Chocolate Cupcakes With Vanilla Bean Espresso Frosting

Line a 12-hole muffin pan (⅓-cup capacity) with paper cases.

Place chocolate in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove. Cool slightly.

Beat eggs and sugar in a small bowl of an electric mixer until pale and creamy. Add milk, oil and vanilla. Beat until smooth.

Sift flour, cocoa and bicarb into a large bowl. Add egg mixture and melted chocolate. Whisk to combine. Spoon 1 heaped tblsp of mixture into each paper case. Top each with one square of chocolate. Spoon remaining mixture evenly over top.

Cook in a moderate oven (180°C) for about 20 to 25 minutes or until cakes spring back when lightly touched. Stand for 5 minutes. Transfer a wire rack to cool.   

To make frosting, beat butter in a small bowl of an electric mixer until light and fluffy. Add coffee and vanilla. Beat to combine. Gradually add sugar, beating until smooth.

Spoon frosting into a piping bag fitted with a 1cm star nozzle. Pipe onto cakes. Drizzle melted chocolate over frosting.