Preheat the oven to 180'C and make 100ml of strong coffee to be used in the different parts of the recipe.
Whisk together the butter and the sugar. When light and fluffy in texture slowly add the eggs one by one. When all of the eggs are incorporated, slowly sift the self raising flour, baking powder and the cocoa powder into the butter mixture. Finally add 50ml of the coffee.
Fold the mixture very gently with a spatula. Ensure all the flour is mixed in well and then pour the mixture into a piping bag. Pipe the mix into the cupcake cases so that they are 3/4 full.
Bake in the oven for 12 minutes.
Remove from the oven and allow to cool before decorating.
Place the cream and a splash of coffee in a saucepan. Bring the mixture to the boil and then remove from the heat. Whisk in the white chocolate whilst the liquid is still hot. Once combined, pour the mixture into a bowl and cover with cling film. Leave the mixture in the fridge for 10 minutes to allow it to set slightly.
When the mix has cooled, scoop out a small part of the cupcake and fill the hole with the white chocolate paste.
Sieve the icing sugar into a bowl. Cut the butter into small dice and then beat with the icing sugar until pale in colour and fluffy in consistency. Add 2 tablespoons of cold coffee and beat again to ensure all the ingredients are well combined. Place the mixture into a piping bag with a star nozzle.
Pipe the icing on top of the cupcakes and sprinkle with a dusting of cocoa powder.
«Use the strongest coffee you can find to enhance the flavour. If you have an espresso maker this will be best.»