1. Pre heat oven to 180C

2. Line two muffin trays with 18 cupcake liners

3. In a medium bowl, use a hand whisk to beat eggs, vanilla, sour cream and oil

4. Add coffee mixture, whisk until combined

5. In a separate bowl, sift together flour, bicarb soda, baking powder, sugar and cocoa

6. Carefully pour wet mixture into dry mixture. If it looks too thick, add dashes of cream

7. Using a hand whisk, beat until well combined

8. Use an ice cream scoop to fill cupcake liners until each is 2/3 full.

9. Bake in moderate oven for 17 minutes or until firm to touch. Leave on wire wrack to cool

10. When cool, use an apple corer to remove centre of cupcakes. Fill carefully with starwberry compote. Top with red wine ganache and buttercream

Strawberry Compote

1. Rinse a punnet of stawberries, hull and chop.

2. Put strawberries into a medium saucepan on low heat and splash with red wine. Do not put too much in, as you don't want to cover the strawberries. Keep an eye on it and let simmer for about half an hour. Add more wine if it looks too dry. Set aside to cool. (It will smell delicious!)

Red wine Ganache

1. Pour 1 cup of Shiraz into a small saucepan. Simmer on low for about half an hour or until liquid reduces and you have 1/2 cup. Measure to make sure it's accurate.

2. Finely chop one 200g block of dark chocolate. Put in heatproof bowl.

3. Ensure wine reduction is simmering. Pour carefully over chocolate and stir slowly with rubber spatua until smooth. If lumps remain, gently reheat ganache over a saucepan of water or double boiler. Leave at room temperature until firm enough to pipe onto cupcakes. You want it to be the consistency of peanut butter.

Strawberry Buttercream

1. Wash and hull one punnet of strawberries. Put into blender and pulse until smooth.

2. Put strawberry liquid into a small saucepan and simmer until reduced to about half. Mixture should thicken slightly. Set aside until cool.

3. In an electric mixer, beat 125g butter until light and fluffy, about 5 minutes.

4. Turn mixer onto low and add approx 2 cups icing mixture (pink bag) a little at a time. When mixture gets too thick, add spoonfuls of the strawberry puree. Keep alternating icing mixture and puree until you have the desired consistency. You will use most or all of the puree. Add a few drops of pink food colour gel if desired. Pipe icing onto cupcakes.