2 tablespoon instant coffee
½ cup hot water
½ cup oil
1 cup castor sugar
1 teaspoon vanilla essence
1 & ½ cups flour
4 teaspoon baking powder
½ cup chopped pecans
Mix hot water and coffee. Allow to cool completely.
Beat coffee mixture, oil & sugar.
Add in vanilla essence. Beat & add in one egg at a time.
Add sifted dry ingredients and beat.
Fold in chopped pecans.
Spoon into greased mini cup cake pans.
Bake in preheated oven at 200°c for about 7 minutues or until done.
Once cool decorate with beaten caramel treat & grated or melted chocolate.