Friday, 1 August 2014

Recipe: Mocha Cupcakes


These cupcakes are really delicious and very rich! The sponge is has an amazing coffee flavour, which goes beautifully with the chocolate frosting. They're lovely to make for a special treat, and are nice to indulge in with a cup of coffee. 

We've adapted this recipe from the Hummingbird Bakery recipe. 


You will need:
For the cupcakes:
250ml Milk
15g Cocoa powder
5g Espresso powder
80g Unsalted butter
280g Caster sugar
240g Plain flour
2 eggs
1 tbsp Baking Powder
Pinch of Salt

For the frosting:
70ml Milk
30g Cocoa powder
500g Icing sugar
150g Unsalter butter

Plus any decorations you may want to add!
We opted for chocolate buttons, which are rather addictive and easy to snack on while you bake.


Start by preheating the oven to 190C.


Heat the milk until warmed through.
Add the cocoa powder and espresso powder to the milk and stir until dissolved (this also is a good method for a nice cup of mocha!) then put to one side to cool.

Mix the butter, sugar, flour, baking powder, and salt until texture of fine breadcrumbs (as you can see below), this will be easiest in a food processor or with an electric whisk!




Whisk the eggs and mocha mixture together.


Gradually pour this mixture into the dry ingredients and mix until batter is smooth.


Spoon the batter into muffin cases until (remember not to overfill them - about 2/3 full is a good amount), this will make around 12-15 depending on the size of the tin and cases.



Bake for 20-22 minutes, a good way to tell if they're done is to stick a skewer or tooth pick into the middle of the muffin, if it comes out clean, they're finished!


Place on a cooling rack until room temperature, they need to be cooled to frost.

Now for the frosting!


Like before, warm the milk until hot but not boiling and add cocoa powder.
Stir until dissolved, then let this cool. 
Beat the icing sugar and butter together until it has a sand-like consistency.
Slowly add the chocolate milk to the icing sugar mix while continuing to mix together. Stop when you have reached a light and fluffy texture.
Feel free to add in more icing sugar if you like your frosting to be a little thicker. 




When cupcakes have cooled, using a knife or piping bag frost and decorate your buns!



Enjoy!
x

10 comments:

  1. Oh, it lookes delicious!!! I'll have to try this recipe out tomorrow... Trying to be healthy will have to wait! Anyway, I have been loving your blog so much recently that I decided to nominate you to the Liebster Award I really hope you haven't done it before... But if you're interested, more details will be on my blog, where I also linked your blog!

    Love,
    www.makeitjulia.blogspot.com

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  2. they look amazing :)

    http://sbr-fashion-fashion.blogspot.com/

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  3. Yum yum yum!!!! These look sooooo delicious! Will be giving them a go!

    The Velvet Black // UK Style, Beauty & Lifestyle Blog

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  4. So delicious, I would love to have one right now.

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  5. Ooh wow, coffee and chocolate....it doesn't get much better than that! Love your cupcake holder also! Great post!
    dimplesdiaries
    x

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  6. I always love anything mocha/chocolate... The chocolate buttons on top of these are a great idea - I've never used them for anything other than melting.

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    Replies
    1. They're great for decorating, simple yet effective (and tasty!)
      x

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  7. Chocolate coffee cupcakes sound like a dream right now! Wish I had one as a pre dinner snack! ;)

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