In her book, How to be a Domestic Goddess, Nigella gives side by side recipes for Espresso Cupcakes and Cappuccino Cupcakes. Unable to decide which, and not wanting to make both, I went ahead and made a mini hybrid version. Makes 24 mini (or 12 standard) cupcakes.
2 tbs milk
2 tbs instant coffee
30g brown sugar
40g caster sugar
1 tsp vanilla
2 tsp baking powder
- Preheat the oven to 190°C (or 200°C for standard cakes). Line the muffin trays with papers.
- Mix the instant coffee in the milk until dissolved. Beat in the eggs.
- Mix all ingredients (all at once) together by food processor.
- Spoon the batter into the trays, and bake for 10 min (or 15-20 min for standard cakes).
- Cool in the tray for a few minutes, and then completely on a wire rack before icing.
100g white chocolate
2 tbs milk
1/2 tsp cocoa
- Melt the chocolate and milk together.
- Spread a small amount over each cake.
- Dust each cake with cocoa as soon as it’s iced, before the chocolate sets.
These are fluffy little cakes with more than a hint of both chocolate and coffee. The white chocolate topping, once set, gives a nice textural contrast, even though it looks more like whipped cream rather than crema. These cupcakes are cute, simply because they are so dinky.
Just chocolate version
Follow the recipe as above, replace the coffee with another tbs of cocoa, and reduce the sugars to 25g each of the brown and caster. See my comments about Dutch processed cocoa.