METHOD - In a sauce pan, cook above ingredients on very low heat until MOCHA mixture is smooth. Remove from heat and allow it to cool. OTHER INGREDIENTS
plain & self-raising flours - 1/2 cup each
coco powder & hazelnut powder - 1/4 cup each
plain yogurt - 1/4 cup
METHOD - Above other ingredients are added to the cooled MOCHA mixture and BAKED in a preheated oven for 15-20 minutes (approximate time) or until cooked through. Transfer baked cupcakes to a wire rack to cool. HOT SYRUP FOR TOPPING
Freshly brewed Espresso coffee - 1/2 cup
brown sugar - 1/2 cup
METHOD - In a saucepan, combine above HOT SYRUP ingredients and cook until sugar dissolves, cook further 2-3 mins until sauce thickens. Remove from heat and spoon this hot syrup over the cupcakes, enjoy!!
