Mocha Cupcakes

Prep time:
45 min
Cook time:
35 min
Makes approx 12


For the cupcakes:

200g (7oz) caster sugar
200g (7oz) unsalted butter, softened
2tsp espresso-strength coffee granules
1tbsp boiling water
4 free-range eggs
200g (7oz) self-raising flour

For the icing:

1tbsp cocoa powder
1tbsp boiling water
250g (9oz) tub mascarpone
2tbsp icing sugar
Grated chocolate, to decorate


1. Preheat the oven to 180ºC/360ºF/gas mark 4.
2. In a food mixer or by hand, beat together the sugar and butter until pale – about 5 mins. Dissolve the coffee in the boiling water, then beat it into the butter mix. Beat in the eggs one at a time, then fold in the flour and mix briefly until combined.
3. Line a muffin tray with paper cake cases, then divide the mixture equally between the cases, which should be about three-quarter full. Bake in the oven for 20-25 mins, until risen and the sponge springs back when pushed. Allow to cool.
4. For the icing, dissolve the cocoa powder in the boiling water, then add the mascarpone along with the icing sugar and beat until combined. Spoon or pip the icing onto the top of the cupcakes and sprinkle with grated chocolate.

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