Mocha Cup Cakes
|Water||8 Fluid Ounce (250 Milliliter)|
|Caster sugar||8 Ounce (250 Gram)|
|Unsalted butter||4 Ounce (125 Gram)|
|Cocoa powder||2 Tablespoon, sifted|
|Soda bicarbonate||1⁄2 Teaspoon|
|Coffee granules||2 Tablespoon|
|Self-raising flour||7 1⁄2 Ounce (225 Gram)|
|Eggs||2 , lightly beaten|
|Chocolate covered coffee beans||12 (To Decorate Icing)|
|Dark chocolate||5 Ounce, diced (150 Gram)|
|Unsalted butter||5 Ounce, diced (150 Gram)|
|Golden syrup||2 Tablespoon|
1. Put the water and sugar in a saucepan and heat gently, stirring, until the sugar has dissolved. Stir in the butter, cocoa powder, bicarbonate of soda and coffee granules and bring to the boil, simmer for 5 minutes, remove from the heat and set aside to cool.
2. Beat the flour and eggs into the cooled chocolate mixture until smooth. Line a 12-hole muffin tray with paper cases and divide the mixture among the cases. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes until risen and firm. Cool on a wire rack.
3. Make the icing. Put the chocolate, butter and syrup in a bowl set over a pan of gently simmering water (do not let the bowl touch the water) stirring until melted. Remove from the heat and leave to cool to room temperature, then chill until thickened. Spread over the cup cakes, top with a chocolate coffee bean and leave to set.