If you like coffee and you like cupcakes then you will LOVE these. The cake is so moist but the icing is just beautiful. A lovely combination of chocolate and coffee means you could just lick it straight from the spoon. Enjoy x
Ingredients 1 3/4 cups of plain flour
2 cups of sugar
3/4 cups of cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup of buttermilk, shaken
1/2 cup of vegetable oil
2 eggs, at room temperature
1 tsp of vanilla extract
1 cup of freshly brewed hot coffee
1 1/2 tsp of instant espresso granules
340g unsalted butter
Pinch of salt
2 tsp of vanilla extract
800g of icing sugar, sifted
2 Tbsp of cocoa powder, sifted
1 Tbsp of instant coffee granules, dissolved in 1 Tbsp of warm water
3 Tbsp of double cream
Preheat the oven to 180 C. Line two muffin trays with paper cups or grease.
Sift flour, sugar, cocoa, baking powder, baking soda in to a bowl and mix together.
In another bowl, combine buttermilk, oil, eggs and vanilla. Gradually add to dry mixture and beat on low speed until combined. Add the 1 and 1/2 instant coffee granules to the cup of hot coffee and stir to combine. Add to mixture.
NOTE: The final mixture will be really runny but don't freak out! It's supposed to be like that!
Pour mixture in to each cup/muffin hole filling it half way.
Bake for 18-22mins until cupcakes spring back when touched lightly. Alternatively, use a skewer to test. If it comes out clean, they are done.
Remove from oven and leave to cool in tray for 15 minutes before transferring to wire rack to cool completely.
Beat softened butter until smooth and creamy.
Sift icing sugar and cocoa powder together in a bowl. Gradually add to butter, while beating.
Note: You might not need all the icing sugar. I just kept adding until I got my desired consistency.
Add pinch of salt, vanilla, cream and coffee. Blend on low speed until moistened. Add more cream it it's too thick/ more icing sugar if too runny.
Pipe on to your cooled cupcakes in any design you like!