mochaccino babycakes

for the muffins:

1 1/2 cups plain white flour 1 cup caster sugar

1/3 cup cocoa

1 tsp baking soda

1/2 tsp salt

1/2 cup rice bran oil

1 cup cooled, freshly brewed coffee 1 tsp pure vanilla extract 2 tbsp vinegar

for the fluffy coffee icing:

75g soft, unsalted butter

150g cream cheese, at room temperature

1 tsp pure vanilla extract

1 1/2 tsp instant coffee, dissolved in 1 1/2 tsp hot water 1 1/2 to 2 cups icing sugar

1 cup mini marshmallows (or 24 regular-sized ones) 2 tsp drinking chocolate or cocoa

HOW TO

Heat the oven to 180°C. Grease or line a 12-hole muffin tray.

Sift the flour, sugar, cocoa, baking soda and salt into a bowl. Whisk together the oil, coffee and vanilla in another bowl, then pour into the dry ingredients. Stir together until smooth, then stir through the vinegar. Divide the mixture evenly between the prepared muffin cups. Bake for 18-20 minutes, until risen and springy to touch. Set aside to cool before carefully removing from the tin.

To make the icing, beat the butter and cream cheese together until smooth (use a wooden spoon and some elbow grease, or an electric beater if you’re feeling lazy). Beat in the vanilla and coffee, then add the icing sugar, half a cup at a time, until the icing is smooth and fluffy. Swirl a spoonful on each completely cooled cake (don’t rush this – hot cakes and icing don’t stay together long!), then arrange marshmallows on top. Dust with a little drinking chocolate and serve. Store any babycakes you’re not eating straight away in a covered container in the fridge. Makes 12.