Fairtrade coffee cupcakes

Preheat the oven to 180 C / Gas 4. Oil lightly a dozen muffin tray.

Make the strong black coffee and add to the milk. Sieve the flours together.

Put the butter and caster sugar into a mixing bowl and beat until pale and creamy. Add the eggs, then the milky coffee and beat until mixed thoroughly together.

Fold the flours into the coffee-flavoured batter until smooth.

Pour the cup cake mixture about two-thirds the way up the holes in the muffin tray (or paper muffin cases) and bake for 20 minutes. Remove from the oven, leave for a couple of minutes and then remove from tray and cool on a wire rack for 20 minutes.

For the rich chocolate topping, melt the milk chocolate over simmering water. Leave the chocolate to cool a bit and then beat in the mascarpone until you have a thick creamy mix. Leave this to cool further in the fridge for 5 - 10 minutes.

Spread the chocolate topping over the cooled muffins and sprinkle over with dark or light chocolate strands.