Chocolate-Coffee Cupcakes

Name: Chocolate-Coffee Cupcakes
Ingredients: 1/2 cup butter, diced; 1 1/4 cup sugar; 3.5 oz dark chocolate, chopped; 2 tbsp coffee liqueur; 3/4 cup, plus 2 tbsp all-purpose flour; 2 1/2 tbsp self-rising flour; 2 tbsp cocoa powder; 1 None large egg, beaten; 3.5 oz white chocolate, chopped; 2 tbsp heavy cream; None None Silver sugar balls, to decorate

11 ingredients

6 steps

Ingredients

1/2 cup butter, diced
1 1/4 cup sugar
3.5 oz dark chocolate, chopped
2 tbsp coffee liqueur
3/4 cup, plus 2 tbsp all-purpose flour
2 1/2 tbsp self-rising flour
2 tbsp cocoa powder
1 None large egg, beaten
3.5 oz white chocolate, chopped
2 tbsp heavy cream
None None Silver sugar balls, to decorate

Directions

1

Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
2

In a medium saucepan, combine butter, sugar, dark chocolate, liqueur and 1/2 cup hot water. Stir over low heat until smooth. Transfer mixture to a medium bowl. Cool for 10 mins.
3

Sift flours and cocoa together. Fold into chocolate mixture. Stir in egg. Spoon mixture into muffin cups until two-thirds full.
4

Bake for 20-25 mins, until a skewer comes out clean. Cool in pan for 5 mins. Transfer to a wire rack to cool completely.
5

In a medium heatproof bowl, combine white chocolate and cream. Heat over a saucepan of simmering water, stirring until melted.
6

Using an electric mixer, beat white chocolate mixture for 3-5 mins, until thick and fluffy. Spread over cooled cupcakes. Decorate with sugar balls.