Espresso Cupcakes

Who doesn’t love a good coffee recipes?There are days that  i am unable to function without a shot of caffeine and on those kinda days i like my caffeine shot in cake form.

If you are a coffee lover you could easily replace these for your morning cup of coffee!!  they really do pack a punch.

The cupcakes themselves are light and moist. The coffee has been infused into the cupcake itself, but what makes these cupcakes sensational is the incredibly rich coffee buttercream topped with a single chocolate covered espresso beans for that finishing touch.

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Espresso cupcakes
Serves 12
A shot of caffeine in cupcake form
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Ingredients
  1. 80g butter
  2. 280g Caster Sugar
  3. 2 large eggs
  4. 240g plain flour
  5. 1 tsp baking powder
  6. 240ml milk
  7. 20g Instant Expresso
For the Espresso Buttercream
  1. 500g Icing Sugar
  2. 160 g Butter
  3. 15g Instant Espresso
  4. 50ml Milk ( whole milk works best)
To make the cupcakes
  1. Preheat the oven to 180 degrees and prepare a muffin tray with cake cases.
  2. Lightly warm the milk ( Do not let it boil) and dissolve the espresso powder into it. Allow to cool fully and beat in the eggs.
  3. Next beat together the butter and sugar and flour with an electric mixer. The mixture with turn in to fine breadcrumbs.
  4. Now add half of the coffee flavoured mixture in the the flour mixture keeping your mixer on a low speed. Once incorporated bring your mixer speed up to a medium speed setting and add the rest of the coffee mix .
  5. Once your cake batter is smooth divide it between the muffin cases.
  6. Bake for 18-20 mins until springy to the touch. Allow to cool on a wire rack.
For the Espresso Buttercream
  1. First warm the milk and dissolve the espresso powder. As before DO NOT BOIL. set this aside and allow to fully cool.
  2. Next in your mixer beat together the butter and icing sugar, slowly add the coffee mixture and you will notice the buttercream come together.
  3. At this point you may need to scrape down the sides of the bowl with a spatula.
  4. Continue to mix until all of the liquid is added to the butter mix and the buttercream is light and fluffy.
  5. Pipe of spread the buttercream on the the cooled cupcakes with a palette knife and there you have it.
Notes
  1. I decorated my cupcakes with chocolate covered coffee beans but you could use regular ones or just some grated chocolate.
  2. Enjoy 🙂
http://livalittlebakery.com/
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