Cappucino cupcakes - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Easy
Ingredients
For the cupcakes
- 100 g Butter (unsalted)
- 100 g Unrefined golden caster sugar
- 2 Egg(s) (free range)
- 100 g Self-raising white flour
- 1 tsp Vanilla extract
- 1 tbsp Instant coffee powder
- 100 g Dark chocolate chips
For the decoration
- 200 g Mascarpone cheese
- 1 tbsp Unrefined golden caster sugar
- ½ tsp Vanilla extract
- ½ tsp Instant coffee powder
- 50 g Dark chocolate chips
- Cocoa powder for dusting
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1
Preheat the oven to 180°C (160°C fan/gas mark 4). Line a muffin tray with paper cases.
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2
To make the cake, cream together the butter and sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, adding a little flour with each, followed by the vanilla extract and the coffee powder.
For this step you'll need:
- 100g Butter (unsalted)
- 100g Unrefined golden caster sugar
- 2 Egg(s) (free range)
- ½tsp Vanilla extract
- ½tsp Instant coffee powder
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3
Gently fold in the rest of the flour, followed by the chocolate chips. Spoon the mixture into the cupcake cases and bake for 18–22 minutes or until springy to the touch. Remove from the tin and cool on a wire rack.
For this step you'll need:
- 100g Self-raising white flour
- 100g Dark chocolate chips
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4
While the cakes are cooling make the cappuccino topping. Mix the mascarpone cheese, caster sugar, vanilla extract and coffee powder until well blended.
For this step you'll need:
- 200g Mascarpone cheese
- 1 tbsp Unrefined golden caster sugar
- ½tsp Vanilla extract
- ½tsp Instant coffee powder
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5
Spread or pipe on to cupcakes, using a piping bag with a 1cm plain nozzle. Sprinkle over the chocolate chips.