2 tablespoons coffee granules, dissolved in 2 teaspoons boiling water
2 large eggs
1 teaspoon vodka
1 teaspoon coffee liqueur
110g unsalted butter, softened
225g icing sugar
1 1/2 teaspoons vodka
1 1/2 teaspoons coffee liqueur
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Method Prep:10min › Cook:20min › Extra time:20min › Ready in:50min
Preheat oven to 170 C / Gas 3 and line a muffin tin with 12 cupcake cases.
Sift flour, cocoa, caster sugar and baking powder into a bowl. Add margarine, dissolved coffee and eggs and beat well until light and fluffy. Spoon into cases and bake for around 20 minutes.
Remove from oven and allow to cool for a few minutes in the tin before transferring to a wire cooling rack.
Mix 1 teaspoon vodka and 1 teaspoon coffee liqueur and, using a pastry brush, brush over the cupcakes so that it soaks in. The amount should just be enough to give each cake 2 'doses'.
To make the buttercream, add the softened butter and a table spoon of the icing sugar in a bowl and beat. Gradually add all the icing sugar. Add 1 1/2 teaspoons of each vodka and coffee liqueur and continue to beat until fully incorporated. Pipe onto cakes, as required.