Mochacino Cupcakes

165g Butter - chopped
100g dark choc
1 & 1/3 C (290g) caster Sugar
2/3C (170ml) water
1/4C (60ml) Kahlua
2 TBSP Instant Coffee
1 C (150g) Flour
2 TBSP Self Raising Flour
2 Tbsp Cocoa powder
1 egg

■Preheat oven to 150C

■Combine butter, choc, sugar, water, liquer & cifee in a small saucepan and stir over low heat until it has melted and it smooth

■Put mixture into a new bowl and set aside to cool

■Whisk in sifted dry ingredients and then the egg

■Pour batter into cases - this mix does rise much so fill more than you would a standard cupcake.

When I did these cupcakes at work I only half filled the cases with batter, did one layer of ganache and one of choc mousse (store bought for quickness...)

I firstly iced with ganache -heated 140g cream in a saucepan until simmering (dont let boil) and then pour it over 70g dark chocolate, stir to combine and then spoon over cooled cupcake. the spooned over mousse and dusted with cocoa.

If I was to do it again Id probably make cupcakes to 3/4 size and do twice as much ganache, leave too cool so it thickens and pipe swirls over the top. YUM!