Coffee Cupcakes



125g butter, chopped and at room temperature

2/3 cup brown sugar

2 eggs

2 cups self-raising flour, sifted

1/2 cup sour cream

1/2 cup strong black coffee, cooled

Coffee Icing:

1 cup soft icing mixture, sifted

10g butter

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.

Coffee 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.