Chocolate coffee cupcakes


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Last night my beau mentioned to me that there is a bit of a shortage under the menu for sweet things. And indeed, he is right!  Although I do believe that there were ulterior motives to the gentle reminder as he has the sweet tooth in the house…

This recipe started out as a red velvet cupcake recipe, but I have adjusted into a rich, moist, dark chocolate cupcake recipe with a hint of coffee. I rounded it off with light, fluffy butter cream icing, but believe it will go beautifully with chocolate ganache as well.  This recipe gives 12-14 cupcakes.

Chocolate cupcakes:

60 grams softened, room temperature butter

150 grams castor sugar

1 large egg

1 teaspoon vanilla essence

40 grams good quality cocoa

110 ml cold black filter coffee (I didn’t have instant coffee but it should work as well)

110 grams white cake flour

1/4 cup double greek yoghurt

1/2 teaspoon bicarbonate of soda

1 1/2 teaspoons white spirit vinegar

Preheat oven to 180 degrees Celsius. Whisk the sugar and butter together until creamy. Add the egg and whisk for another 5 minutes until light, fluffy and creamy. In a separate measuring jug, add the cocoa and coffee and mix into a think paste.  Add to the egg and butter mixture, together with the vanilla essence. Whisk together. Slowly sift the flour into the butter mixture, and mix with a wooden spoon or spatula after each addition. Add the yoghurt and mix everything together. In a separate container mix the bicarbonate of soda and vinegar and add to the cake batter. Mix gently. Scoop a heaped tablespoon of the cake batter into prepared muffin or cupcake cases in a muffin pan and place in the preheated oven. Bake for 20-25 minutes. This is the time it takes to bake in my convection ovens, but because ovens differ it will be worthwhile to keep an eye on the cupcakes. The cupcakes are ready when a knife or cake tester comes out clean when piercing the cupcake. Place on a cooling rack and allow to cool completely before icing the cupcakes.

Buttercream icing:

100 grams softened, room temperature butter

2 cups icing sugar, sifted

5 ml milk

5 ml lemon juice

1/2 teaspoon caramel essence

Place the butter in a mixing bowl together with the caramel essence.  Sift 1 cup of icing into the mixing bowl and whisk, using a hand-held whisk. When everything comes together, add the second cup of icing and teaspoon of lemon juice. Whisk together again until everything comes together. Now add the milk, and whisk again until fluffy. Decorate the cupcakes using either a piping bag or knife and decorate to taste!

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