Preheat the oven to 180°C/Fan 160°, Gas 4.
Heat the milk until boiling and stir in the coffee until dissolved.
Combine the butter, Lyle’s Golden Syrup®, Tate & Lyle® Light Soft Brown Sugar, flour, cocoa and eggs with the coffee mixture in a bowl. Beat together with an electric whisk for about 1 minute until soft and creamy.
Divide the mixture between the paper cases and bake on the middle shelf of the oven for 18-20 minutes until well risen and they spring back when lightly pressed with a finger.
For the topping, dissolve the coffee in the boiling water then stir in the Lyle’s Golden Syrup®.
Transfer the cupcakes to a wire rack to cool. Peel off the paper cases, lightly poke all over with a fine skewer, then push the cakes down a little into the coffee cups. Drizzle over the coffee syrup mixture and leave to soak in for a few minutes.
Lightly whip the cream in a bowl until soft peaks form. Spoon on to the cakes and, using a small palette knife, lightly spread the cream to the edges of the cups. Spoon a little cocoa into a small sieve, place the coffee stencil on top of the cream and lightly dust with the cocoa. Repeat with the rest of the cakes, place on coffee saucers and serve.
Recipe courtesy of Lyle's Golden Syrup®