Ingredients
-250 ml (8 fl oz) water
-250 g ( 8 oz) caster sugar
-125 g (4 oz) unsalted butter
-2 tablespoons cocoa powder sifted
-1/2 teaspoon of baking soda
-2 tablespoons of instant coffee
-225 g ( 7 1/2 oz ) self-raising flour
-2 eggs lightly beaten
-12 chocolate covered coffee beans for decorating.
Icing
-150 g ( 5 oz ) plain dark chocolate, broken into pieces
-150 g ( 5 oz ) unsalted butter diced
-2 tablespoons golden syrup
Instructions
Put the water and sugar in a saucepan and heat gently, stirring, until the sugar has dissolved. Stir in the butter, cocoa powder, baking soda and instant coffee and bring to a boil. Simmer for 5 minutes, remove from the heat and set aside to cool.
Beat the flour and eggs into the cooled coffee and chocolate mixture until smooth. Divide the mixture evenly among the foil cake cups arranged in a 12-hole deep muffin tin. Bake in a preheated oven, 180 degrees C, Gas Mark 4, for 20 minutes until risen and firm. Transfer to a wire rack to cool.
- Making the icing:
Put the chocolate, butter and syrup in a heatproof bowl set over a saucepan of gently simmering water, stirring until melted. Remove from the heat and leave to cool to room temperature, then chill until thickened. Spread over the cupcakes, top with a chocolate covered coffee bean and leave to set.
-250 ml (8 fl oz) water
-250 g ( 8 oz) caster sugar
-125 g (4 oz) unsalted butter
-2 tablespoons cocoa powder sifted
-1/2 teaspoon of baking soda
-2 tablespoons of instant coffee
-225 g ( 7 1/2 oz ) self-raising flour
-2 eggs lightly beaten
-12 chocolate covered coffee beans for decorating.
Icing
-150 g ( 5 oz ) plain dark chocolate, broken into pieces
-150 g ( 5 oz ) unsalted butter diced
-2 tablespoons golden syrup
Instructions
Put the water and sugar in a saucepan and heat gently, stirring, until the sugar has dissolved. Stir in the butter, cocoa powder, baking soda and instant coffee and bring to a boil. Simmer for 5 minutes, remove from the heat and set aside to cool.
Beat the flour and eggs into the cooled coffee and chocolate mixture until smooth. Divide the mixture evenly among the foil cake cups arranged in a 12-hole deep muffin tin. Bake in a preheated oven, 180 degrees C, Gas Mark 4, for 20 minutes until risen and firm. Transfer to a wire rack to cool.
- Making the icing:
Put the chocolate, butter and syrup in a heatproof bowl set over a saucepan of gently simmering water, stirring until melted. Remove from the heat and leave to cool to room temperature, then chill until thickened. Spread over the cupcakes, top with a chocolate covered coffee bean and leave to set.