125 g butter, chopped, at room temperature
2/3 cup Chelsea Soft Brown Sugar
2 eggs
2 cups self-raising flour, sifted
1/2 cup sour cream (see notes)
1/2 cup strong black coffee, cooled

Coffee icing
1 cup Chelsea Icing Sugar, sifted
10 g butter
2 tbsp hot, strong black coffee
12 pecans, to decorate

Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
In a large bowl, using an electric beater, cream butter and Chelsea Soft Brown  Sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition. Fold in flour alternately with sour cream and coffee, beginning and ending with flour. Spoon mixture into paper cases until 2/3 full.
Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

COFFEE ICING: Combine Chelsea Icing Sugar and butter in a small heatproof bowl. Stir in enough coffee to make a smooth paste. Place over a saucepan of simmering water and heat gently, stirring, for 2-3 minutes until mixture is a spreadable consistency. Spread over cooled cakes. Top with pecans.