Pay a visit to Quack and Dirk in Fairview today for a free tasting of some of these rich, dark, chocolatey cakes! Yum yum!
Preheat the oven to 180degC and line a muffin tin with paper cases. Melt 100g of dark chocolate (70% cocoa solids) in a heatproof bowl over a pan of simmering water. Do not let the base of the bowl touch the water. Set aside to cool.
Beat 150g butter (at room temp) and 150g caster sugar together in a bowl until pale and fluffy. Beat 2 eggs together and then gradually beat into the butter and sugar. Stir in the melted chocolate and and 2 tablespoons of sifted cocoa powder. Sift 100g self-raising flour into the mixture, then stir in dissolved coffee (2 teaspoons instant coffee dissolved in 1 tablespoon boiling water). The original recipe from Susannah Blakes “Cupcakes” book includes 40g chocolate-covered coffee beans stirred in at this point, but I have left them out of my mixture.
Spoon the mixture into the paper cases and bake for about 20 minutes until risen and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
To decorate, beat 100g butter (at room temp), 200g icing sugar (sifted) and dissolved coffee (as per the above quantities) together in a bowl until pale and fluffy. Spread the mixture evenly over the cakes and sprinkle with grated chocolate.