Preheat the oven to 190℃ (170℃ fan)/375°F /gas mark 5. Line a muffin tin tray with 9 large cupcake cases
Beat the butter and sugar together until pale and fluffy, then add the eggs one at a time, beating well after each addition. Add 2 tbsp of flour with the final egg to help prevent the mixture curdling
Fold in the coffee, followed by the flour. Divide equally between the cupcake cases and bake for 18 minutes or until springy to the touch.
Allow the cakes to cool in the tin for 5 minutes, before turning out onto a wire rack to cool completely.
Place all the ingredients for the cream in a large mixing bowl and whisk until standing in soft peaks. Once the cakes have cooled completely Spoon the cream into a piping bag fitted with a star nozzle and pipe a swirl of cream on top of each cup cake.