Espresso Cupcakes with Mascarpone Cream

For the cupcakes
Heat the oven to 180°C (160° fan) gas 4.

Place paper cases in a 12 hole bun tin.

Sift the flour and baking powder into a mixing bowl and stir in the sugar.

Beat in the eggs and coffee, beating well until combined.

Spoon into the paper cases and bake for about 20 minutes until risen and springy to the touch.

Leave in the tins for 5 minutes then place on a wire rack to cool completely.

For the mascarpone cream
Beat the butter until soft, then sift in the icing sugar.

Gradually beat in the mascarpone until smooth and creamy.

Spoon a little mascarpone cream on top of each cake and sprinkle with instant coffee.