Easy peasy chocolate fairy cakes

Preheat the oven to 180 C / Gas mark 4. Grease two 12 cup muffin tins or line with 18 paper cases.

In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, one at a time, then stir in vanilla, instant coffee and cayenne pepper. Combine the flour, cocoa, baking powder, bicarb and salt; stir into the mixture, alternating with the water, just until blended. Spoon the fairy cake mixture into the prepared cases, dividing evenly.

Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin set over a wire rack. When cool, arrange the cupcakes on a serving platter and ice as desired.