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Prep Time: 12 Minutes Cook Time: 18 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Love coffee and chocolate? Then you'll love these Cappuccino Cupcakes, one of ten cupcake recipes in the April 2006 issue of the Australian magazine 'super food ideas'. Ingredients:
1 teaspoon instant coffee powder |
1 tablespoon butter, melted |
1 egg |
2 tablespoons caster sugar |
2 tablespoons self-raising flour |
1/4 cup plain flour |
40 g good quality dark chocolate, grated |
1 cup thickened cream |
1 teaspoon drinking chocolate |
1 teaspoon cocoa powder |
cocoa powder, to serve |
chocolate-covered coffee beans, to serve |
Directions:
1. Preheat the oven to 180°C and line a 12-hole (2 tablespoon capacity) flat-based cupcake or patty pan with paper cases.
2. Dissolve the coffee in 1 tablespoon of hot water in a small jug and stir in the butter.
3. Using an electric hand mixer, beat the egg and sugar in a medium-sized bowl until pale and thick; sift the flours together over the egg mixture and using a large metal spoon, gently fold in until just combined; gently stir in the coffee mixture and the grated chocolate.
4. Half fill each paper case with the mixture and bake for 15-18 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean.
5. Leave the cupcakes standing in the pan for 10 minutes, then transfer them to a wire rack to cool.
6. Using an electric mixer, beat the cream until it is thick; sift the drinking chocolate and cocoa over the cream and fold it through the cream to create a marbled effect; spoon the cream mixture over the cupcakes, dust with extra cocoa and top each cupcake with a chocolate-coated coffee bean.
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