This is my first cupcake in the upcoming cupcake series. I came across this magazine that had some amazing cupcakes and I’m determined to try all of them out.
Chocolate and coffee goes hand in hand and out comes this wonderfully delicious treat.
Mocha Cupcake
Source: Friday Magazine
Ingredients (makes 12 cupcakes)
90 g unsalted butter
1/2 cup castor sugar
1/2 tsp vanilla essence
2 eggs
1 cup self-raising flour
15 g cocoa powder
1 tsp instant coffee
1 tbsp hot water
*For the icing
1 1/2 cups unsalted butter
1 3/4 cups icing sugar
50 g dark chocolate
1 1/2 cups unsalted butter
1 3/4 cups icing sugar
50 g dark chocolate
Method
- Dissolve instant coffee in 2 tbsp hot water and set aside to cool.
- In a mixing bowl cream butter,sugar and vanilla essence and add eggs slowly.
- Mix in sifted flour and cocoa powder.
- Add the dissolved coffee and mix well.
- Spoon batter into muffin cups and bake in a pre-heated oven at 180 c for 16-18 mins.
* For the icing
- Melt chocolate and keep aside to cool.
- Cream butter and sugar till light and fluffy.
- Then mix in the melted chocolate.
- Spread the icing evenly over the over cooled cupcakes before serving.
Notes:
*Since I didn’t have self-raising flour I substituted with the following
1 cup All Purpose flour + 1 1/2 tsp baking powder + 1/2 tsp salt
but if you are using salted butter omit the salt.
*I reduce the quantities in half for the icing and still got a decent amount of frosting to cover my little gems.
Winding down with a cupcake,a hot coffee in hand…heavenly!!!
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Penelope Sanchez says
When it comes to cupcakes, I always use mocha for a flavor. It's my favorite.
Penelope
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