200 grams sugar
120 grams butter
1 teaspoon vanilla
150 ml freshly brewed espresso
100 ml milk
20 grams unsweetened cocoa powder (4 levelled tablespoons)
150 grams all purpose flour
30 grams cornflour (cornstarch)
2 teaspoons baking powder
½ teaspoon baking soda
First sift the flour with the cornflour (cornstarch), baking powder and baking soda, and set it aside. Make the espresso, add piping hot milk, mix and pour it over the cocoa powder, stir well to dissolve the cocoa and set it aside to cool down. Beat the softened butter with the sugar, on high, until light and fluffy, then beat in the eggs, one at a time, beating well after each, then beat in the vanilla.
Add one third of the dry ingredients to the batter and mix it in, then add one third of the espresso and cocoa mixture and mix it in as well, and repeat until you use up all of the ingredient. Immediately divide the batter between 15 muffin cups, lined with paper liners, and bake in a preheated oven at 200˚C (395˚F), for 12-15 minutes. Serve warm or cold.Baker's note: As they do not have a lot of baking powder in them, do not expect them to rise quite a bit or have a dome.