Makes 12
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For the icing:

For the topping:

  1. Preheat the oven to 170˚C/150˚C fan/gas mark 3 and line two standard 12-cup muffin tins with paper cases.
  2. Beat the sugar with the butter until light and creamy. Gradually beat in the eggs.
  3. Slowly beat in the flour and coffee until just combined.
  4. Spoon into the cases and bake for 15-17 minutes, rotating the trays after halfway through baking. Leave to cool completely on a wire rack.
  5. Beat the butter for the icing until pale, then gradually beat in the icing sugar until smooth.
  6. Beat in the coffee until combined. When the cakes are completely cool, swirl the icing generously on top of half of the cakes, then top with the remaining cakes.
  7. Whisk together the icing sugar and coffee for the topping, then spoon a bit over the top of each cake. Decorate with a chocolate-covered coffee bean.

Nutrition Facts

Per serving: 383kcals, 24.4g fat (15g saturated), 39.8g carbs, 30.5g sugars, 3g protein, 0g fibre, 0.181g sodium

CakesPicnicSweet thingsMuffinsSpecial OccasionsAfternoon teaBaking

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