From My Blog Pammi's Kitchen
Here is a little Pammi fact for you I don't drink tea or coffee but I am slightly obsessed with coffee tasting items - chocolate, cake, biscuits, ice cream you name it, if it comes with a coffee flavour I am going to love it. So I thought I would give coffee mocha cupcakes a try and it is fair to say they are now my new favourite cupcakes. If like me your are a non coffee drinking coffee fiend you will love these.Cupcake Ingredients
Coffee Butterfrosting Ingredients
In a large mixing bowl combine the flour, sugar, cocoa, baking powder, salt and butter using a hand held electric whisk bringing the ingredients to a sandy grainy consistency.
In a jug whisk together the milk, vanilla and egg - add half to the flour mixture and beat until the mixture is smooth. Add the remaining milk mixture and beat slowly until the mixture is lump free. Remember to scrape down the bowl using a spatula.
Line a muffin tray with 12 cupcake cases and spoon cupcake mixture into the cases until they are 2/3 full. Once all the mixture is in the cupcake cases place them in the middle of the oven for 20-25 minutes.
You will know the cupcakes are ready when they are firm but bouncy to the touch, also prong one of the cupcakes and if they prong comes out clean then the cakes are ready. Remove from the tray and allow to cool on a cooling rack.
While waiting for the cupcakes to cool you can prepare the coffee butter frosting.
Firstly dissolve the coffee in the hot water and allow to cool from approx 5-10 minutes
In a large mixing bowl beat together the butter, milk, cooled coffee mixture and about 1/2 the sieved icing sugar using the electric hand held whisk, this might take a few minutes.
Add the remaining icing sugar and beat again until the mixture becomes beautiful and creamy.
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