Cappacino Muffins
Indulge in the decadent flavors of these moist and rich white chocolate and coffee cupcakes. The combination of white chocolate chips, vanilla extract, and a hint of coffee creates a delightful treat that is sure to satisfy your sweet cravings. Topped with a creamy white chocolate icing and chocolate sprinkles, these cupcakes are perfect for any occasion and are guaranteed to be a hit with your family and friends.
— Constant Cookbook
Ingredients
- 100g Unsalted Butter
- 160g Golden Caster Sugar
- 1 egg
- 50g White Chocolate Chips
- 1 tsp bicarbonate of soda
- 1 tsp instant coffee
- 100g plain flour
- 125 ml Boiling Water
- 1 tsp Vanilla Extract
- Icing
- 225g White Chocolate
- 200 ml double cream
- 1/2 tsp Vanilla Extract
- Chocolate Sprinkles to decorate
- 1 tsp instant coffee
Instructions
- Preheat oven to 175C/Fan.
- Cream the butter and sugar.
- Add egg, vanilla extract, chocolate chips.
- Combine flour and Bicarbonate of Soda and gentle add to mixture. Add water and beat until it forms a batter like mixture.
- Half fill 8-10 muffins and bake for 20/25 minutes. Leave in tin to cool and turn out onto a wire rack to cool fully.
- Meanwhile make the icing by melting the chocolate and combining with cream, vanilla and coffee. When cakes are cold, add icing and sprinkles to decorate. Keep refridgerated once set.
Yield
Makes 8 muffins
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