Heat the oven to 180ºC and place paper cases in a 12 hole bun muffin tin.
Mix the flour, baking powder, salt and sugar together in a mixing bowl.
In a separate bowl, beat the eggs and butter until soft. Beat in 4 teaspoons milk with coffee mixture until blended.
Sift in the dry ingredients and stir well to mix. Add hot water if the mixture is too stiff, to give a soft dropping consistency. Spoon into the paper cases and bake for 20 minutes until firm.
Place on a wire rack to cool. You can pipe a swirl of coffee buttercream frosting on each cake and place coffee chips on top of each swirl of cream or just sprinkle with a little cinnamon, if desired.
For the coffee buttercream, beat the butter until very soft. Sift in the icing sugar and beat until fluffy. Add the remaining coffee and beat until blended. Add a little hot milk, if needed.
Note: You can chill the muffins until ready to serve, if you want.
