Printer friendly version
-
Coffee cupcakes with chocolate frosting
- Prep time:
- 20 mins
- Cook time:
- 15 mins
- Serves:
- 12
Silvena Rowe shows that coffee is not just for drinking, in this fabulous fuss-free recipe for coffee cakes with creamy chocolate topping
Similar recipes
Ingredients
For the cakes
- 175g self-raising flour
- 175g Butter, at room temperature
- 175g caster sugar
- 3 large Eggs
- 45ml espresso coffee
- 75g Pecans, roughly chopped
For the syrup
- 30ml hot espresso coffee
- 50g light muscovado sugar
For the topping
- 100g Mascarpone, at room temperature
- 50g milk chocolate, melted and cooled
- 12 Pecan halves
Method
1. Preheat the oven to 180C/gas 4. Whisk the flour, butter, sugar and eggs together in a large bowl, until smooth and fluffy.2. Fold in the coffee and chopped nuts.
3. Spoon the mixture into 12 paper cake cases set them in a muffin or tartlet tin. Bake for 15 minutes or so, until risen and firm to the touch.
4. While the cakes are in the oven, stir the sugar and espresso together. As soon as the cakes come out of the oven, pierce them in several places with a skewer and drizzle over the syrup. Leave to cool.
5. To make the topping, whisk the mascarpone and cool melted chocolate together until smooth. Spread over the cakes, decorate each with a pecan half and serve straight away.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register