I love sharing these at work for morning tea, the little coffee cake is moist and sweet and the white chocolate buttercream icing is creamy and satisfying. They’re easy to make and extra easy to eat!
Dissolve coffee in hot water. In a large bowl beat together sugar, butter, vanilla and salt. Add eggs, coffee essence and mix well. Add flour, milk and coffee, mix until just combined. Mix on high speed for 2 minutes.
Spoon into mini muffin cups. Bake at 170°C for 10-15 minutes. Cool on a wire rack while making icing.
Beat butter, vanilla and salt until creamy, set aside. Melt white chocolate and allow to cool slightly. Add half the sugar to butter mixture, mix well, then repeat with remaining sugar. While mixing, pour in cooled melted chocolate. Beat on high for 2-3 minutes. Depending on the type of chocolate used, icing may be too thick or too runny. If icing is too thick, add a little warm milk. If icing is too runny, add extra icing sugar.
Spread or pipe icing on cooled cupcakes. Dust with cocoa or drinking chocolate to serve.