Ingredients
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For the cupcakes:
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180 g Plain flour
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40 g Cocoa powder
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1 ts Baking soda
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1 ts Baking powder
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225 g Crystal sugar
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75 g Butter
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1 Egg
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1/4 ts Vanilla powder
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100 ml Hot water
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150 ml Milk
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For the espresso chocolate frosting:
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200 g Dark chocolate
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300 g Buttersoftened
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210 g Powder sugar
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60 g Cocoa powder
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2 tbsp Coffee
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1/4 tsp Vanilla powder
Directions
Preheat the oven to 175°C. Line a cupcake tin with 12 cupcake liners.
Sift flour, cocoa powder, baking soda, baking powder and sugar into a large bowl.
Melt the butter, add vanilla and let it cool. Lightly whip the egg together with the butter. Add milk and water. Beat it until you have a smooth mixture.
Sift in the dry components and mix until the batter is smooth but still liquidy.
Divide between the cupcake liners, filling no more than 2/3 full. Bake for 17-20 minutes or until a skewer comes out almost clean.
Melt the chocolate in a double broiler and leave to cool. Whip butter until white and fluffy. Gradually add sugar and cocoa powder and mix until smooth.
Add the melted chocolate and whip until well incorporated. Add espresso and vanilla powder and mix until frosting is smooth and fluffy.
Finishing the cupcakes is your choice. In this recipe the frosting has been piped on top of the cupcakes and topped with red fruit.
