Seriously my favourite thing... coffee baked to perfection!
Teeny tiny cupcakes filled with dark chocolate, coffee, sprinkles with homemade coffee essence (yes I made it from scratch as I was too lazy to go shopping) .
I am having time off and have decided to use this time to challenge myself in the kitchen with baking... I could not say no to something with coffee in it. Enjoy!
Ingredients:
100g unsalted butter
1/2 tsp vanilla extract
1/2 cup caster sugar
2 eggs
1 1/4 cups self-raising flour, sifted
1/4 cup milk
2 tbsp cocoa powder, sifted
chocolate sprinkles, to decorate
Coffee icing:
75g unsalted butter, softened
1 cup icing sugar mixture, sifted
1 cup of coffee
3/4 cup of caster sugar
Method:
Preheat oven to 180°C/160°C. Grease two 12-hole, 1 tablespoon-capacity mini muffin pans.
Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour and cocoa. Stir in half the milk. Repeat with remaining flour, cocoa and milk until combined.
For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.
Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.
Then follow the homemade coffee essence icing steps below.
Spoon mixture into a snap-lock bag. Snip a 1cm triangle from 1 corner of bag. Or if you have a piping bag use that.
Pipe mixture over cakes.
Decorate with sprinkles. Serve.
Make homemade coffee icing in two steps:
First step: Follow the genius that is The Queen Bean (super easy) - https://thequeenbean.blog/2017/05/23/baking-with-coffee-make-your-own-coffee-essence/
Second step: Once you have made the above essence, using an electric mixer, beat butter until light and fluffy. Gradually beat in icing sugar until smooth. Beat in coffee essence.