- 65g dark chocolate (70% cocoa solids), broken into squares
- 75g unsalted butter, plus 100g for the butter icing
- 1/2 level tsp instant coffee granules
- 75g self-raising flour
- 2 level tsp cocoa powder
- 100g caster sugar
- 1 large free-range egg, beaten
- 2 tbsp milk, plus 2 tbsp for the icing
- 200g icing sugar
- Few drops vanilla extract
- Pink food colouring
Pre-heat the oven to 160C/140C Fan/Gas 3. Line 2 bun tins with 8 paper cupcake cases.
Put the chocolate in a large heatproof bowl with 75g butter, cut into cubes. Add the coffee and 3 tbsp cold water. Stand over a pan of simmering water, making sure the bowl doesn't touch the water. Leave until just melted, stirring occasionally. Remove the bowl from the pan and cool for 10 minutes.
Sift together the flour and cocoa and stir in the sugar. Add to the chocolate with the egg and 2 tbsp milk. Stir until evenly mixed – don't overbeat. Divide between the cake cases and bake for 20 minutes or until the tops spring back when lightly pressed. Cool on a wire rack.
For the icing, beat 100g butter, the icing sugar, 2 tbsp milk and vanilla extract together until light and creamy. Add a few drops of food colouring. Pipe onto the cakes. Store in an airtight container in the fridge for up to 4 days.