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Cappuccino cupcakes
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
Elevate classic cupcakes with decadent coffee essence for a gourmet twist.
Ingredients:
  • 100g unsalted butter
  • 2.20 gm vanilla extract
  • 107.50 gm caster sugar
  • 187.50 gm self-raising flour, sifted
  • 64.38 gm milk
  • 20.00 gm cocoa powder, sifted
  • 75g unsalted butter, softened
  • 150.00 gm icing sugar mixture, sifted
  • 1 tsp coffee essence
  • chocolate sprinkles, to decorate
Instructions:
  • Preheat the oven to 180°C/160°C and lightly grease two mini muffin pans with a 1 tablespoon capacity each.
  • With an electric mixer, combine butter, vanilla, and sugar until creamy. Add eggs one at a time, beating well after each addition. Transfer mixture to a large bowl. Mix in half of the flour and cocoa, then half of the milk. Repeat with the remaining flour, cocoa, and milk until well combined.
  • For regular muffin pans, fill each cup with 2 tablespoons of batter. Bake for 15-17 minutes. For mini muffin pans, fill each cup with 1 tablespoon of batter. Bake for 10-12 minutes.
  • Let cakes cool in pans for 2 minutes, then transfer to a wire rack.
  • Prepare the icing: With an electric mixer, whip the butter until fluffy. Slowly mix in the icing sugar until smooth. Add the coffee essence and mix well. Transfer the icing into a sealable bag, then cut a 1cm hole in a corner. Pipe the icing over the cakes, sprinkle with decorations, and enjoy!

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