Mocha cupcakes

Mocha cupcakes
Photography by Brett Stevens. Food styling by Kristen Wilson

Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Course: Dessert, Snacks
Favourite flavours: Cakes/baking, Chocolate
Cooking method: bake


Mocha cupcakes
INGREDIENTS

1 tablespoon instant coffee granules
¼ cup (60ml) hot water
125g butter, softened
¾ cup (165g) caster sugar
2 eggs
1 tablespoon cocoa powder
1 cup (150g) self-raising flour
2/3 cup (80g) almond meal
125g dark chocolate, melted
¾ cup (180ml) buttermilk
coffee beans, to decorate, optional

coffee buttercream
3 teaspoons instant coffee granules
1½ tablespoons hot water
185g unsalted butter, softened
2¼ cups (360g) icing sugar, sifted

METHOD

Preheat oven to 180°C (160°C fan-forced). Line a 12-hole, 1/3-cup (80ml) capacity muffin pan with paper cases.

Combine coffee granules and hot water in a cup. Stir until dissolved.

Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions.

Fold in half of the combined sifted cocoa and flour, all the almond meal and then the chocolate. Fold in the buttermilk, remaining flour mixture and the coffee mixture.

Divide mixture among paper cases. Bake for about 20 minutes or until cooked when tested with a skewer. Cool cakes on a wire rack.

Coffee buttercream

Combine coffee granules and hot water in a cup. Stir until dissolved. Beat butter in a medium bowl with an electric mixer until as pale as possible. Gradually beat in half the icing sugar, all the coffee mixture, then the remaining icing sugar.

Using a piping bag fitted with a small plain nozzle, decorate cakes with Coffee Buttercream. Top each cake with coffee beans, if desired.



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