Espresso chocolate cupcakes

Ingredients:

75g butter

300g flour

20g cocoa powder

1tsp baking soda

1tsp baking powder

130g sugar

1 large egg

100g strong coffee

150g whipping cream

few drops of vanilla essence

Method:

1. Preheat oven to 175C. Line a cupcake tin with 12 cupcake liners.

2. Melt the butter, add vanilla essence and let it cool.

3. Sift flour, cocoa powder, baking soda, baking powder and sugar into a large bowl. 

4. Lightly whip the egg together with the cream.

5. Mix coffee with butter, add all liquid ingredients to the dry ones and mix until batter is smooth but liquidly.

6. Divide between cupcakes liners, filling no more than 2/3 full.

7. Bake for 17-20 mins.

Espresso chocolate cream cheese frosting:

200g dark chocolate

100g softened butter

200g icing sugar

200g cream cheese

150g cocoa powder

2tbsp espresso

few drops of vanilla essence

Method:

1. Melt the chocolate and leave to cool.

2. Whip the butter, cream cheese and icing sugar together until light and fluffy.

3. Gradually add cocoa powder and mix until smooth.

4. Add the melted chocolate and whip until well incorporate .

5. Add espresso and vanilla and mix until frosting is smooth and fluffy.