Coffee Fudge Cupcakes

I baked 12 cupcakes. This is the last one...ummmmmmm so good!.

Ingredients:Makes 12 - 20 cup cakes

2 tbsp instant expresso coffee powder
6 tbsp butter
100gr sugar (white)
1 tbsp honey
250ml water
225gr all purpose flour
2 tbsp unseweetened cocoa
1 tsp baking soda
3 tbsp milk
1 large egg, lightly beaten

Topping (extra): 225 ml whipping cream
unsweetened cocoa for dusting.

- Put the coffee powder, butter, sugar, honey and water in a pan and heat gently, stirring, until the sugar has dissolved. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Pour into a large heatproof bowl and let cool.

- When the mixture has cooled, sift in the flour, and cocoa. Dissolve the baking soda in the milk, then add to the mixture with the egg and beat together until smooth. Spoon the batter into the baking paper cases.

- Bake at 350/180.C, for 15 - 20 minutes, or until well risen and firm to the touch.
- For the topping, wisk the cream in a bowl until it forms in shape. Just before serving, spoon heaping teaspoonsfuls of cream on top of each cupcake , then dust lightly with sifted cocoa. Store the cupcakes in the refrigerator until ready to serve.

Enjoy!