Real Chocolate Cupcakes with Chocolate Espresso Frosting

Real Chocolate Cupcakes with Chocolate Espresso Frosting

Chocolate Cupcakes

 

espresso chocolate cupcakes_2

 

 

These cupcakes have everything you desire, need, crave, and seek on a daily basis: chocolate (loads of it) and coffee. And as a bonus: they’re really easy to make. I could carry on describing how moist, decadent and amazing they are, but who has time for that when it comes to chocolate? I don’t need much arm-twisting when it comes to chocolate and a caffeine fix, so if you’re the same – these cupcakes are for you!

 

espresso and chocolate cupcakes

 

 

chocolate and espresso cupcakes

 Recipe and Method:

 

 

espresso cupcake with choc icing

 

For the Chocolate Cupcakes

makes 12

prep time: 30 mins

cooking time: 25–30mins, plus cooling time

 

200g butter

1 cup sugar

200g dark chocolate

100ml hot water

2 extra large eggs, beaten

1 tsp vanilla extract

½ tsp fine salt

250g self-raising flour

 

For the Chocolate Espresso Frosting

 

200g milk chocolate

140g icing sugar

5g instant espresso powder mixed with 20ml hot water, or 1/2 a single espresso

100g soured cream

Heat oven to 160C. Line a 12-hole muffin tin with cases. Gently melt the butter, chocolate, sugar and water together in a large saucepan, stirring occasionally, then set aside to cool a little while you weigh the other ingredients.

Stir the eggs, vanilla and salt into the chocolate mixture. Put the flour into a large mixing bowl, then stir in the chocolate mixture until smooth. Spoon into cases until just over three-quarters full (you may have a little mixture leftover), then set aside for 5 mins before putting on a low shelf in the oven and baking for 20–22 mins. Leave to cool. Once completely cool top with chocolate espresso frosting and grated chocolate.

While the cupcakres are baking, prepare the frosting, place the milk chocolate in a bowl set over a pan of gently simmering water. Allow to melt gently until smooth. Set aside to cool, then beat in icing sugar, espresso and soured cream until you have a thick, creamy and spreadable icing. Cover and place in the fridge for 20–30 mins to set a bit. Spread it over the top of the cooled cupcakes.

1 Comment

  • Kyly says:

    Goodness gracious me. I need to find an excuse to make these (otherwise I will eat them all myself). We have a lunch with friends coming up. Bingo 🙂

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