Ingredients

250g/9oz

unsalted butter, softened

250g/9oz

Fairtrade golden caster sugar

free range eggs

45ml/1.5 fl oz

espresso coffee or strong black coffee

185g/6.5oz

organic self-raising flour

60g/2oz

organic plain flour

140ml/5fl oz

milk

For the topping

100g

mascarpone at room temperature

50g

milk chocolate

Chocolate drops or chocolate strands

Indulgent coffee cup cakes with a deliciously fattening topping and so wonderfully simple to make, but keep that bit secret.

Method

Preheat to oven to 180oC/350oF and oil lightly a dozen hole muffin tray.
Put the butter and caster sugar into a mixing bowl and beat until pale and creamy. Add the free range eggs, one a time and then add the strong black coffee and beat until well mixed together. Now sieve the flours together to make sure they are mixed together and fold in while adding the milk steadily. Stir until smooth.
Divide the cake mixture about two-thirds up a hole in the muffin tray, or in a muffin case and place on baking tray, and bake for 20 minutes. Enjoy the remaining mixture taste by sharing with the kids. Remove from the oven and leave to sit for 10 minutes, then tip the muffins onto a wire rack to cool.
For the icing, melt the milk chocolate over simmering water. Leave to cool down and then gently beat in the mascarpone until you have a thick creamy icing. Spread the mix over the cooled muffins and sprinkle with a chocolate drops or light chocolate strands.