In a bowl, cream together the 110g grams of
butter and caster sugar. Crack your eggs in a separate bowl and beat slightly,
then add the eggs to the mixture and
mix.
Add the self-raising flour and whisk until
combined.
Line your cupcake tray with cupcake or muffin
cases. Spoon a heaped table spoon of batter into each cupcake case. Keep ¼ of
the batter for your coffee sponge.
In a mug, mix the coffee granules and boiling
water until the granules are dissolved fully. Add this coffee mixture into the remaining
batter and mix until combined.
Spoon this coffee batter (2/3 tbsp level) into
the remaining empty cupcake cases
Bake at 180C for 20 minutes.