Grab a cupcake/muffin baking pan and insert cupcake liners into them.
Put the coffee powder, butter, sugar, honey, and water in a pan and heat gently. Stirring until the sugar has dissolved.
Bring to a boil, then reduce the heat and let simmer for 5 minutes.
Pour into a large heatproof bowl and let it cool.
When the mixture has cooled, sift in the flour and cocoa.
Dissolve the baking soda in the milk, then add the mixture with the egg and beat together until smooth.
Spoon the batter into the paper cases. Tip, I use a small ice cream scooper. This helps them bake all the same size.
Bake for 15-20 minutes or until a toothpick comes out clean. They should be well risen and firm to the touch.
Transfer to a wire rack to cool.
For the topping
Whip the cream, powder sugar and vanilla extract in a bowl until it holds it's shape.
Tip, to make it even easier for your young chef (kid) use Cool Whip, they will love the final result just as much and will have less work to do.
Just before serving, spoon heaped teaspoonfuls of cream on top of each cupcake. This is a great job for the kids to show off their skills.
Dust lightly with sifted cocoa powder.
Store the cupcakes in the refrigerator until ready to serve, or any leftover, if any!
Recipe Developer / Food Photographer / Social Media Influencer
Making memories around the kitchen table and capturing them with my camera is where you’ll find me. Unless I’m boarding a plane or on a road trip somewhere with my girls.