One of my all time favourite cupcakes are these coffee and chocolate flavoured ones. Really easy to make using the American method, of mixing dry and wet ingredients together....believe me this really works and is quick to do and they taste amazing! The recipe does look ‘strange’ to what we are used to, with the high quantity of milk, but don’t be put off, they are really worth it!
For the cupcakes:
240ml full fat milk
15g cocoa powder
5g instant espresso powder
80g unsalted butter, at room temperature
280g caster sugar
240g plain flour
1 tbsp baking powder
¼ tsp salt
2 large free range eggs
For the buttercream:
15g cocoa powder or 30g drinking chocolate
400g icing sugar
200g unsalted butter, at room temperature
1tbsp full fat milk
Chocolate coffee beans, to decorate
2. Warm the milk gently, making sure not to let it boil, then take off the heat and add in the cocoa powder and espresso powder, stirring constantly till it is smooth and all the powder has been dissolved.
3. If you have a Kenwood mixer use the k-beater attachment (or similar) or else use a electric whisk and beat together all the dry ingredients; butter, sugar, flour, baking powder and salt. You can just tip them into the bowl together, and starting on a low speed at first, mix until they look like breadcrumbs, this will only take a minute or so.
4. In a separate jug whisk the eggs slightly with a fork and add the chocolate/coffee milk and whisk together to combine. Then pour ¾ of this into the mixer (on a low speed) and let the two combine to make a batter. Once combined increase the speed to medium and add the remaining liquid and beat until smooth and thick.
5. Fill the paper cases with the batter (no more than two thirds full) and bake in the over for 18-20mins or until cooked. Once cooked leave to cool on a wire rack before adding buttercream.
6. To make the buttercream warm the milk gently and stir in the chocolate powder until dissolved.
Mix the butter in the mixer with the warm milk until light and fluffy. Turn the mixer down to a very slow speed and add the icing sugar slowly. Increase the speed and mix until the buttercream is a nice, fluffy texture. If it is too thick add a little more milk or if it is too wet add more icing sugar.
Fit a piping bag with a 1M star nozzle
and fill with the buttercream. Starting in the centre pipe a small circle in one motion, then move the tip to the outer edge of the cupcake and pipe in one continuous motion around the outside of the cupcake, working your way around and up to the top (to form a peak).