Chocolate and Coffee Cupcake

 Ingredients:

200 g margarine
200 g brown caster sugar

200 g whole eggs

175 g self-raising flour
25 g cocoa powder

1 tsp coffee
2 tbsp boiling water

Pipe into 20 cupcake cases.
Bake 20-25min. at 180°C.
Leave to cool.

Preparation:

Cream together.

Beat together.
Add gradually to creamed margarine and sugar with a little sieved flour.

Sieve together.
Fold in remaining dry ingredients.

Dissolve together and cool.
Add to cake mixture.

Tip: To keep the chocolate cupcake moist,

soak the top of the cake with stock syrup

(50% sugar and water boiled together),

which can be flavoured with coffee or
Tia Maria. Pipe a bulb of

aerated Moccha Tintoretto in the centre and

5 to 6 smaller bulbs around the edge of

each cupcake using a plain nozzle.