Mocha Cupcakes

Dissolve the espresso powder into the coffee. Preheat oven to 175°C. Line a muffin tray with muffin cups.

For the batter, combine together the flour, cocoa powder, baking powder, baking soda and salt. Cream together the butter and sugar. Add the egg and mix well. Pour the milk, coffee-espresso-mixture and vanilla into a measuring jug. Slowly add the dry ingredients, alternating with the milk-coffee-mixture, and mix until combined. Fill the muffin cups with batter.

Bake for 20.25 minutes in the preheated oven. Remove cupcakes from the oven and cool briefly in the form. Remove cupcakes from the form and cool fully.

For the buttercream, cream the soft butter. Dissolve the espresso powder in the vanilla extract and mix into the butter. Gradually add the powdered sugar, until the frosting has the desired consistency. Fill a piping bag with the butter cream, and pipe onto the cupcakes. When desired place a piece of dark chocolate on top as decoration.