2 tablespoon instant coffee ½ cup hot water ½ cup oil 1 cup castor sugar 4 eggs 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°Cup for about 7 minutes or until done. Once cool decorate with beaten caramel treat & grated or melted chocolate.