Mocha Cupcakes

6 years ago

 

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

 

100g Plain Flour
140g Golden Caster Sugar
25g Cocoa Powder
1 & 1/2 Teaspoon Baking Powder
Pinch of Salt
40g Unsalted Butter
1/4 Teaspoon Vanilla Extract

 

 

Coffee Butterfrosting Ingredients
150g Unsalted Butter, at room temperature
1 Tablespoon Milk
2 Teaspoons of Instant coffee dissolved in a small about of hot water (approx a tablespoon)
320g Icing Sugar
All ingredients should be taken out of the fridge and brought to room temp approx an hour before you begin baking for the best results. Set oven to 170 oC/ 325 oF/ gas mark 3.

 

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.

Use a piping bag or palette knife to ice the cupcake - they will keep in an air tight container for 3-4 days.

 

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