Cappuccino Cupcakes

From Cherrapeño

Cappuccino Cupcakes
Makes approx 7-8 medium sized cupcakes

100g/4oz unsalted butter, softened
100g/ 4oz vanilla sugar
2 large eggs
100g/4oz self raising flour
1-2 tablespoons instant coffee powder, depending how strong you want them
1 small bag chocolate chips (100g)

Preheat the oven to 180ºC/350ºF.
In a large bowl, cream the butter and sugar together until light and fluffy - I use an electric hand whisk.
Beat in the eggs, one at a time, adding a little flour with each egg, and all of the coffee powder.
Gently fold in the rest of the flour, followed by the chocolate chips. Spoon into well greased muffin cups or paper cupcake cases.
Bake for 18-22 minutes until springy to the touch. Remove from tins and cool on a wire rack.
When cool, top with the cappuccino mascarpone topping.

Cappuccino Topping

6-8 oz mascarpone cheese
1 tablespoon vanilla caster sugar (or plain caster sugar and ½ teaspoon vanilla extract)
½ teaspoon instant coffee powder
¼ cup chocolate chips

In a medium bowl, mix the mascarpone cheese, vanilla sugar and coffee powder together in a bowl until blended. I just use a spoon to mix it together.
Add chocolate chips and spread onto cupcakes.
Dust with a cocoa powder/sugar mixture.