Recipe

Mocha cupcakes

Adorable chocolate cupcakes with a hint of coffee and a gorgeous swirl of coffee buttercream for the coffee lover in your life.

  • 40 mins preparation
  • Makes 12 Item
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Ingredients

Mocha cupcakes
  • 1 tablespoon instant coffee granules
  • 1/4 cup (60ml) hot water
  • 125 gram butter, softened
  • 3/4 cup (165g) caster sugar
  • 2 eggs
  • 1 tablespoon cocoa powder
  • 1 cup (150g) self-raising flour
  • 2/3 cup (80g) almond meal
  • 125 gram dark chocolate, melted
  • 3/4 cup (180ml) buttermilk
  • coffee beans, to decorate, optional
Coffee buttercream
  • 3 teaspoon instant coffee granules
  • 1 1/2 tablespoon hot water
  • 185 gram unsalted butter, softened
  • 2 1/4 cup (360g) icing sugar, sifted

Method

Mocha cupcakes
  • 1
    Preheat oven to 180°C (160°C fan-forced). Line a 12-hole, 1/3-cup (80ml) capacity muffin pan with paper cases.
  • 2
    Combine coffee granules and hot water in a cup. Stir until dissolved.
  • 3
    Beat butter and sugar in a medium 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 when tested with a skewer, cool cakes on a wire rack.
  • 6
    To make coffee buttercream, combine coffee granules and hot water in a cup. Stir until dissolved. Beat butter in a medium 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.
  • 7
    Using a piping bag fitted with a small plain nozzle, decorate cakes with coffee butter cream. Top each cake with coffee beans, if desired.

Notes

Hazelnut meal can be substituted for the almond meal.

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