Espresso chocolate cupcakes

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

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

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.


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