Espresso cupcakes with cream cheese frosting

• 75g butter
• 2 1/2 cups plain flour
• 2 tsp baking powder
• 1 1/2 cups light brown sugar
• 1 egg, beaten
• 7 tbsp strong black coffee
• 3 tbsp buttermilk

For the cream cheese frosting

• 30 g butter, softened
• 80 g cream cheese, softened
• 2 tablespoons coffee concentrate
• 1 1/4 cups icing sugar

1. Preheat oven to 180 C. Line a 12-hole muffin tin with paper cases.
2. Melt butter. Sift the flour and baking powder into a large bowl. Stir in the sugar.
3. Stir the egg and melted butter together and then stir in the coffee and buttermilk. Gently stir into the dry ingredients until just combined.Spoon the mixture equally into the paper cases.
4. Bake in the oven for about 25 minutes until risen and springy to the touch. Cool.

Cream cheese frosting

Beat butter, cream cheese and coffee concentrate in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar until frosting is spreadable.

Makes 12