Sticky Toffee Coffee Cupcakes

Method

1. Preheat oven to 180C / 350F/ 160C fan.
2. Combine Beanies Instant Coffee and Boiling Water and set aside.
3. Add sugar, oil, yoghurt and coffee to a mixing bowl and whisk to combine.
4. In a separate bowl, add flour, baking powder and salt and whisk. Add this to your wet ingredients and whisk until almost combined.
5. Remove the pits from your dates and chop the dates into small pieces. Add this to your cupcake batter and gently fold them in.
6. Divide the batter between 6 cupcake liners in a muffin tray and bake for 20 minutes.
7. Whilst your sponges are baking, add the sugar and yoghurt for the frosting to a small saucepan on low heat and mix until the sugar has dissolved and you are left with a smooth caramel. Transfer this into a small bowl and refrigerate.
8. Once the sponges are baked, leave to cool for 5 minutes in the tray and then transfer them to a wire rack.
9. Once the caramel is cool, add cream cheese and whisk until smooth. Transfer into a piping bag and pipe the frosting onto your cooled sponges.

Serving Suggestion

With a cup of Sticky Toffee Pudding Beanies of course!