• Preparations time: 15 minutes
• Cooking time: 20 minutes

Ingredients:

• 250 ml of water
• 250g caster sugar
• 125g unsalted butter
• Two tablespoons of cocoa powder shifted
• ½ tablespoon bicarbonate of soda
• Two tablespoons of instant coffee
• 225g self-raising flour
• Two eggs, lightly beaten
• 12 chocolate-coated coffee beans, to decorate

For the icing:

• 150g plain dark chocolate, broken into pieces
• 150g unsalted butter, diced
• Two tablespoons of golden syrup

You are braver than you believe and more durable than you seem, a smarter than you think.

– A.A. Milne

Preparation:

1. Put the water and sugar in a saucepan and gently, stirring, until the sugar has dissolved. Stir in the butter, cocoa powder, bicarbonate of soda, and instant coffee and bring to a boil, simmer for 5 minutes, remove from the heat and set aside to cool.
2. Beat the flour and eggs into the cooled coffee and chocolate mixture until smooth, divide the dough evenly among foil cake cases arranged in a 12-hole deep muffin tin, bake in a preheated oven, 180^oC, and set timer for 20 minutes until risen and firm, Transfer to a wire rack to cool.
3. Make 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 coffee bean and leave to set.