Do you like chocolate? Do you like coffee? Well, if you do, then you can’t go pass this cupcake! This cupcake is moist and chocolaty and with a rich coffee frosting, you can even have it for breakfast!
Cupcakes
(adapted it from Food Network magazine)
- 1 ¼ cup self raising flour
- 1 cups caster sugar
- 120g unsweetened chocolate, chopped
- 2-3 tablespoon of cocoa powder
- 120g unsalted butter, cut into pieces
- 2 teaspoons pure vanilla extract
- 2 large eggs, lightly beaten
Method
- Place sugar and 1 cup of water in a saucepan. Bring to a boil, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.
- Sift together flour and cocoa powder in a bowl.
- Beat the eggs into the chocolate with a mixer, then stir in the dry ingredients.
- Divide the batter evenly between the prepared pans (~1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 20-25 minutes. Transfer to a rack and cool completely.
Coffee Frosting
(From Martha Stewart:Cupcakes)
- 120 g (1/2 cup) butter, room temperature
- 160 g (1 1/2 cups) icing sugar, sifted
- 15 ml (1 tablespoon) instant coffee
- 10 ml (2 teaspoons) pure vanilla extract
- Beat butter and instant coffee at medium speed about 2 minutes.
- Reduce speed and add the icing sugar 60 g (1/2 cup) at a time.
- Beating well after each addition.
- Add vanilla, beat well.
- If not using immediately, frosting can be refrigerated up to 10 days in a airtight container. Before using, bring to room temperature.
NOTES:
- I used 55% dark chocolate in the cupcake mixture, it wasn’t as chocolaty as I wanted so I added in 3-4 tablespoon of cocoa powder and it came out much more chocolaty! If you are already using unsweetness chocolate in the cupcake, you might not need to add extra cocoa powder in.
- My instant coffee for the frosting was fairly strong, I probably used about 2-3 tablespoon of instant coffee powder. I think a strong coffee frosting goes really well with a rich chocolate cupcake!
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19 comments
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July 13, 2010 at 12:32 pm
Tes
The coffee frosting looks so amazing. The cake looks moist and perfect!
July 13, 2010 at 11:57 pm
Tommy
Your instructions are so concise. My cupcakes turned out perfect.
September 9, 2010 at 12:26 pm
C
These are probably the best home-made cupcakes I’ve ever eaten…yum!
May 14, 2011 at 6:15 pm
drey
did u need to dissolve the 1tablespoon of coffee powder in milk? if so, how much milk would u use? thanks 🙂
May 16, 2011 at 12:42 pm
kwanster
Hi Drey
I dissolved the instant coffee powder with just water hot water, I I used about 2-3 tablespoon of coffee powder to about 2 tablespoon of hot water. I still only have put in 1 tablespoon of coffee liquid, the stronger and thicker you coffee liquid is, the richer your frosting will taste like coffee, so its upto you how strong you want your frosting to taste 😉 I hope that helps! 🙂
May 17, 2011 at 11:25 am
drey
that’s awesome! thank u!! 🙂 i tried it and my friends all loved it! thank u for sharing the recipe!
May 18, 2011 at 6:58 am
kwanster
Excellent! I am so glad you and your friend loved it! 🙂 made my day!
August 13, 2011 at 8:51 pm
Penny
What do you preheat the oven to?
August 14, 2011 at 6:07 am
kwanster
Hey penny
Oven should be preheated to 180C. Sorry about that!
January 23, 2012 at 4:09 pm
Daksina
Hi, thanks for the recipe…I’ve just made them and they cracked on the top…any ideas why? Cheers!
January 24, 2012 at 3:37 am
kwanster
Hi daksina. Im sorry to hear about the cracking! One of the reason could be because ur oven temperature was too hot and it might dry out the top of the cupcakes. But does the cupcake tastes good? As long as it tastes good, cracking is not a problem 😉
January 24, 2012 at 9:05 am
Daksina
Thanks! I used egg replacer so they were a little bit like brownies…but really yummy nonetheless! This is the best coffee frosting recipe I have ever used so thanks again! Gorgeous!
February 2, 2012 at 3:11 pm
Lx
If I want to refrigerate the cupcake after frosting them, will anything happen to the frosting on the cupcake?
February 2, 2012 at 4:17 pm
kwanster
Hi Lx, I have never refrigerated these cupcakes before, usually finished within one day 😉 but the frosting should be ok after being refrigerated. Bring the cupcakes back this to room temperature before serving 🙂 hope that’s help 🙂
February 12, 2012 at 10:13 pm
Alexandra Bornac
amazing recipe!!!!!! it turned out perfect!!!
May 4, 2013 at 2:16 pm
Tin
I’m planning to convert this into a cake ’cause it looks so yummy! I’m wondering how many cupcakes will this recipe produce? 🙂
May 7, 2013 at 8:06 am
kwanster
Hi Tin! It makes 12 cupcakes 🙂
May 15, 2013 at 4:39 pm
Melissa
When I initially commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment is added I get
four e-mails with the same comment. Is there any way you can remove me from that service?
Thank you!
May 15, 2013 at 11:03 pm
kwanster
Hi Melissa,
I just checked but I dont have access of the email notification option. I’m really sorry! But I think you might be able to unsubscribe it when an email comes ( there should be an option to unsubscribe at the bottom of email?) I’m really sorry I couldn’t help further!