As you will realize over the coming days while reading my blog, I am NOT a cook. The kitchen and I are merely acquaintances and we are cordial to one another. So if I get into the kitchen I try and make something edible, which is even rarer than a blue moon, then its something to celebrate. IMG_0742

I thought, let me start with sharing a recipe I tried. (If this worked for me, it will definitely work for you – trust me on this! Although there might just be a bit more of washing up to do than if the professionals had attempted it)

Chocolate Coffee Cupcakes 

1 ½ cups self-raising flour, sifted
1 tablespoon instant coffee powder
200 g dark chocolate, chopped
2 cups caster sugar
250 g butter
1 ½ cups hot water
2 eggs
½ tsp vanilla essence

Ingredients for Chocolate icing 
125 g dark cooking chocolate
125 g unsalted butter


1. Preheat an oven to 180C/350F/Gas 4.  (Do this before you start preparing the cake batter). Grease and flour 12 cup cake moulds (I found using my fingers quicker than using one of those brushes).
2. Place the chocolate in a small pan along with the sugar, butter and water and heat gently over a pan of simmering water (please don’t do what I did – don’t fill the pot with water to the brim – half or less than half is good), until the chocolate and butter melt. Add the coffee powder. Cool (this is important step – you don’t want to put hot stuff in the blender) and pour into a blender.

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Ready to bake.. (yes the kitchen does look a mess huh!)

3. Gradually add the sifted flour into the blender and blend till well mixed. Add the eggs, one at a time, then add the vanilla and blend well.
4. Spoon the batter into the prepared moulds (a table spoon is a good option) and bake in the preheated oven for about 20 minutes, or until a skewer inserted comes out clean. Leave to stand for about 5 minutes.


Ready for the oven…


in the oven … all on the rise…


Don’t panic if they don’t look perfect.. the icing is the perfect camouflage …










For the icing (you can do this at the same time as your cupcakes are baking), melt the chocolate and butter in a small pan over a pan of simmering water, and beat with a wooden spoon until smooth. Spread the icing over the cupcakes and mark grooves with a fork for a decorative finish or use a spoon and then even it out. I used mini M&Ms for my finishing touch (not the best idea – sprinkles would have been a better option).
Simple. Easy. Delicious.