupcakes have cooked all the way through, remove from the oven and leave to cool on a cooling rack.
8. In a small mixing bowl, mix together the espresso powder with the vanilla until it has all blended together before placing to the side.
9. Using your whisk, whisk the butter with force until it has turned fluffy, adding more sugar slowly bit by bit until it has all blended.
10. When all the sugar has blended, keep beating before adding the espresso and vanilla mixture and mixing until it has all blended.
11. Use either an icing bag, scraper or spatula, decorate and ice your now cooled cupcakes with your espresso icing.