Mocha Cupcakes

1. 1

   Preheat the oven to 350u00b0F. Line a 12-cup muffin pan with paper liners. Mix coffee granules and 1/4 cup hot water in a small bowl until dissolved.

2. 2

   Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.

3. 3

   Sift cocoa powder and flour into a medium bowl. Fold 1/2 the flour mixture into the batter. Fold in the ground almonds and melted chocolate. Fold in the buttermilk, remaining flour mixture and coffee mixture. Divide among muffin cups.

4. 4

   Bake for 20 mins, or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.

5. 5

   For the buttercream, mix coffee granules and 2 tsp hot water in a small bowl until dissolved. Beat butter in a medium bowl with electric mixer until as pale as possible. Gradually beat in 1/2 the powdered sugar, then all the coffee mixture, then the remaining powdered sugar. Spoon into a piping bag fitted with a plain tip. Pipe buttercream onto cooled cupcakes. Decorate with coffee beans.

No additional tips available.