125g butter, chopped and at room temperature
2/3 cup brown sugar
2 cups self-raising flour, sifted
1/2 cup sour cream
1/2 cup strong black coffee, cooled
1 cup soft icing mixture, sifted
2-3 tablespoons hot strong black coffee
12 pecans to decorate
For Coffee Cupcakes:
Preheat oven to moderate 180°C.
Line a 12 hole muffin pan with paper patty cases.
In a large bowl, using an electric mixer, beat butter and brown sugar together until light and creamy.
Add eggs one at a time, beating well after each addition. Fold in flour, alternately with sour cream and coffee, beginning and ending with flour.
Spoon mixture into paper cases until 2/3 full.
Bake for 20-25 minutes, until cooked when tested with a skewer.
Cool in pan for 5 minutes and transfer to a wire rack to cool completely prior to icing.
Combine Soft icing mixture and butter in a small heatproof bowl. Stir in enough coffee to make a smooth paste.
Place over a saucepan of simmering water and heat gently, stirring for 203 minutes until mixture is a spreadable consistency.
Spread over cooled cakes.
Top with pecans.