Little cappuccino cakes

I love to drink cappuccino, and these little cakes are my cake version. They're a Victoria sponge mixture really, so are very easy to make using the all-in-one method.

3 tspn instant coffee
2 tspn boiling water
175g soft butter or margarine
175g muscovado sugar
175g sr flour
1/2 tspn baking powder
3 eggs

To decorate
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.

I like these cakes because they're not too sweet. The tartness of the creme fraiche goes well with the coffee flavour. I found a box of chocolate pieces in a very nice local shop, and was a bit sceptical about how it would taste as it wasn't a well-known name, but it's got a great flavour. A nice treat with your afternoon cuppa. I'm not sure if a low-fat version of creme fraiche would work, as I don't know if it can be whipped. Must buy some and try. If you want a sweeter cream, you can add a little icing sugar to it.