Monday, August 24, 2015


Coffee and chocolate are one of the best flavour combinations out there. The coffee enhances the chocolate flavour, and deepens it. These cupcakes are quite quick to make and enjoy. Less than half an hour to make and bake them, then a few more minutes to make the frosting and they are done. This is a small batch of just six of them, but if you are serving a crowd, just double or triple the ingredients and it will be fine. If you do make a large batch, make sure you check them carefully for doneness, and rotate the pans during the baking. You can serve them with a few chocolate covered espresso beans on top, if you like.

For the cupcakes
120 grams plain flour
4 tablespoons unsweetened cocoa powder
1 ½ teaspoon baking powder
2 teaspoons espresso powder
60 grams butter, softened
100 grams sugar
1 medium egg
60 ml hot milk
100 grams mini chocolate chips
For the buttercream
75 grams butter, softened
2 teaspoons espresso powder
100 grams icing sugar, sifted
1 tablespoon double cream

Sift together the plain flour with the unsweetened cocoa, baking powder and espresso powder, and set it aside. In a large bowl, cream together the softened butter with the sugar, until creamy, smooth and lighter in colour. Add the room temperature egg, and blend with an electric mixer on high, until completely incorporated. At this point, start heating up the milk and remove it from the heat just as it is about to start boiling. Add half of the dry ingredients to the creamed butter and sugar, mix briefly, then add half of the hot milk.
Blend well and repeat one more time, using up all of the dry ingredients and the milk. Finally, fold in the chocolate chips. Divide the batter between six standard muffin cups (lined with paper liners) and bake it in a preheated oven, at 190˚C (375˚F) for about 20 minutes. The batter is rather dense and it will bake for a bit longer than a usual batter, so check them regularly with a toothpick to make sure they do not overbake. Once baked, remove them from the oven and let them cool completely.
While the cupcakes are cooling, make the mocha frosting. Beat the softened butter with an electric mixer on high, for a minute or two, until completely creamy. Add the sifted cocoa powder and espresso powder and blend really well. Ideally, beat the frosting about a minute after each ingredient is added. When it becomes creamy, add the sifted icing sugar in a few additions, beating well after each addition. Finally, add the double cream and blend well. If you want to spread the icing instead of piping it, you can add another tablespoon of double cream. Frost the cupcakes to your liking and serve. Yields 6 standard cupcakes.