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Mochaccino Cupcakes

Mochaccino Cupcakes

More than morish!

Features:

    Easy, simple and delicious!

    Ingredients

    Directions

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    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.

     

     

     

    (Visited 2 times, 1 visits today)
    Step 1
    Mark as Complete

    Preheat oven

    Preheat oven to 160°C fan-forced and prepare 12 paper patty cases in a cupcake tray.

    Step 2
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    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. 

    Step 3
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    Bake & Cool

    Spoon into 12 paper patty cases sitting in cupcake tray and bake for 20-25 minutes. Cool on wire rack.

    Step 4
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    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.

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    • Serves 1
    • Medium
    • 160

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    Ingredients

    Adjust Servings:
    125gr Butter soft
    3/4 cup caster sugar
    2 eggs
    1 1/4 cup Self Raising Flour
    100 grams dark chocolate melted
    1/4 cup coffee espresso percolated
    1/4 cup milk
    Icing for cupcake Icing Follow instructions
    3 egg whites
    1 cup caster sugar
    1/4 cup espresso - percolated coffee
    1/4 tablespoon Cream of tartar

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