few chocolate-coated coffee beans, to decorate (optional)
200g butter, softened
200g icing sugar
2 tsp instant espresso mixed with 1 tbsp water
50g plain chocolate, melted
Heat oven to 170C/150C fan/gas 3.
Line 18 holes in 2 bun tins with fairy
cake cases. Beat the sugar with the
butter until light and creamy. Beat in
the eggs, one by one, adding 1 tbsp
flour at the same time. Beat in the rest
of the flour along with the espresso.
Spoon into the cake cases and bake
for 17 mins, swapping the trays after
12 mins. Cool on a wire rack.
To make the icing, beat the butter until
pale, then gradually beat in the icing
sugar, followed by the espresso and
the melted chocolate. When the cakes
are completely cool, swirl the icing
generously on top and decorate with
coffee beans, if you like.