More than morish!
Easy, simple and delicious!
3/4 cup caster sugar
1 1/4 cup Self Raising Flour
100 grams dark chocolatemelted
1/4 cup coffeeespresso percolated
1/4 cup milk
Icing for cupcake IcingFollow instructions
3 egg whites
1 cup caster sugar
1/4 cup espresso - percolated coffee
1/4 tablespoon Cream of tartar
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 to 160°C fan-forced and prepare 12 paper patty cases in a cupcake tray.
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.
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.