1.
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Cream the butter and sugar; beat in the eggs. Stir in the coffee; fold in the flour until smooth. Spoon mix into cases; bake for 20 minutes. Cool cakes on a wire rack.
2.
Whisk the butter and cream cheese; beat in the sugar and brandy. Pipe swirls onto the cakes. Sprinkle with espresso powder.