Double Shot Latte Muffins

Instructions

1. Preheat oven to 160°C fan-forced. Line 12, ½ cup capacity muffin pans with paper cases.
2. Combine coffee, milk, brown sugar, coffee crystals and butter in a small saucepan. Heat, whilst stirring often until sugar and butter are melted. Allow to cool.
3. Combine flour, cocoa and bi-carb in a large mixing bowl. Add cooled coffee mixture and eggs. Mix until smooth and spoon between prepared paper cases. Bake for 15 mins until just cooked. Allow to cool.
4. For the icing, combine milk, butter and coffee crystals in a small saucepan, and heat until butter has melted. Allow to cool then whisk in the icing sugar and cocoa until smooth. Pipe or spoon on top of cooled cakes. Decorate with additional coffee crystals.

• Servings : 12
• Ready in : 30 Minutes
• Course : Treats
• Ingredient : CSR Brown Sugar, CSR Coffee Sugar Crystals, CSR Soft Icing Mixture