Ingredients
- 65g chocolates (70% cacao solids), damaged into squares
- 75g unsalted butter, plus 100g for that butter icing
- 1/2 level teaspoon instant coffee granules
- 75g self-raising flour
- 2 level teaspoon cacao powder
- 100g caster sugar
- 1 large free-range egg, beaten
- 2 tablespoons of milk, plus 2 tablespoons of for that icing
- 200g icing sugar
- Couple of drops vanilla flavoring
- Pink food colouring
Method
Pre-heat the oven to 160C/140C Fan/Gas 3. Line 2 bun tins with 8 paper cupcake cases.
Place the chocolate inside a large heatproof bowl with 75g butter, reduce cubes. Add some coffee and three tablespoons of cold water. Stand on the pan of simmering water, ensuring the bowl does not touch water. Leave until just melted, stirring from time to time. Take away the bowl in the pan and awesome for ten minutes.
Sift together the flour and cacao and stir within the sugar. Increase the chocolate using the egg and a pair of tablespoons of milk. Stir until evenly mixed – don't overbeat. Divide between your cake cases and bake for 25 minutes or before the tops spring when gently pressed. Awesome on the wire rack.
For that icing, beat 100g butter, the icing sugar, 2 tablespoons of milk and vanilla flavoring together until light and creamy. Give a couple of drops of food colouring. Pipe to the cakes. Store within an airtight container within the fridge for approximately 4 days.