Mochaccino Cupcakes
More than morish!
Easy, simple and delicious!
Ingredients
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125gr Buttersoft
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3/4 cup caster sugar
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2 eggs
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1 1/4 cup Self Raising Flour
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100 grams dark chocolatemelted
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1/4 cup coffeeespresso percolated
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1/4 cup milk
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Icing for cupcake IcingFollow instructions
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3 egg whites
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1 cup caster sugar
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1/4 cup espresso - percolated coffee
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1/4 tablespoon Cream of tartar
Directions
How can you resist a little cupcake that resembles a delightfully frothy cappuccino??? You just have to try this recipe, it will most definitely be a hit when entertaining friends for morning or afternoon tea!
So presentable on a plate too.
Preheat oven
Preheat oven to 160°C fan-forced and prepare 12 paper patty cases in a cupcake tray.
Mix ingredients
Cream butter & sugar in bowl of electric mixture until light & creamy. Gradually add eggs & beat well. Sift over flour & cocoa, beat until combined. Add milk, coffee and melted chocolate and beat again until combined.
Bake & Cool
Spoon into 12 paper patty cases sitting in cupcake tray and bake for 20-25 minutes. Cool on wire rack.
Coffee icing
To make coffee icing, place sugar, percolated espresso coffee and cream of tartar in a pan on high heat stirring until sugar dissolved. Bring to boil until then allow to simmer for 3 minutes. Beat egg whites in bowl of electric mixer until soft peaks form. Gradually add coffee/sugar mix keeping motor running until thick & glossy. Spread icing over cupcakes & sprinkle with a little cocoa.
Ingredients
| 125gr Butter | |
| 3/4 cup caster sugar | |
| 2 eggs | |
| 1 1/4 cup Self Raising Flour | |
| 100 grams dark chocolate | |
| 1/4 cup coffee | |
| 1/4 cup milk | |
| Icing for cupcake Icing | |
| 3 egg whites | |
| 1 cup caster sugar | |
| 1/4 cup espresso - percolated coffee | |
| 1/4 tablespoon Cream of tartar |
