1 teaspoon instant coffee, dissolved in 1 teaspoon hot water
100g 70% cacao dark chocolate, cut into chunks
For the frosting
350g icing sugar, sifted
50g cocoa powder
1 tablespoon milk
24 white chocolate buttons
12 cherries cut in halves
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:20min › Ready in:40min
Preheat the oven to 180 C / Gas 4. Line a 12-hole tin with cupcake paper cases.
Tip the flour, sugar, butter and cocoa powder into a food processor and whiz on a slow speed for one minute, until you achieve a sandy consistency.
Gradually pour in half of the milk and beat.
Whisk the remaining milk together with the egg, vanilla extract and coffee. Pour into the batter and beat for a couple of minutes until smooth, scraping down the side of the bowl to catch any unmixed ingredients as you go.
Fold through the chocolate chunks with a spoon.
Divide the mixture between the 12 paper cases, filling each one up two-thirds full.
Bake until the sponge bounces back when gently pressed with a finger, about 20 minutes. Leave to cool on a wire rack while you make the frosting.
For the frosting: Tip the butter, icing sugar and cocoa powder into a food processor and beat until well combined. Add the milk and then beat again for a couple of minutes until light and fluffy.
When the sponges have cooled completely, carefully spoon the frosting into a piping bag and use it to decorate the tops in a spiral pattern.
Place a Malteser in the centre (for the nose), 2 white buttons (for the ears) above and 1/2 a cherry (for the mouth) below.
If you don't have a piping bag one can be made with greaseproof paper or alternatively, just use a palette knife to spread about 2 tablespoons of frosting onto each cupcake.