Chocolate Coffee Cupcakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ⅔ cup superfine caster sugar
- ⅔ cup butter
- 3 large eggs
- 1 ¼ cups self-rising flour (sifted)
- 2 Tbsps instant Espresso (mixed with 1 tbsp hot water)
- For the buttecream
- 3 ½ ozs plain Dark chocolate (70% cocoa solids)
- ¼ cup butter
- 2 ½ cups powdered sugar
- 2 Tbsps milk
- To decorate
- roasted Coffee bean
- grated Chocolate
Preparation steps
1.
For the cupcakes: heat the oven to 160°C (140° fan) 325°F gas 3. Place 12 paper cases in bun tins.
2.
Beat the sugar and butter in a mixing bowl until light and creamy.
3.
Beat in the eggs, one by one, adding 1 tablespoon of flour with each.
4.
Beat in the remaining flour with the espresso.
5.
Spoon into the paper cases and bake for 15-20 minutes, until springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the buttecream: melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and leave to cool.
7.
Sift in the icing sugar and whisk until smooth. Whisk in the milk.
8.
Spoon into a piping bag with a multi tip nozzle and applying pressure, pipe the nests. Applying pressure produces the 'spaghetti' look.
9.
Decorate with coffee beans and a sprinkling of grated chocolate.
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