Espresso Martini Cupcakes | Cocktail Cupcake Creations

Dissolve 1 teaspoon of instant coffee in a little bit of water and allow to cool.

Add the cooled coffee mixture to the simple cake mix from Radley's baking Basics.

Spoon the mixture into cupcake liners.

Bake at 180°C for about 20 minutes.

Once the cupcakes are cool, pour out the middle of each cupcake.

Fill the middle of the cupcakes with chocolate buttercream or Nutella.

For the espresso buttercream, add 1 oz of icing sugar, half a teaspoon of dissolved coffee powder, and a healthy splash of Frangelico to the simple recipe from baking basics.

Pipe the espresso buttercream over the cupcakes.

Garnish with a few whole coffee beans.

Spice Level: