This is a cupcake I’ve been holding on to give it a try for a long time. Many times I meant to bake a cupcake with coffee but every time I let it go and did something else instead. Until today 🙂 And I’m so pleased with the recipe I found.
I had these chocolate swirls made and kept in the fridge for months waiting for the right moment -and cupcakes to use them.
The frosting cream is a cappuccino ganache, made from cappuccino flavour chocolate and cream, so kids can also eat them because they have no caffeine, just like the cake which is made with caffeine free coffee. Of course if there are no children in the picture you can just use real espresso coffee! In case you use espresso coffee you need to leave out the water from the ingredients.
- 3 tsp instant coffee granules (caffeine free)
- 60ml warm water
- 120g butter
- 140g brown sugar
- 2 egg
- 2 tsp cocoa powder
- 140g self-raising flour
- 80g ground almonds
- 100g dark chocolate (high cocoa solids)
- 180ml milk