Toffee mocha cupcakes - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Easy
Ingredients
For the cupcakes
- 100 g Butter (unsalted)
- 60 g Unrefined golden caster sugar
- 60 g Unrefined light muscovado sugar
- 3 Egg(s) (free range) medium
- 1 tsp Vanilla extract
- 200 g Self-raising white flour
- 1 tsp Baking powder
For the coffee buttercream
- 1 tsp Cocoa powder
- 1 tsp Water hot
- 50 g Butter (unsalted)
- 100 g Unrefined golden icing sugar
- Chocolate decorations
- 1 tsp Espresso coffee
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1
Preheat the oven to 180°C (170°C fan, gas mark 4). Line the muffin tin with muffin papers, or grease and flour each hole individually.
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2
In a small saucepan, melt together the butter and sugars until the sugars are dissolved. Sift together the flour and baking powder.
For this step you'll need:
- 100g Butter (unsalted)
- 60g Unrefined golden caster sugar
- 60g Unrefined light muscovado sugar
- 200g Self-raising white flour
- 1tsp Baking powder
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3
Beat the eggs and vanilla extract. Allow the butter and sugar to cool slightly and stir in to the eggs. Immediately stir in the flour and baking powder.
For this step you'll need:
- 3 Egg(s) (free range) medium
- 1tsp Vanilla extract
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4
Spoon into the muffin papers, about two-thirds full. Bake for 20 – 25 minutes.
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5
To make the icing, mix together the cocoa, espresso powder and hot water until dissolved for the mocha flavouring. Beat together the butter, icing sugar and mocha flavouring, until well blended.
For this step you'll need:
- 1tsp Cocoa powder
- 1tsp Espresso coffee
- 50g Butter (unsalted)
- Chocolate decorations
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6
Fill the piping bag, and pipe onto the muffins decoratively. Sprinkle with chocolate sprinkles and serve with hot coffee.