Espresso martini cupcakes
- 3 eggs
- 85g golden caster sugar
- 85g plain flour
- 30g cocoa powder, plus extra to dust
- 1tbsp espresso powder dissolved in 2tbsp milk, plus extra to serve
- 1tsp baking powder
- 60ml sunflower oil
- 50ml Kahlúa or Tia Maria coffee liqueur
- 15g caster sugar
- 120ml whipping cream
- 1tbsp icing sugar
- ½tsp vanilla essence
Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole tin with paper cases.
Whisk all the ingredients up to the sunflower oil together in a large bowl until smooth. Divide the mixture between the cases and bake for 14-15 minutes until risen. Cool on a wire rack.
To decorate, heat the Kahlúa or Tia Maria and caster sugar gently for 2-3 minutes until slightly thickened. Prick each cake with a fork and drizzle over a little of the syrup. Leave the remaining syrup to cool.
Whip the cream, icing sugar and vanilla to soft peaks. Spoon onto each cake, sprinkle with espresso powder and cocoa and drizzle with the remaining syrup.