Mocha Cupcakes

Name: Mocha Cupcakes
Total time: 3600 s
Yield: 12 cupcakes
Cuisine: British
Ingredients: 140 g unsalted butter, room temp; 140 g light muscavado sugar; 160 g self raising flour; 2 TBSP espresso coffee; 3 eggs; 175 g unsalted butter, room temp; 200 g icing sugar; 3 tsp espresso coffee; 50 g dark chocolate, melted

Jodie Mann @MannBakes

Scotland

Coffee, chocolate and cake....ALL in one (rather large) mouthful. Can’t go wrong with a simple coffee cake, but with the addition of real melted chocolate into the buttercream, these cupcakes are given some added indulgence we all deserve. #mycookbook #coffeecake #cupcakes

Jodie Mann @MannBakes

Saved

Ingredients

1 hr

12 cupcakes

For the cake
140 gunsalted butter, room temp
140 glight muscavado sugar
160 gself raising flour
2 TBSPespresso coffee
3eggs
For the mocha icing
175 gunsalted butter, room temp
200 gicing sugar
3 tspespresso coffee
50 gdark chocolate, melted

Saved

Steps

1 hr

1

Prepare your cupcake tray by lining each case with a muffin case. Preheat your oven to 170 degrees fan.
2

Make the cake: Place the butter and sugar into a free standing mixer and beat well for 5 minutes until creamy and moussey. Add each egg one at a time, beating for at least 2 minutes for each egg.
3

Add the flour and espresso and folding in gently, being careful not to knock out any of the air. Check the taste that it is to your liking/strength. Divide this mixture between the 12 cupcake cases and bake for around 17-18 minutes or until a skewer comes out clean and the cakes are lightly golden. Leave to cool completely on a wire rack
4

Next, make the buttercream. Place the softened butter and icing sugar into your free standing mixer and beat well until completely smooth. Add in your coffee, mix well and check the taste is to your strength. Next, add the melted chocolate and beat in well.
5

Pipe the buttercream on top of your cooled cakes and enjoy!!