Method: (Makes 12)
Mix all the ingredients under cake to form a smooth batter, for 1-2 minutes.
Line a standard 12 hole muffin tray tin with muffins cases.
Divide the mixture between the muffin cases.
Bake in a preheated oven 180°C (360°F, Gas Mark 4) for 20-22 minutes until firm to the touch.
Allow to cool completely before decorating.
Sift the icing sugar and cocoa into a bowl and add the butter,
Beat until smooth and creamy for about 4-5 minutes with an electric whisk or machine, then add the Kahlua and mix well. Do not over beat or the mixture may become runny.
Pipe the icing over the cupcakes and decorate with either coffee beans or chocolate curls.
I thought I would send you an email to say thank you so much for creating these wonderful cake mixes, my family & I are hooked! We're going to try them all. Good value for money ! For my son's birthday, I bought a 500g packet of Toffee Cake mix and made 36 cupcakes, I had a little toffee mix left over so I mixed it with some icing sugar and made a great toffee icing and finally decorated them with all sorts of toppings - they turned out a treat! The kids loved them and the adults did too. Big thanks to you all.
Nicoletta Lombardo
This is a perfect recipe for those of you (like me) who love a good chocolate & coffee combo. These have a rich & decadent chocolate & coffee flavour - enhanced with Kahlua. I love the coffee beans on the top which add a terrific texture to the softness of the cake and whilst I know you can decorate with the beans or chocolate curls, I do tend to use both as a special treat!