This unusual icing only takes a couple of minutes to make. Once these cupcakes are iced you can let them set or eat while they’re still sticky, it is up to you…!!!

Ingredients: (Makes 24)

• 3 eggs
• 175 g/6 oz caster sugar
• 140 g/5 oz self-raising flour
• 28 g/1 oz cocoa powder
• 175 g/6 oz unsalted butter or margarine
• 85 g/3 oz plain chocolate chips
• 1 tablespoon milk
• 115 g/4 oz white chocolate chips
• 2½ tablespoons cold black strong coffee
• 115 g/4 oz icing sugar, sifted
• 3 tablespoons chocolate strands

Method:

Preheat the oven to 175ºC/350ºF/Gas mark 4. Line 2 12-cup muffin tins with paper baking cases.

Combine the first 7 ingredients in a large bowl and beat for 3 to 4 minutes with an electric whisk until smooth. Divide the mixture between the cases and bake for 15 minutes until well risen and golden brown. Remove from the oven and cool for 5 minutes. Transfer to a wire rack to cool completely.

Put the white chocolate chips and coffee in a bowl over a pan of simmering water and heat until melted. Remove from the heat and stir in the icing sugar. Spread the icing over the cupcakes and sprinkle with the chocolate strands.

Store in an airtight container for up to 4 days.