(12 cupcakes)


  • 250 ml cream
  • 45 ml caster sugar
  • cocoa for decoration

Follow instructions for basic cupcake batter. Stir in coffee. Divide mixture between paper cases and place in hot oven. Bake for 15 to 20 minutes, or until cupcakes are golden brown and a testing pen comes out clean. Remove and allow to cool before decorating. Whisk cream and sugar to the stiff peak stage. Spoon over cupcakes and sift cocoa over the top. Use a stencil to form pretty patterns on the cupcakes with the cocoa powder.