Cappuccino Cupcakes

Name: Cappuccino Cupcakes
Ingredients: 1 teaspoon instant coffee powder; 1 tablespoon butter, melted; 1 egg; 2 tablespoons caster sugar; 2 tablespoons self-raising flour; 1/4 cup plain flour; 40 g good quality dark chocolate, grated; 1 cup thickened cream; 1 teaspoon drinking chocolate; 1 teaspoon cocoa powder; cocoa powder, to serve; chocolate-covered coffee beans, to serve

12 ingredients

6 steps

Ingredients

1 teaspoon instant coffee powder
1 tablespoon butter, melted
1 egg
2 tablespoons caster sugar
2 tablespoons self-raising flour
1/4 cup plain flour
40 g good quality dark chocolate, grated
1 cup thickened cream
1 teaspoon drinking chocolate
1 teaspoon cocoa powder
cocoa powder, to serve
chocolate-covered coffee beans, to serve

Directions

1

Preheat the oven to 180°C and line a 12-hole (2 tablespoon capacity) flat-based cupcake or patty pan with paper cases.
2

Dissolve the coffee in 1 tablespoon of hot water in a small jug and stir in the butter.
3

Using an electric hand mixer, beat the egg and sugar in a medium-sized bowl until pale and thick; sift the flours together over the egg mixture and using a large metal spoon, gently fold in until just combined; gently stir in the coffee mixture and the grated chocolate.
4

Half fill each paper case with the mixture and bake for 15-18 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean.
5

Leave the cupcakes standing in the pan for 10 minutes, then transfer them to a wire rack to cool.
6

Using an electric mixer, beat the cream until it is thick; sift the drinking chocolate and cocoa over the cream and fold it through the cream to create a marbled effect; spoon the cream mixture over the cupcakes, dust with extra cocoa and top each cupcake with a chocolate-coated coffee bean.