Posted in Baking

Chocolate and Coffee Cupcakes

These cupcakes were made during Christmas time and they were a hit! They are moist, chocolatey with a light kick of coffee. They are also SUPER easy. I never would’ve made this 2 years ago since I didn’t drink coffee, I am so glad I started because I mean COME ON! Coffee opens up a whole new avenue of flavors, baking wise and in liquid form. Plus it gives you another reason to eat more cakes and biscotti.  😀 India has so many small and big coffee estates and roasteries. I am getting side tracked now.

FYI, if you are planning to make these on valentines’s day don’t bother with the red colouring because it won’t take. I tried it but the coffee and cocoa were too strong for food colouring. Let us start:

  1. Preheat the oven to 180 C. Keep your muffin tin lined and ready.
  2. Sift the flour, cocoa powder, salt and baking powder in bowl. Give it a mix and set aside. In a bowl/glass mix your coffee and milk. Set aside.

 

IMG_20151216_171823173

3. Cream the butter and sugar until pale and creamy. Add in the eggs and beat until fully incorporated.

4. Alternately add in the dry mix and the coffee to the butter mix. Gently mix until you have this luxurious (slightly thin) mixture.

IMG_20151216_173933991
The final mixture! So glorious

5. Pour into cases and bake for 18-20 minutes.

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They rose nicely.

Have a great week folks! Be kind and be happy. 🙂


 

Chocolate Coffee Cupcakes (makes 24)

Ingredients:

    • 150 g unsalted butter, softened
    • 300 g caster sugar
    • 3 eggs, room temperature
    • 125 ml full fat milk
    • 125 ml strong, cold filter coffee or espresso
    • 275 g plain flour
    • 1/8 tsp salt
    • 1 + 1/2 tsp bicarbonate of soda
    • 50 g cocoa powder

Instructions:

1. Preheat oven to 180 C. Line muffin tins with cupcake cases and set aside.

2. In a large bowl, cream butter and sugar together until light and fluffy.

3. Add eggs, one at a time, and mix well between additions.

4. Mix together the cold coffee and milk. Set aside.

5. Sift flour, salt, baking soda and cocoa together in a different bowl.

6. Add dry and wet ingredients to the egg mixture alternately until combined.

7. Spoon batter, which will be fairly thin, into the cupcake cases until half full.

8. Bake for 15-20 minutes, or until a skewer inserted in the center comes out clean.

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