No story to tell here. Simply that these are perfect for small bites and as an alternative to chocolate or something really sweet. (I added a picture later, unfrosted; I do not think they look very impressive!)

MINI CAPPUCCINO CUPCAKES
Preheat oven to 400F/200C

¾ cup cake flour
½ cup soft unsalted butter
½ cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1 heaped tablespoon instant espresso
3 tablespoons milk

WHITE CHOCOLATE SOUR CREAM FROSTING

5 ½ ounces (170g) white chocolate
¼ cup butter
½ cup sour cream (+1 tablespoon or so more, to achieve desired consistency)
1 2/3 cups powdered sugar
Garnish with a sifted scant teaspoon of cocoa powder, if desired

Prepare a muffin tin (either with paper liners or by buttering/flouring the cups—I do this with a mini-muffin tin). Mix all cupcake ingredients minus the milk. When well-mixed, add the milk to form a smooth batter. Spoon into the prepared pan and bake for about 20 minutes. Remove from oven and leave in the pan to cool for 5 minutes before turning out on to a wire rack.

After cupcakes are completely cool, prepare the frosting. Melt the white chocolate and butter in the microwave or a double boiler, and after it slightly cools, stir in the sour cream. Gradually beat in the sifted powdered sugar. Spread roughly over each cupcake, and then dust sparingly with cocoa, through a small sieve, so that they look like little cups of cappuccino.