Espresso Chocolate Cupcakes
Espresso and chocolate: complete and utter perfection

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Espresso Chocolate Cupcakes

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Ingredients

Adjust Servings:
For the cupcakes:
180 g Plain flour
40 g Cocoa powder
1 ts Baking soda
1 ts Baking powder
225 g Crystal sugar
75 g Butter
1 Egg
1/4 ts Vanilla powder
100 ml Hot water
150 ml Milk
For the espresso chocolate frosting:
200 g Dark chocolate
300 g Butter softened
210 g Powder sugar
60 g Cocoa powder
2 tbsp Coffee
1/4 tsp Vanilla powder
Cuisine:

Ingredients

  • For the cupcakes:

  • For the espresso chocolate frosting:

Directions

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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.

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