Little Coffee Cakes
Delight your taste buds with these decadent Espresso Cupcakes topped with a rich espresso and chocolate icing. The moist and flavorful sponge is infused with the bold flavor of espresso, making each bite a heavenly experience. Finished off with a swirl of creamy icing and adorned with chocolate-coated coffee beans, these cupcakes are a treat for coffee lovers and dessert enthusiasts alike.
— Constant Cookbook
Ingredients
- 140g golden caster sugar
- 140g butter , softened
- 3 large eggs
- 140g self-raising flour
- 2 tbsp instant espresso mixed with 1 tbsp water
- few chocolate-coated coffee beans , to decorate (optional)
- 200g butter , softened
- 200g icing sugar
- 2 tsp instant espresso mixed with 1 tbsp water
- 50g plain chocolate , melted
Instructions
- Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.
- To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.
Cook Time
17M
Prep Time
PT30M
Yield
MAKES 18
Nutrition
- Calories: 268 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 26 grams carbohydrates
- Sugar Content: 21 grams sugar
- Protein Content: 2 grams protein
- Sodium Content: 0.4 milligram of sodium
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