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Baby mocha cakes with coffee syrup
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Elevate your Saturday with elegant adult cupcakes.
Ingredients:
  • 125g butter, chopped
  • 185ml water
  • 215g caster sugar
  • 20.00 ml instant coffee powder
  • 100g dark chocolate, chopped
  • 75g plain flour
  • 75g self-raising flour
  • 40g cocoa powder
  • 30g hazelnut meal
  • 1 egg, lightly whisked
  • 125ml espresso
  • 100g caster sugar
  • Chocolate-coated coffee beans, to decorate
Instructions:
  • Preheat your oven to 160°C. Line 48 mini muffin pans with paper cases that each have a 1 1/2-tablespoon (30ml) capacity.
  • In a small saucepan over low heat, melt butter, water, sugar, coffee powder, and chocolate together until smooth, stirring constantly for 3-4 minutes. Allow the mixture to cool slightly for 10 minutes after removing from heat.
  • Sift the flours and cocoa over the chocolate, add hazelnut meal, and whisk until combined. Mix in the egg. Spoon into cases and bake for 10-12 mins. Cool on a wire rack.
  • In a small saucepan over medium heat, combine the coffee and extra sugar. Stir and cook for 2 minutes until the sugar dissolves. Increase the heat to high and bring to a boil, then cook for another 2-3 minutes until the syrup slightly thickens. Remove from the heat and drizzle the hot syrup over the cakes. Garnish with a chocolate-coated coffee bean and arrange on a platter to serve.

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