Easy coffee cupcakes recipe
 A little brown sugar and ground nuts help to keep these coffee cupcakes really moist – not to mention the generous dollop of fluffy coffee icing on top! 75g/2¾oz golden caster sugar 75g/2¾oz soft light brown sugar 175g/6oz plain flour50g/1¾oz ground almonds or hazelnuts 1 tbsp cocoa powder, plus extra for dusting1 tsp baking powder 125g/4½oz melted unsalted butter 2 large free-range eggs2 tbsp instant coffee granules, dissolved in 2 tbsp boiling watercoffee beans, for decorating 75g/2¾oz golden caster sugar 75g/2¾oz soft light brown sugar 175g/6oz plain flour 50g/1¾oz ground almonds or hazelnuts 1 tbsp cocoa powder, plus extra for dusting 1 tsp baking powder 125g/4½oz melted unsalted butter 2 large free-range eggs 2 tbsp instant coffee granules, dissolved in 2 tbsp boiling water coffee beans, for decorating 250g/9oz unsalted butter, softened400g/14oz icing sugar1 tbsp instant coffee granules, dissolved with 2 tbsp boiling water1 tsp vanilla extract2 tbsp milk 250g/9oz unsalted butter, softened 400g/14oz icing sugar 1 tbsp instant coffee granules, dissolved with 2 tbsp boiling water 1 tsp vanilla extract 2 tbsp milk Method To make the cupcakes, preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Place the sugars, flour, ground nuts, cocoa, baking powder, melted butter and eggs in a large bowl. Pour the coffee into the bowl too. Beat with an electric whisk until smooth. Divide the mixture between the paper cases and bake for 16–18 minutes until risen and springy to the touch. Leave to cool for a few minutes then transfer to wire racks to cool completely.To make the icing, put the butter in a large bowl then sift in the icing sugar. Mix the coffee, vanilla and milk in a small bowl or jug and pour into the butter mixture. Beat for a few minutes with an electric whisk until pale and fluffy. Swirl or pipe some icing on top of each cupcake, then decorate with a few coffee beans and a dusting of cocoa powder. To make the cupcakes, preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. To make the cupcakes, preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Place the sugars, flour, ground nuts, cocoa, baking powder, melted butter and eggs in a large bowl. Pour the coffee into the bowl too. Beat with an electric whisk until smooth. Place the sugars, flour, ground nuts, cocoa, baking powder, melted butter and eggs in a large bowl. Pour the coffee into the bowl too. Beat with an electric whisk until smooth. Divide the mixture between the paper cases and bake for 16–18 minutes until risen and springy to the touch. Leave to cool for a few minutes then transfer to wire racks to cool completely. Divide the mixture between the paper cases and bake for 16–18 minutes until risen and springy to the touch. Leave to cool for a few minutes then transfer to wire racks to cool completely. To make the icing, put the butter in a large bowl then sift in the icing sugar. Mix the coffee, vanilla and milk in a small bowl or jug and pour into the butter mixture. Beat for a few minutes with an electric whisk until pale and fluffy. To make the icing, put the butter in a large bowl then sift in the icing sugar. Mix the coffee, vanilla and milk in a small bowl or jug and pour into the butter mixture. Beat for a few minutes with an electric whisk until pale and fluffy. Swirl or pipe some icing on top of each cupcake, then decorate with a few coffee beans and a dusting of cocoa powder. Swirl or pipe some icing on top of each cupcake, then decorate with a few coffee beans and a dusting of cocoa powder.