Preheat oven to 190°C fan. Grease a four hole non-stick muffin tin with butter.*See Recipe Notes
Fold one tablespoon of cold coffee syrup through the whipped cream and mix with an electric hand mixer for 30 seconds on a high speed. Remove cling film from glasses. Top the syrup-soaked cakes with the whipped cream & syrup mixture and a couple of coffee beans. Serve chilled.
*Easy coffee cake batter: follow my easy coffee cake recipe.
*If you do not have Martini glasses, this recipe also works well as a whole cake. Grease a 15 cm round diameter cake tin (instead of a muffin tin) with butter and add the cake batter. Bake in oven for approximately 30-35 minutes. When cool, transfer the cake to a serving plate and follow steps 5 and 6 (spreading syrup-infused cream over the top of the cake to serve).