Fancy a little treat this weekend? Something to perk you up in this wet and windy weather? Have a go at these coffee and chocolate vanilla cupcakes, they are truly scrumptious and I could just eat the coffee frosting by the bucket load ;)
For the cakes I've adapted my favorite cupcake recipe, that of the Hummingbird bakery, their cookbook is amazing, buy it today!
What you need for 12 cakes:
- 120 g self raising flour
- 140 g caster sugar
- a pinch of salt
- 140 g of butter, room temperature
- 120 ml milk
- 1 egg
- 1/4 teaspoon vanilla extract
- 275 g icing sugar
- 30 ml strong coffee
- 1/4 jar of chocolate paste
- 1/2 bar of dark chocolate
Put the flour, caster sugar, salt and 40 g butter in a mixing bowl and beat with an electric mixer until everything is combined. Pour in half the milk and beat until just incorporated. Add the egg, and beat until you have a smooth paste and add the rest of the milk and the vanilla paste. Continue mixing till smooth, careful not to over mix.
Spoon the mix into paper cases until 2/3 full and bake in a preheated oven on 170C for 20-25 minutes. The cakes are ready when the sponge bounces back when touched.
Let the cupcakes cool and with an apple corer take out a bit of cake in the middle, fill this hole with chocolate paste.
For the frosting mix the icing sugar with 100 g butter and 30ml of strong coffee, mix for at least 5 minutes until light and fluffy. You can add a bit of brown food colouring if you think the icing looks to pale. Pipe or pile the icing on your cupcakes, whatever look you prefer.
Melt the chocolate bar in the microwave or in a bowl over boiling water, and decorate your cupcakes with stripes, swirls or dots, be creative!
Sit back, make a cup of coffee and bite into your cupcake, weekend bliss!!