Step 1

Pre-heat your oven to 160ºC/140ºC fan.

Step 2

Place your cupcake cases into a muffin tin.

Step 3

Sift the self-raising flour (150g), coffee powder (10g) into a large bowl and salt (⅛ tsp). Add the remaining ingredients (3 medium eggs, 165g soft margarine, 165g soft light brown sugar and 1½ tsp milk) and mix until fully combined (either by hand or using an electric mixer on a low speed).

Step 4

Divide the mixture equally between the muffin cases (I use a cupcake scoop to help split it evenly).

Step 5

Bake for 18-20 minutes until a skewer inserted into the middle comes out clean. Leave the cupcakes to cool in their tins for about 10 minutes and then move them to a wire rack to cool fully before decorating.