Chocolate coffee cupcakes

Heat oven to 190 C / Gas 5. Line a cupcake tin with 12 paper cases.

Beat the sugar and the butter together with the eggs, then add all the other ingredients, including the instant coffee powder. Reduce the measure to your own taste, as the flavour is strong. Add the chocolate chips last.

Divide the mixture between the paper cases, one tablespoon each at first, then divide the remaining mixture between the cases.

Bake in the centre of the oven for 15 to 20 minutes, until slightly risen and golden brown. Must be slightly firm to the touch. (Use the back of a teaspoon, as it's hot!)

Take the cupcakes out of the oven and pop them on a wire rack to cool down.

Munch away!