Preheat oven to 180°C /160°C (fan forced). Line a 12 hole muffin pan with cases
Place cake mix, eggs, milk and soft butter or margarine in a mixing bowl. Using an electric mixer on low, combine ingredients for 30 seconds, increase speed to medium and mix for a further 3 minutes. Divide evenly the cake mix between the patty cases
Place tray in oven and bake for 20-25 minutes or until cakes spring back when lightly touched in the centre. Remove from the oven tray and allow to cool. Using a small serrated knife cut tops of each cupcake and set aside
Frosting
Ingredients
2 cups (300g) icing sugar, sifted
100g soft butter or margarine
1 tablespoon coffee dissolved in 1 teaspoon warm water
200ml thickened cream, whipped
cocoa to dust
Method
Place icing sugar, soft butter or margarine and dissolved coffee in a mixing bowl. Using an electric mixer on low speed, combine all ingredients, increase mixer to medium and beat for a further 2 minutes until fluffy and creamy
Using a piping bag and small star nozzle, pipe the coffee icing into the cupcake holes. Replace lids. Using a clean piping bag and small star nozzle, pipe the top of the lid with the cream.
