Blend all ingredients for 30 seconds at low speed. Then beat at medium speed for 2 minutes.
Fill each 2/3 the way up. Easily done with an ice-cream scoop. Bake at 350 for approximately 18 minutes or until a wooden skewer insert in the center comes out clean.
For the Icing:
Sift the sugar and add to a bowel along with he softened butter. Beat until desired consistency is reached, adding your milk or cream and vanilla while doing so.
Add the espresso powder and cocoa if desired and beat until well mixed.
To get these rose-like icing tops start at the center with a large star tipped head and wrk your way out in a circular motion.