These delightfully dainty cupcakes will go down a storm with any sweet-toothed party guests.
120g plain flour
120g caster sugar
2 x tsp baking powder
100g unsalted butter
1 x 100g block milk chocolate
2 x medium eggs - whisked
200ml semi skimmed milk
Icing
225g icing sugar
1 x tsp coffee granules
Some boiling water
Preheat the oven to 170°C/325°F/Gas Mark 3.
Line a 12 hole muffin tin with paper cases.
Mix the flour, caster sugar and baking powder together and mix well, cut up the butter into small pieces and rub into the mixture, until it resembles fine breadcrumbs.
Break up the chocolate, put into a small heatproof dish, and then put this over a pan with some boiling water under - to melt the chocolate.
Mix the melted chocolate with the milk and whisked eggs - then lightly mix into the flour mixture and allow to firm for 2 mins.
Divide this between the paper cases.
Bake for 15/20 mins until a cocktail stick inserted into a cake comes out clean.
Allow to cool in the tin while you make the icing.
Dissolve the coffee in a little boiling water.
Mix this with the butter and then beat in the icing sugar.
Use this to decorate the cakes
