Caramel Latte Cup Cakes

Coffee and chocolate cup cakes with a maple caramel buttercream dusted with cocoa and garnished with a natural coffee bean
makes 12 cup cakes

For the Cup Cakes:

1 packet My Secret Kitchen Mochaccino Cookie Mix
3 medium eggs
100g butter, melted
2 tbsps milk

For the Buttercream:

150g unsalted butter, room temperature
250g icing sugar
2 tbsp My Secret Kitchen Maple Caramel Sauce

Preheat oven 180C and line a muffin tin with 12 paper cakes.
Empty the flour mix and the chocolate chunks from the Mochaccino Cookie Mix into bowl.  Drizzle over the melted butter and mix together.  Add the 3 eggs and milk; mix together thoroughly. Divide the batter equally between the 12 paper cakes and bake in the centre of the oven for 18 - 20 minutes.  Leave the cup cakes to cool on a wire cooking tray.

To make the buttercream, cream together the butter and icing sugar until smooth, slowly add the maple caramel sauce and continue to beat until thoroughly combined.

For an extra touch, add 1 tsp of coffee liquer to each cup cake before icing with the buttercream.  Pipe or fork over the buttercream and garnish with a dusting of cocoa and a natural coffee bean.