Cappuccino cupcakes

250g unsalted butter, softened
200g caster sugar
4 eggs
250g SR flour
2 tsp baking powder
1 tsp vanilla extract
1 Tbsp espresso coffee powder
5 Tbsp warm milk

Icing
1 Tbsp cocoa
1 Tbsp instant coffee
2 Tbsp hot water
200g icing sugar, sifted
125g cream cheese, at room temperature
50g butter

1. Preheat oven to 180C. Put butter, sugar, eggs, flour, baking powder and vanilla in food processor and process until smooth. Combine coffee and milk, gradually add coffee mixture and process until smooth.
2. Line 18 holes of 2 muffin tins with paper cases. Spoon mixture into each to 2/3 full. Bake for 15-20 mins or until a skewer inserted into the centre comes out clean. Cool on wire racks.
3. To make icing, combine cocoa, coffee and water. Put icing sugar, soft cream cheese and butter in a food processor and blend well. Add cocoa mixture and process until combined. Dip cooled cupcakes into icing to coat.