Mocha cupcakes

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For the cakes:
175g (6oz) self-raising flour
50g (2oz) cocoa powder
175g (6oz) soft brown sugar
175g (6oz) melted butter
4 eggs, separated
60 ml (2 floz) espresso
3 tbsp water

24 paper cake cases, two patty tins (otherwise it will make 12 muffin-sized cakes)

For the cream cheese icing:
75g (3oz) cream cheese, cold from the fridge
25g (1oz) butter, softened
75g (3oz) icing sugar


Method
In a large bowl, sift the flour and the cocoa together and stir in the sugar. Beat in the melted butter, egg yolks, the cooled espresso and water until well combined.

In a clean bowl whisk the egg whites until they form stiff peaks and then add this in three batches to the cake mixture, making sure it is all combined.

Spoon the mixture into the cake cases placed in the holes of the patty tin for support and bake in a preheated oven at 190°c (gas mark 5) for 10 minutes for fairy cake size and 15 minutes for muffin size. They should spring back when touched lightly with the tip of your finger when cooked. Leave to cool completely.

For the cream cheese icing, beat the softened butter until really soft and then beat in the cream cheese until well combined and smooth.  Sift the icing sugar into this mixture and mix well. Add flavourings (e.g.½ tsp vanilla extract) or food colouring as you please and decorate decadently or otherwise.