Crunchy Cappaccino Muffins

You will need:

1 pack of Jane Asher Great to Bake Beanie Cake
1 egg
60ml (4 tablespoons) cold water
100g (4 oz) softened butter
15g (1 tablespoon) cocoa powder
5g (1 teaspoon) coffee
6 muffin cases and muffin tin or baking tray

METHOD:

Please note that cooking appliances may vary. These instructions are given only as a guide.

1. Preheat oven to 180ºC (160ºC for fan assisted ovens)/350ºF/Gas Mark 4

2. Empty into a large mixing bowl:
   The Vanilla sponge mix
   1 egg
   60ml cold water
   50g softened butter
   1 tablespoon cocoa powder

3. Place the muffin cases in the muffin tin or on a baking tray.
   
4. Mix the contents in the mixing bowl for 1 ½ minutes with an electric whisk or mixer.
   
5. Divide the mix between the 6 muffin cases.
   
6. Bake in the middle of the oven for 25-30 minutes until well risen.
   
7. Transfer the muffins on a wire rack and allow to cool completely.

   To make the topping:

8. Beat 50g (2 oz) of butter with a wooden spoon until soft.  Gradually beat in the Topping mix to form a light buttercream.
   
9. Break the chocolate beans into little pieces using a rolling pin and stir in the buttercream.
   
10. Spread the topping over each of the muffins and serve.