Mocha Espresso Cup Cakes

These are perfect cakes to indulge in when you are feeling low, as the goodness of espresso powder
gives all the freshness you want...

Ingredients Reqd:

2tbsp instant espresso coffee powder
6tbsp butter
85g caster sugar
1tsp honey
200 ml water
225g plain flour
2tbsp cocoa powder
1tsp baking powder
3tbsp milk
1 large egg, lightly beaten

Topping

225ml whipping cream
cocoa powder, sifted, for dusting

Method:

Put 20 paper baking cases in 2 muffin pans

Put the coffee powder, butter, sugar, honey, and water in a saucepan
and heat gently, stirring, until the sugar has dissolved. Bring to the
boil, then reduce the heat and simmer for 5 minutes. Pour into a
large heatproof bowl and cool.

When the mixture has cooled, sift in the flour and cocoa. Dissolve
baking powder in milk, then add to the mixture with the egg and beat
together until smooth. Spoon the mixture into the paper cases.

BAke the cupcakes in a pre heated oven, 180 deg cel, for
15 - 20 minutes or until well risen and firm to touch.
Transfer to a wire rack to cool.

For the topping, whisk the cream in a bowl until it holds shape.
Just before serving, spoon a heaped teaspoonful of cream on top
of each cake, then dust lightly with sifted cocoa.

Store the cupcakes in the refrigirator until ready to serve.