Ingredients

Directions

  1. Preheat a fan forced oven to 180°C.
  2. Place the butter, sugar and vanilla into a bowl and cream with an electric hand mixer until light and creamy.
  3. Add the eggs, one at a time, whipping well after each addition.
  4. Fold through the flour and cocoa and milk and coffee alternatively until combined and consistent.
  5. spoon the batter into 12 heat proof tea cups and bake for 20 minutes or until a skewer can be removed clean. Allow to cool completely.
  6. Pour the cream into a bowl and beat with an electric handmixer until soft peaks form. Add the sifted icing sugar and beat until stiff peaks form. Evenly top over cupcakes and then top with chocolate.