Cappuccino Cupcakes
10 Reviews
About the bake
These cappuccino cupcakes has such a simple but tremendously tasty recipe. These cupcakes are a match made in heaven for coffee lovers and will also go down a treat at your coffee mornings. This recipe was created for the 2013 edition of The Little Book of Treats. The Little Book of Treats is produced by Macmillan Cancer Support and 100% of the proceeds go towards helping people affected by cancer.
Ingredients
For the cupcakes
- 100gUnsalted Butter (softened)
- 100gBillington's Unrefined Golden Caster Sugar
- 2Egg(s) (free range)
- 100gAllinson's Self Raising Flour
- 1 tspNielsen-Massey Vanilla Extract
- 1 tbspInstant coffee (powder)
- 100gDark chocolate chips
For the decoration
- 200gMascarpone cheese
- 1 tbspBillington's Unrefined Golden Caster Sugar
- 0.5 tspNielsen-Massey Vanilla Extract
- 0.5 tspInstant coffee (powder)
- 50gDark chocolate chips
- Cocoa powder (for dusting)
Method
Step 1
Preheat the oven to 180°C (160°C fan/gas mark 4). Line a muffin tray with paper cases.
Step 2
To make the cake, cream together the butter and sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, adding a little flour with each, followed by the vanilla extract and the coffee powder.
Step 3
Gently fold in the rest of the flour, followed by the chocolate chips. Spoon the mixture into the cupcake cases and bake for 18–22 minutes or until springy to the touch. Remove from the tin and cool on a wire rack.
Step 4
While the cakes are cooling make the cappuccino topping. Mix the mascarpone cheese, caster sugar, vanilla extract and coffee powder until well blended.
Step 5
Spread or pipe on to cupcakes, using a piping bag with a 1cm plain nozzle. Sprinkle over the chocolate chips.