1 cup butter
7 ounces dark chocolate
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
1 cup self-rising flour
Preheat an oven to 175 degrees C. Line a muffin pan with paper or foil liners.
Melt the butter and chocolate in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and let cool.
Blend the eggs and sugar with a mixer in a large bowl. Stir the cooled melted chocolate into the egg mixture. Add the vanilla extract and instant coffee. Sift in self-rising flour and stir until well combined. Fill muffin cups 2/3 full. Bake in the preheated oven until the tops spring back when lightly pressed, about 15 to 18 minutes.