4 tsp instant coffee powder or granules
2 tbsp boiling water
2 cups self-raising flour, sifted
¾ cup caster sugar
125g butter, melted
½ cup milk
2 tbsp creamy coffee liqueur
2 eggs, whisked
1 tsp vanilla extract
3/4 cup caster sugar, extra
24 chocolate-coated coffee beans
1Preheat oven to 180°C. Line 12 muffin moulds with paper cases.
2 Combine coffee powder and boiling water in a small bowl. Cool. Combine flour and sugar in a large bowl. Whisk butter, milk, liqueur, eggs, vanilla and half the coffee liquid in a large jug. Add mixture to flour. Gently stir until just combined. Spoon mixture into prepared paper cases. Bake for 15-20 minutes or until cooked through when tested in the centre with a skewer. Transfer to a wire rack to cool.
3 Place extra caster sugar and 2 tbsp cold water into a small saucepan and place over a high heat and bring to the boil. Simmer until sugar dissolves, brushing around side of saucepan with cold water to prevent sugar crystallising. Reduce heat to medium and simmer for 2 minutes.
4 Beat eggwhites and a pinch of salt in an electric mixer until soft peaks form. With motor running, slowly add hot syrup, beating until combined. Beat until thick and glossy. Add remaining coffee mixture and beat until combined. Spoon or pipe coffee meringue frosting onto cupcakes. Top with 2 coffee beans. Serve.