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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix into a small bowl and set aside.
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3. Mix instant coffee and hot water and stir until dissolved. (You can do this in a mug)
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4. In a large bowl, combine eggs, oil, buttermilk, sour cream and vanilla extract.
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5. Stir in cake mix until smooth.
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6. Add coffee-water mixture and stir again.
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7. Fill liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean.
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8. Buttercream: Beat butter and speculoos until smooth. Add milk and powdered sugar until you reach your desired consistency. If it becomes too thick, stream in more milk.
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9. Pipe onto cooled cupcakes and top with chocolate covered espresso beans.