Ingredients
Method
Step 1
Preheat oven to 180°C. Line a 12-hole muffin pan with paper cases.
Step 2
In a medium bowl, using a mixer, beat butter and sugar together until creamy. Add eggs one at a time, beating well after each.
Step 3
Sift flour and cocoa together. Lightly fold into creamed mixture alternately with milk and combined water and coffee, beginning and ending with flour. Spoon into recesses until two-thirds full.
Step 4
Bake 15–20 mins until cooked when tested. Cool in pan 5 mins before turning onto a wire rack to cool completely.
Step 5
Using a sharp-pointed knife, cut a circle from the top of each cake, 1cm from edge. Slice each circle in half to make two wings.
Step 6
Fill cavities with cream. Place wings on top and dust with icing sugar. Store in an airtight container in the fridge.
