I decided to try a variation on the chocolate cupcakes below. I added about 2 teaspoons instant coffee disolved in a few teaspoons of hot water to the batter. You could add more for a stronger coffee taste.I used espresso cups which I greased with butter. The cups didn’t alter the cooking time. I filled them 3/4 full of batter, I like the random tops of the cooked cakes. I dusted some with cocoa and icing sugar.
And then I experimented with icing sugar, vanilla and milk to make icing for a cappuccino. If served immediately after icing the icing stays nice and runny.