espresso martini cupcakes

The smooth, dark flavours of a modern classic recreated in sponge with creamy vanilla frosting

makes 12, ready in 45 mins

for the cake
3 eggs
85g golden caster sugar
85g plain flour
30g cocoa powder, plus extra to dust
1tbsp espresso powder dissolved in 2tbsp milk, plus extra to serve
1tsp baking powder
60ml sunflower oil

to decorate
50ml Kahlua or Tia Maria coffee liqueur
15g caster sugar
120ml whipping cream
1tbsp icing sugar
½ tsp vanilla essence

Preheat the oven to 180C/ 160C Fan/Gas 4.

Line a 12-hole tin-with paper cases.

Whisk all the cake ingredients together in a large bowl until smooth. Divide the mixture between the cases and bake for 14-15 mins until risen. Cool on a wire rack.

To decorate, heat the Kahlua or Tia Maria and caster sugar gently for 2-3 mins until slightly thickened. Prick each cake with a fork and drizzle over a little syrup. Leave the remaining syrup to cool.

Whip the cream, icing sugar and vanilla to soft peaks. Spoon onto each cake, sprinkle with espresso powder and drizzle with the remaining syrup.