1. Oven on 175°C.
2. Add the 2tsp coffee to the 200ml boiling water and stir.
3. Pour the Jungle Oats in a bowl and pour the coffee and hot water over the Jungle Oats and allow the oats to soak while you prepare the rest of the ingredients.
4. Beat together the butter, egg, sugar and vanilla essence for about a minute or so.
5. Sieve the flour, salt, bicarbonate of soda and cocoa powder into the butter and egg mixture and beat.
6. Add the oat and coffee mixture and beat well until blended.
7. Spray the sections in the cupcake tin.
8. Fill each section just over ¾ full with the cake batter.
9. Bake for 15 minutes.
10. Test a cupcake with a skewer after 15 minutes to see if it is baked, if not, bake for another minute or two, but don’t over bake them as the heat will bake them through once they come out of
11. the oven. Note that smaller cupcakes might be ready in less time.  Allow the cupcakes to cool completely before coating them with icing or toppings.
12. Sieve plain icing sugar over each cupcake or your choice of chocolate butter cream icing (recipe to follow), Nutella or caramel.  
13. Jungle Energy Bars grated also create a final encore as a super tasty crumbly topping over the chocolate butter cream icing.  There are so many wonderful flavours to choose from.

To make a double layer whole cake, double the cake mixture and cut out two rounds with parchment paper and place each at the bottom of the cake tin (19/20cm diameter).  Spray the sides and pour the batter into the two cake tins.  Bake for 35 minutes.  Test after 35 minutes with a skewer to see if it is done.  Bake a little longer if the batter is on the skewer.  A few crumbs on the skewer is fine, but do not over bake the cake.

See next for the Chocolate butter cream icing.  This cake also freezes extremely well.

CHOCOLATE BUTTER CREAM ICING

1. Sieve the icing sugar and the cocoa powder and mix together in a large bowl.
2. Add the melted butter, milk and vanilla essence and beat well for about 3 minutes until smooth and fluffy, then spread/pipe the icing over each cupcake or cake layer.  Double the recipe for a 2 layered cake.

QUICK CHOCOLATE DRIZZLE

1. Mix the cocoa and the icing sugar together in a little bowl and then add a teaspoon of hot water at a time until it becomes a smooth, slightly runny sauce.
2. Use a teaspoon to drizzle over the iced cake for added decadence