3 cups flour

3 tsp baking powder

1 ½ tsp bicarb

¾ cup cocoa

1 ½ cups sugar

½ cup boiling water mixed with 1 tsp coffee

1 ½ cups oil

1 ½ cups buttermilk or yoghurt

1 tsp vanilla essence

1 cup cooled boiled water

Make the half cup coffee and allow to cool completely.

In a large bowl, sift all the dry ingredients together. In a separate bowl, whisk together the wet ingredients. (Except the cup warm water) Add the wet ingredients to the dry ingredients and mix with a hand whisk (not an electric beater) until well combined. Lastly add in the hot water and mix until smooth and lump free.

Transfer to a large baking tray lined with baking paper and bake on 180 degrees for 40- 50 minutes or until a skewer stick comes out clean or fill muffin cups in a cupcake pan and fill your muffin cups ½ -¾ full depending on how high you want your cupcakes.

Bake for 12-15 minutes or until a skewer stick comes out clean.