Preheat oven to 180deg.
Make the cakes by whisking the butter with the sugar until light and fluffy.

Then add the eggs and whisk again. Mix the cocoa and flour together and add, whisk in.

Finally add the Kaluah and coffee. Whisk until thoroughly mixed and divide into the cupcake cases.

Bake for 15mins or until the cake springs back and a skewer comes out clean.

Allow to cool on a cooling rack for 5mins before brushing vodka over the top of the cakes with a pastry brush. Brush all of them once then return to the beginning to brush them a second time. They don’t need to be saturated in vodka!

To make the frosting beat the cream cheese and butter together until well combined.
Add the icing sugar and beat for a couple of minutes until very well combined. Add the Kaluah and beat until thoroughly mixed.

To make the coffee beans, spread on a baking tray and place in a 150deg oven for 10mins.

To assemble pipe or smooth the frosting onto the cakes and garnish with a couple of coffee beans.