2 cups self-raising flour, sifted
1⁄2 cup Dutch cocoa
2 tsp ground cinnamon
3 tsp ground ginger
1 tsp ground nutmeg
1 tsp baking soda
1 cup vegetable oil
2 tbsp strong black coffee or shot of espresso
1 cup lightly-packed brown sugar
1⁄2 cup golden syrup
2 tbsp vanilla essence
1 cup cream cheese
2 cups icing sugar, sifted
2 tbsp treacle or molasses
1⁄4 cup strong black coffee or shot of espresso
1 tbsp vanilla extract
Preheat oven to 160°C. Grease a 12-hole shallow, rounded cupcake pan, or grease and line a baking tray with baking paper.
Sift together the flour, cocoa, spices and baking soda in a large bowl and make a well in the centre.
Whisk together the oil, coffee, sugar, eggs, syrup and vanilla in a large jug. Pour into the well and fold in until well-combined.
Cooking kisses in 3 batches, evenly spoon batter into prepared pan holes till holes are half-filled. Alternatively, spoon or pipe batter onto the baking tray, leaving enough room for spreading. Bake for 15-20 minutes or until a skewer inserted into the centres comes out clean.
Allow to cool in pan or on tray for 5 minutes before transferring to a wire rack to cool completely.
To make the coffee icing, place the cream cheese, icing sugar and treacle or molasses in a food processor or the bowl of an electric mixer. Process well then add the coffee and vanilla extract and process to combine.
Spread coffee icing onto one side of half the cooled cakes, sandwich with the remaining cakes and sprinkle with Dutch cocoa to serve.