Italian Espresso Cupcakes with a Hazelnut Centre

This month's AlphaBakes letter is "I" which is a slightly tricky letter. Last time round I made Italian biscotti and I'm afraid I've gone for the same use of I with these Italian espresso cupcakes with a hazelnut centre. The cupcakes are light and you can clearly taste the coffee. My colleague bought me some packs of Giotto from Germany which are very similar to Ferrero Rochers. I put one in the centre of the cupcake which stayed whole and gave a slightly nutty flavour to the cupcakes. I also put one on top for decoration. 

As mentioned I'm entering these to AlphaBakes hosted by Caroline from Caroline Makes this month and by myself on alternate months. The letter this month is I for Italian espresso (brewed in my Italian coffee pot!) 

 Italian coffee and Giotto - hazelnut cream filled balls

 Place one Giotto in the centre before baking 

 Perfect with a cup of coffee 

Makes 12 cupcakes
For the cupcakes
175g unsalted butter
175g light brown sugar
3 large eggs
175g self-raising flour
4 tablespoons Italian espresso brewed in an Italian coffee pot 

12 Giotto (you can use Ferrero Rochers instead)

For the icing

150g unsalted butter, at room temperature
2 - 3 teaspoons Italian espresso
350g icing sugar, sifted

To decorate

12 Giotto

cocoa powder for dusting 

• Brew a pot of Italian espresso (or use instant espresso) and set aside. 
• Preheat the oven to 180C. 
• Place 12 cupcake liners in a cupcake tray.
• Beat the butter and sugar until pale and fluffy.
• Add the eggs, one at a time, mixing well between each addition. 
• Add in the coffee.
• Stir in the flour and mix well.
• Divide the batter evenly between 12 cupcake cases.
• Place 1 Giotto ball in the centre of each cupcake - there's no need to cover it as it will sink as the cake bakes.
• Bake for approximately 18-20 minutes or until a skewer inserted into the centre comes out clean. 
• To make the icing, beat the icing sugar and butter together for a few minutes. 
• Add in the coffee and continue mixing until smooth. 
• Pipe the buttercream on top of the cooled cupcake. 
• Dust with cocoa powder and place a Giotto ball on top.