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1
Heat the oven to 350* and line a muffin tray with about 8 cupcake liners.
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2
Whisk together the butter and sugar with an electric mixer until pale and fluffy. Add the eggs one at a time whisking extremely well after each addition. Sift in the flour and baking powder and whisk until just combined then finally mix in the Kahlua, vodka and coffee extract.
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3
Divide the batter between the cupcake cases, filling them 2/3rds full. Bake for 20-25 minutes until a skewer inserted into the centre comes out clean. Turn the cupcakes out onto a wire rack and leave to cool completely.
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4
To make the syrup, dissolve the sugar in the hot coffee then stir in the Kahlua and vodka. Brush each of the cupcakes with a little of the syrup.
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5
To make the icing, whisk together the flour, milk and Kahlua/Tia Maria in a small pan until smooth. Place over a medium-low heat and whisk constantly until the mixture has thickened into a very thick paste; scrape it into a small bowl, cover with clingfilm directly on the surface and refrigerate until completely cold.
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6
Whisk together the butter and sugar for several minutes until extremely light and fluffy and the sugar has dissolved. Whisk in the chilled paste a little at a time, whisking well after each addition, until it is all incorporated. Don't be tempted to add any extra liquid to the icing or it may split.
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7
Transfer the icing into a piping bag fitted with a large open star nozzle and pipe dollops or swirls onto the top of each cupcake, garnish with coffee beans (preferably chocolate covered ones if you can find them).
