Mini Mocha Cupcakes | Baketember

Hello Lovelies,

Welcome back to Baketember! I’m back today with a recipe that I’ve created for the perfect mini coffee cupcake. I’m a huge coffee addict and love infusing anything with an injection of coffee flavour. These cupcakes are mocha inspired; chocolate, coffee and milk being the main flavours that feature throughout.

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Ingredients Needed:

CAKE BATTER-

  • 110g plain flour
  • 110g caster sugar
  • 110g unsalted butter
  • 2tsp baking powder
  • 2tsp vanilla extract
  • 1tsp instant coffee, 1tsp cocoa powder, mixed into a paste with 3tbsp boiling water
  • 2 eggs

ICING-

  • 140g unsalted butter
  • 280g icing sugar, sifted
  • 1-2 tbsp milk
  • 2tsp instant coffee, mixed into a paste with 1tsp boiling water

Method:

  • Line a mini cupcake tray with cases and pre-heat the oven to 180 degrees Celsius.
  • Mix the butter and sugar together in a kitchen aid until they have a pale colour and fluffy consistency. This should take about 4-5 minutes.
  • Next, mix in the eggs one by one and then the vanilla extract- I use the Nielsen-Massey brand which is slightly more expensive but has a much more authentic vanilla taste than Dr Oetker or other, cheaper brands.
  • Sift in the flour little by little, continuing to mix the batter with a steady and consistent speed.
  • Now you can add the mocha mix (chocolate and coffee paste) and combine until the batter is completely light brown and equally incorporated.
  • Spoon the batter into the cupcake cases and bake in the centre of the oven for 12-15 minutes.
  • To prepare the frosting, cream together the icing sugar and butter for about 7 minutes until they form a pale colour. Add the icing sugar little by little to avoid huge clouds of icing sugar billowing out of your mixer and covering the kitchen/your clothes- that’s my biggest mistake each time!!
  • Add a little milk to loosen the mixture and create a better texture, then you can add the coffee paste once you’re happy that everything has been incorporated enough. The mixture will become even looser so if you’re after a thicker structure, then don’t add the milk to ensure that there’s not too much liquid involved.
  • Use a star-tipped icing nozzle, spoon the icing into a piping bag and once the cupcakes are completely cool, pipe as much or as little onto them as you’d prefer. My cakes tend to be more icing than sponge so I go for huge towers of icing, which actually reminds me of a cappuccino anyway.
  • You can add grated chocolate on top to make it look even more like a hot drink, although I prefer without as I’m trying to cut down on chocolate- it’s not going that well to be honest…

And there we have it! I love mini cupcakes as any miniature foods are just so cute and fun, plus you can eat more of them without feeling all that cake guilt! Well, that’s what I tell myself anyway when I’m tucking into my 3rd one with a nice cuppa…

Lots of Love,
Daisy xxx

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  1. September 2, 2016 / 3:31 pm

    Whatever includes coffee and chocolate I’m in it!Your cupcakes look stunning!

    • September 3, 2016 / 7:17 am

      I completely agree, these are completely addictive as well!x

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