Luscious Prune and Coffee Cupcakes

cook 20 mins
  • 2 tablespoons cocoa powder
  • 2 tablespoons boiling water
  • 1½ teaspoons coffee essence
  • 150 g (5 oz) melted butter, cooled
  • 2 large eggs, beaten
  • 125 g (4 oz) soft light brown sugar
  • 75 g (3 oz) stoned prunes, finely chopped
  • 125 g (4 oz) self-raising flour
  • whipped cream, to serve (optional)
  • Lightly grease a 12-hole muffin tin or line it with paper cases.
  • Place the cocoa powder in a large bowl, pour in the boiling water and coffee essence and stir until smooth. Add the melted butter and stir well.
  • Whisk the eggs and sugar into the cocoa mixture, then add the prunes and sift in the flour. Gently fold together.
  • Spoon the mixture carefully into the prepared muffin tin and bake in a preheated oven, 190˚C (375˚F), Gas Mark 5, for 10–12 minutes, until risen and firm to the touch. Transfer to a wire rack and serve warm or cold with whipped cream, if desired.
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