Preheat the oven at 180, for 10 minutes

Arrange a tray with cup cake holders or line the muffin tray with liners and set aside

Set the kettle with drinking water for boiling, so it is ready as you go along

Keep all the measured quantities of ingredients ready

Add all the wet ingredients into the blender.

Blend on a low speed till the sugar is well incorporated

Add in the cocoa powder and instant coffee and Pulse a couple of times

Add in the rest of the dry ingredients and give short pulses. the mixture will not be well incorporated because the wet ingredients are not enough. so push down a bit and pulse at very short intervals.

Now measure out 2/3 cup of water and pour it in. Pulse till smooth. Do not run for a very long time

Use the ice cream scoop to add the batter into the cupcake moulds.

The batter appears a bit runny..but that is the right consistency

Top it with almond flakes or nuts of choice

Place in the preheated oven for 12 minutes ( plus or minus 2 minutes depending on the oven)

Watch the cupcakes as they rise... do not open the oven door.

Check if done by using a toothpick which comes out clean.

Cook on a wire rack for around 10 minutes and watch them vanish.