Line your muffin tray with cupcake liners.

This is the easiest recipe ever. Just mix everything in a bowl, except for the coffee and chopped chocolate. Mix only till its incorporated. It will be quite tough and dough-like.

And yes, you read the recipe correctly. It calls for mayonnaise. And to all of you who don't like mayo (or just find it creepy to bake with), don't worry! You will NOT taste it in the end product.

Now get your coffee....

And half into the mixture. It will look really scary and weird, but just hang on and it will smooth out. (REALLY bad photo, sorry!)

After you've added the remaining half coffee, add in your chocolate chunks and simply stir very slightly to mix the chocolate around. Don't overmix!

Now measure out equal amounts of batter for the cupcakes (I used an ice cream scoop) and add a little caramel in the centre. You can omit the caramel if you don't want it (but why wouldn't you....)

Once they're all filled, bake them for 15-20 minutes. I always check them at the 15th minute mark and add a few minutes depending on how cooked they are then.

While the cupcakes are baking, mix together softened butter and icing sugar in a large bowl until light and fluffy.

I add a dash of cream and vanilla at this point to get the icing slightly loose and flavour it a little.

Then get your cooled, melted chocolate and mix it in.

If it's runny, don't worry. Just pop it in the fridge until you're ready to frost. Even 15 minutes would be enough. This picture is after its refrigerated.

I baked them for 18 minutes! I know they look a little weird but it's because of the chocolate chunks which melted. So it's oozy goozy foozy loozy

After 5 minutes of the cupcakes being in the pan, transfer them onto a cooling rack and cool completely(!) before frosting!

I only did 6 of them cause my dad doesn't like them too sweet...

Frost them and indulge!!!

You could frost them like this too!

It's moist, sweet (but somehow not too sweet) and delicious! Enjoy!