Tiramisu cupcakes

Instructions

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1 Preheat oven to 160°C. Line 12 x 1/3-cup muffin-tin holes with 25cm squares of baking paper or paper cases.

2 Mix together first measure of coffee and 1/4 cup boiling water, and separately, second measure of coffee and 1 1/2 tablespoons boiling water. Leave to cool.

3 Place spread, vanilla and sugar in a small bowl. Beat with an electric mixer until light and fluffy. Add eggs to bowl, one at a time, beating between additions. (Mixture will separate.)

4 Transfer egg mixture to a large bowl. Stir in half the baking mix and half the first coffee measure. Repeat with remaining flour and remaining first coffee measure until batter combines. Divide batter among muffin-tin holes. Bake for 15 minutes. Remove from oven and rest cupcakes in muffin tin for 2 minutes.

5 Make 6 small holes in the top of each cupcake with a wooden skewer. Spoon second coffee measure over cupcakes, reserving 1 tablespoon. Transfer cupcakes to a wire rack to cool.

6 Mix icing sugar with cream cheese until smooth. Spoon or pipe mixture on tops of cupcakes. Drizzle with reserved black coffee. Dust cupcakes with cocoa and serve.