A few weeks ago I posted this recipe on my personal blog for a delicious and moist chocolate cake.
These cupcakes are very similar…one or two omissions and additions and you can create these delicious spongy
morsels of delight cakes in time for tea.
This recipe makes 9 cupcakes - you can double up if you're baking for a larger party than...ahem...one!
3/4 C flour,
1 t baking powder,
1/8 C cocoa powder,
1/2 C sugar,
1/3 C butter, soft (I use salted butter, so omit the dash of salt)
1/2 C instant coffee,
1/2 t vanilla,
1/4 C chocolate chips (I use Cadburys Top Deck).
Preheat the oven to 175ºC.
Sift the flour, baking powder and cocoa and set aside.
Combine the coffee and vanilla and set aside to cool.
With the paddle attachment, cream the butter and sugar for 4-5 minutes.
Add the egg and mix well.
Alternate mixing in some of the dry ingredients and then some of the coffee mix until everything is well combined.
Fold in the chocolate chips.
Pour into cupcake wrappers set in a muffin tin.
Bake for 20 minutes.
For the chocolate frosting:
1/2 C butter, soft,
1 C icing sugar,
1/8 C cocoa,
1/2 t vanilla,
1/2 t coffee.
Whip the butter for 5 minutes until light.
Mix together the icing sugar and cocoa and add to the butter.
Add the vanilla and coffee and mix well.
You can add a little cream or milk to change the consistency if you like.
Pipe roses using a large star shaped piping nozzle.
I made a few fun cupcake toppers using pretty paper and these cute heart, star and cupcake buttons.
Simply cut out the shapes you want from scrap booking paper.
Sew or glue a button into place.
Then glue the top of a toothpick down followed by another cutout of paper to cover the back…these cupcake toppers are festive and perfect for baby showers, engagement parties, weddings, hen parties, tea for one...any occasion you can imagine.