preheat oven to 180°c/160°c fan forced. line a 12-hole (1/3 cup/80ml) muffin pan with paper cases.
combine nescafÉ blend 43 and hot water in a cup. stir until dissolved.
beat butter and sugar in a bowl with an electric mixer until pale and creamy. add eggs, one at a time, beating well after each addition.
fold in half of the combined sifted NESTLÉ baking cocoa and flour, almonds and NESTLÉ dark melts. fold in NESTLÉ CARNATION Lite Cooking Cream, remaining flour mixture and coffee mixture.
divide mixture among paper cases. bake for 20 minutes or until cooked when tested with a skewer. cool cakes on a wire rack.
combine nescafÉ classic instant coffee and hot water in a cup. stir until dissolved. beat butter in a bowl with an electric mixer until as pale as possible. gradually beat in half the icing sugar, all the coffee mixture, then the remaining icing sugar.
use a piping bag fitted with a small plain nozzle, to decorate cakes with coffee butter cream. top each cake with chocolate flakes if desired.
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