Espresso Cupcakes

Directions

1. 1
   Preheat oven to 350°F. Line a 12-hole muffin pan with paper liners.
2. 2
   In a small bowl, dissolve coffee in boiling water. Set aside to cool.
3. 3
   Meanwhile, in a bowl, using an electric mixer, beat butter and sugar together until light and fluffy.
4. 4
   Add eggs, one at a time, beating well after each addition.
5. 5
   Lightly fold flour into creamed mixture alternately with coffee mixture, beginning and ending with flour. Divide mixture among paper liners until two-thirds full.
6. 6
   Bake 15-20 mins, until cooked when tested. Cool in pan 5 mins, then transfer to a wire rack to cool completely.
7. 7
   To make frosting, combine coffee and milk in a small bowl stir to dissolve. In a bowl, using an electric mixer, beat butter until pale. Add powdered sugar gradually, beating slowly. Add milk mixture. Beat until fluffy.
8. 8
   Spread frosting over cakes with a flat knife to create swirls and top with espresso beans to serve.