Monday, 1 July 2013

Chocolate Coffee Cupcakes

Cupcakes have become so popular over the last few years. Those who know me know I am cupcake mad from cushions, to crockery, napkins to tins, I love cupcake related paraphernalia  That said I am not a huge fan of actually eating cupcakes. They would not be my top pick in the dessert stakes as I often find the icing a little top heavy and the sponge can be a little underwhelming. So when I manifested this recipe, a combination of chocolate and coffee (two of my favourite flavours) I was delighted to actually really enjoy a cupcake. The chocolate sponge is light but still very chocolatey and the combination of the coffee frosting tops this cupcake off perfectly. Decorated with pink and brown fondant hearts, a foursome of cupcakes is the perfect birthday treat when wrapped up in a picture perfect box.



Chocolate Coffee Cupcakes

Ingredients
For the chocolate cupcakes
100g self-raising flour
20g cocoa powder
140g caster sugar
40g butter (room temperature)
120ml milk
1 egg
1/4 teaspoon of vanilla extract

For the coffee frosting
125g butter
300g icing sugar
3-4 tablespoons of cooled instant coffee



Method
For the chocolate cupcakes
1. Preheat the oven to 170°C.Put the flour, cocoa, sugar, baking powder, salt, and butter in a   
    stand mixer fitted with paddle attachment (or use a handheld electric mixer) and beat on      
    slow speed until you get a sandy consistency and everything is combined. 
2. Whisk the milk, egg, and vanilla together in a pitcher (I used a bowl), then slowly pour about 
    half into the flour mixture, beat to combine, and turn the mixture up to high speed to get rid of     any lumps. 
3. Turn the mixture down to a slower speed and slowly pour in the remaining milk mixture 
    (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue 
    mixing for a couple more minutes until the batter is smooth but do not overmix. 
4. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven 
    for 20-25 minutes, or until the cake bounces back when touched. A skewer inserted into the 
    center should come out clean. Let the cupcakes cool slightly in the pan before turning out 
    onto a wire rack to cool completely. 
5. When the cupcakes are cold, spoon the chocolate, vanilla, or cream cheese frosting on top 
    and decorate with  sprinkles
For the coffee frosting
   1.  Melt the butter in a saucepan until bubbling. Remove from the heat and pour over the icing 
        sugar.
2. Next add the coffee mixture and mix well until the icing is smooth and free of lumps.


E-D's Notes
A friend recently bought me these nifty piping bottles perfect for cake and cupcake decorating. Each bottle has an interchangeable screw on head with different shape and sized piping nozzles. My initial thoughts were that these bottles would be tricky to fill and clean, but in fact I was pleasantly surprised at how well they worked, how easy the were to clean and fill.

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