125g/4 oz butter or margarine
125/4oz caster sugar
2 medium eggs
1 tablespoon strong black coffee
150g/5oz self raising flour
125g/4oz mascarpone cheese
1 tablespoon icing sugar, sifted
1 teaspoon vanilla essence
sifted cocoa powder, to dust
Preheat oven to 190C/375F/Gas Mark 5, 10 minutes before baking. Place six large paper muffin cases into a muffin tin or alternatively place on to a baking sheet.
Cream the butter or margarine and sugar together until light and fluffy. Break the eggs into a small bowl and beat lightly with a fork. Using a wooden spoon, beat the eggs into the butter and sugar mixture a little at a time, until they are all incorporated.
If the micture looks curdled beat in a spoonful of the flour to return the mixture to a smooth consistency. FInally beat in the black coffee.
Sift the flour into the mixture, then with a metal spoon or rubber spatula gently fold in the flour. Place spoonfuls of the misture into the muffin cases.
Bake in the preheated oven for 20-25 minutes, or until risen and springy to the touch. Cool on a wire rack.
In a small bowl beat together the mascarpone cheese, icing sugar and vanilla essence. When the cakes are cold, spoon the vanilla mascarpone on to the top of each one. Dust with cocoa powder and serve.
Eat within 24 hours and store in the regrigerator.