3 tspn instant coffee
2 tspn boiling water
175g soft butter or margarine
175g muscovado sugar
175g sr flour
1/2 tspn baking powder
300ml thick creme fraiche [or double cream if you want to be more decadent]
75g pieces of dark chocolate
Preheat oven 180C/gas4
Grease a 12-hole muffin tin.
Dissolve the coffee in the water.
Beat the rest of the ingredients together in a mixer till it's smooth and add the coffee.
Put the mixture into the muffin tin and smooth the tops.
Bake for about 12-14 mins till well risen.
Cool on a wire rack.
Whip the creme fraiche till it has little peaks.
Cut the cakes in half and fill with some of the creme.
Decorate the top with a little more creme and add some chocolate pieces to decorate.