This is a variation on the Hummingbird Bakery's Espresso Cupcakes, with the coffee flavour toned down a little. The recipe is essentially the same as the vanilla cupcakes posted last week, with a couple of teaspoons of good instant coffee dissolved in the milk for the sponge and in the milk for the buttercream frosting. I piped the topping in the rose pattern I now love so much. Honestly, at the moment, if you stand still in my flat, you are likely to have a rosette of buttercream piped on you, I am that obsessed with doing this! Anyway, these will make a nice treat for a fundraiser at work on Monday. I shall finish them off with a chocolate-covered coffee bean at the last minute, along with a dusting of cocoa. I have just received the Hummingbird Cake Days book, and I can't recommend it enough.