Mocha Cupcakes

Name: Mocha Cupcakes
Ingredients: 1 tbsp instant coffee granules; 8 tbsp (1 stick) butter, softened; 3/4 cup powdered sugar; 2 None eggs; 1 tbsp unsweetened cocoa powder; 1 cup self-rising flour; 2/3 cup ground almonds; 4 oz semi-sweet chocolate, melted; 3/4 cup buttermilk; None None Coffee beans, to decorate; None None FOR THE COFFEE BUTTERCREAM; 1 tbsp instant coffee granules; 12 tbsp (1 1/2 sticks) unsalted butter, softened; 3 cups powdered sugar, sifted

14 ingredients

5 steps

Ingredients

1 tbsp instant coffee granules
8 tbsp (1 stick) butter, softened
3/4 cup powdered sugar
2 None eggs
1 tbsp unsweetened cocoa powder
1 cup self-rising flour
2/3 cup ground almonds
4 oz semi-sweet chocolate, melted
3/4 cup buttermilk
None None Coffee beans, to decorate
None None FOR THE COFFEE BUTTERCREAM
1 tbsp instant coffee granules
12 tbsp (1 1/2 sticks) unsalted butter, softened
3 cups powdered sugar, sifted

Directions

1

Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners. Mix coffee granules and 1/4 cup hot water in a small bowl until dissolved.
2

Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
3

Sift cocoa powder and flour into a medium bowl. Fold 1/2 the flour mixture into the batter. Fold in the ground almonds and melted chocolate. Fold in the buttermilk, remaining flour mixture and coffee mixture. Divide among muffin cups.
4

Bake for 20 mins, or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5

For the buttercream, mix coffee granules and 2 tsp hot water in a small bowl until dissolved. Beat butter in a medium bowl with electric mixer until as pale as possible. Gradually beat in 1/2 the powdered sugar, then all the coffee mixture, then the remaining powdered sugar. Spoon into a piping bag fitted with a plain tip. Pipe buttercream onto cooled cupcakes. Decorate with coffee beans.