Cappuccino Cupcakes

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.