Mocha cupcakes with whipped cream

Ingredients:

• 2 tbsp instant espresso coffee powder
• 6 tbsp butter
• 85 grams caster sugar
• 1 tbsp honey
• 200 ml water
• 225 grams plain flour
• 2 tbsp cocoa powder
• 1 tsp bicarbonate of soda
• 3 tbsp milk
• 1 large egg, lightly beaten

Topping:

• 225ml whipping cream
• cocoa powder sifted for dusting.

Method:

1. Put the coffee powder, butter , sugar , honey and water in a saucepan and heat gently, stirring, until the sugar has dissolved . Bring to the boil, then reduce the heat and simmer for 5 minutes. Pour into a large heatproof bowl and cool.
2. When the mixture has cooled, sift in the flour and cocoa. Dissolve the bicarbonate of soda in the milk, then add to the mixture with the egg and beat together until smooth. Spoon  the mixture into the paper cases.
3. Bake the cupcakes in a preheated oven, 180C/350F, for 15-20 minutes or until well rise and firm to the touch. Transfer to a wire rack to cool.
4. For the topping whisk the cream in a bowl until it holds its shape. Just before serving, spoon a heaped teaspoonful of cream on top of each cake , then dust lightly with sifted cocoa. Store the cupcakes in the refrigerator until ready to serve.

This is a  lovely recipe from the book "everyday muffins & bakes".