These yummy cupcakes are from Making cupcakes with lola (the same book that the red velvet cupcakes are from. I used instant espresso powder instead of ground espresso and the coffee taste just was not strong enough so if you do use instant espresso powder double up the quantities and taste the batter/icing and add more if needed! The recipe says it makes 24 normal cupcakes or 48 mini-I used mini gold cases and think I made much more than 48,so you may want to make half the amount listed below...apart from those disclaimers which I thought I would get out of the way, these cupcakes are great. The sponge is soft and moist with a nice bite from the chocolate chips and the marscapone and double cream icing is really nice -not too sweet and very flavorful,soft and dreamy-I would definitely use it for other coffee cakes too....
Recipe:
400g plain flour
4 tsp baking powder
1 tsp bicarbinate of soda
1/2 tsp salt
2 tsp ground cinnamon
1 tablespoon ground espresso
275g sugar
120ml sunflower oil
150 ml plain yoghurt
150 ml milk
2 eggs beaten
200g dark chocolate chips
24 or 48 chocolate covered cocoa beans
Espresso Whip
600 ml double cream
50g confectioners sugar
2 tsp ground espresso
250 g marscapone
Preheat oven to 180◦.
Sift together all the dry ingredients apart from the sugar. Put the sugar, oil, yoghurt,milk, chococolate chips and eggs into another bowl and whisk well with a balloon whisk. Add the wet mixture to the dry and fold in gently -do not overmix. Divide the mixture between cases and smooth tops. Bake for about 25 minutes for normal cupcake size, less for mini ones, until risen and a skewer comes out clean.Let cool before decorating.
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