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Cappuccino cakes
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Whip up a delightful homemade dessert to enjoy with friends at home - no need to head out for coffee and cake!
Ingredients:
  • Melted butter, to grease
  • 185g butter, at room temperature
  • 155g (3/4 cup, firmly packed) brown sugar
  • 300g (2 cups) self-raising flour
  • 185ml (3/4 cup) freshly brewed espresso coffee, cooled
  • 125ml (1/2 cup) buttermilk
  • 1 x 250g ctn mascarpone
  • 125ml (1/2 cup) thickened cream
  • 45g (1/4 cup) icing sugar mixture
  • 40.00 ml Kahlua liqueur
  • Drinking chocolate, to dust
Instructions:
  • Preheat your oven to 180°C. Grease 8 tea cups or muffin pans each with a 250ml (1-cup) capacity using melted butter.
  • In a medium bowl, use an electric beater to cream together the butter and sugar until pale and creamy. Incorporate the eggs one at a time, beating well after each addition. Gradually fold in the flour, coffee, and buttermilk using a large metal spoon until fully combined. Evenly distribute the batter among the prepared cups or pans. Bake in the oven for 25-30 minutes or until a skewer inserted into the centers comes out clean. Allow to cool completely for 1 hour before serving.
  • Whisk mascarpone, cream, and icing sugar together until slightly thickened. Stir in Kahlua until well combined.
  • Spread the luxurious mascarpone mixture generously on top of each cake, extending all the way to the edges. Finish off by generously showering them with a dusting of decadent drinking chocolate before serving.

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