Coffee Buttercream Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 1.333 cups all-purpose flour
- ¼ cup cocoa powder
- 1 Tbsp Baking powder
- ½ cup sugar
- 2 eggs
- ⅜ cup sunflower oil
- 1 cup milk
- ½ cup finely chopped Dark chocolate (60% cocoa solids)
- For the buttercream
- ⅔ cup unsalted butter
- 2.333 cups powdered sugar (more if needed)
- 1 Tbsp strong, black Coffee
Preparation steps
1.
For the cupcakes: preheat the oven to 200°C (180° fan) 400°F gas 6. Grease 12 muffin cups or place paper cases in a 12 hole muffin tin.
2.
Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the sugar.
3.
Whisk together the eggs and oil until frothy, then slowly whisk in the milk.
4.
Stir into the dry ingredients until just blended. The mixture will be slightly lumpy. Gently stir in the chocolate.
5.
Spoon into the paper cases and bake for about 20 minutes until risen and springy to the touch. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
6.
For the buttercream: beat the butter until very soft. Sift in the icing sugar and beat well until smooth and creamy. Beat in the coffee until smooth. Add more icing sugar if the mixture is too thin.
7.
Spoon into a piping bag and pipe swirls on top of the cakes.
