Prep time 15 min
Cook time 20 min
Nutritional information per serving
Weight 12 g
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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 CARNATION light & creamy cooking milk, 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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