By Ginny
 I wanted to make some chocolate cupcakes, and got inspired to try and Little & Friday cake recipe... The recipe is for two 23cm cakes, so I used a 2/5 version to make 12 small/regular size cupcakes (I would have halved it, but 2.5 eggs was tricky), but I've put the full recipe below. Given that it's dense and moist, I think the size is fine... (the cake recipe itself involves a sugar syrup but I didn't do this for the cupcakes)

Preheat oven to 150C. I cooked the cupcakes for about 20 mins, but it depends on the size of them.

Cake ingredients
5 eggs
2½ cups caster sugar
300ml canola oil (I used grapeseed)
¼ cup strong black coffee, preferably espresso
1 tsp vanilla essence or paste
250g good-quality chocolate, melted (I used a 70%)
2 cups flour
2 tsp baking powder
1 cup cocoa
2 tsp ground cinnamon
200ml milk

Topping ingredients
chocolate ganache - I didn't have cream so made mine with dark chocolate with a nob of butter and dash of milk, seemed to work fine. Their recipe calls for 200g dark chocolate and 1/2C cream)
thread coconut

I used a 12-muffin tin lined with paper liners.

Using an electric mixer, beat eggs and sugar at a medium high speed until mixture becomes pale, voluminous and falls from the beater in a wide ribbon that holds its form before dissolving back into the mixture.

Keep beater on medium speed and slowly drizzle in oil, being careful not to pour too quickly or the mixture will lose volume.

Add coffee, vanilla and melted chocolate. Use a spatula to scrape the bottom of the bowl and make sure the chocolate is thoroughly mixed in.

Sift flour, baking powder, cocoa and cinnamon into a bowl.

Using a large metal spoon, fold a third of the dry ingredients into chocolate mixture. When almost combined, add a third of the milk. Continue in this way until all combined.

Divide into the cupcake tin and bake until cooked.

Cool, then ice and sprinkle with coconut