An excellent way of working extra coffee into your day!
I could make cupcakes till the cows come home. The only problem with that is my house gets very tired of eating them. This recipe, which has been slightly adapted from the Women’s Weekly, is one of CJ’s favourites. He loves coffee and chocolate and it only makes 10-12, so you are not left with stale cupcakes for days!
1 tablespoon instant coffee granules
¼ cup (60ml) hot water
125g butter, softened
¾ cup (165g) caster sugar
1 tablespoon cocoa powder
1 cup (150g) self-raising flour
2/3 cup (80g) almond meal
125g dark chocolate, melted
¾ cup (180ml) buttermilk
Shaved chocolate to decorate
3 teaspoons instant coffee granules
1½ tablespoons hot water
185g butter, softened
2¼ cups (360g) icing sugar, sifted
1. Preheat oven to 180°C (160°C fan-forced) and line a muffin tray with paper cases.
2. Combine coffee granules and hot water in a cup. Stir until dissolved.
3. Beat butter and sugar in bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions.
4. 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.
5. Divide mixture among paper cases. Bake for about 20 minutes or until cooked. Cool cakes on a wire rack.
Combine coffee granules and hot water in a cup. Stir until dissolved. Beat butter in a 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.
*Icing always seems to work better when made with hand beaters rather than the kitchenaid.