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Mocha cupcakes
Makes 12 Cakes, Bread and Pastries
Ingredients
- 3 eggs, separated
- 140g sugar
- 150g butter, softened
- 11⁄2tbsp vanilla sugar
- 2tbsp freshly brewed
- espresso, cooled
- 125g ground hazelnuts
- 100g plain flour
- 2tsp cocoa powder
- 1⁄4tsp baking powder
- 1 pinch ground cinnamon
- 12 chocolate coffee beans
For the topping
- 1tbsp cream cheese
- 1tbsp instant espresso powder
- 250g mascarpone
- 60g icing sugar
- chocolate coffee beans,to garnish
You will need
- 12-hole muffin tin
- 12 paper muffin cases
Method
Preheat the oven to 180C/160C fan/ Gas 4. Line a 12-hole muffin tin with paper cases. Beat the egg whites until semi-stiff. Gradually add 100g of the sugar and continue to beat until stiff. Whisk the butter, remaining sugar and vanilla sugar in a separate mixing bowl until foamy. Add the egg yolks, one at a time, then stir in the espresso.
Combine the nuts, flour, cocoa powder, baking powder and cinnamon. Add to the beaten egg whites, along with the egg yolk mixture. Gently fold with a spatula until well combined.
Divide the batter evenly among the muffin holes. Push a chocolate coffee bean inside each cupcake. Bake for 20-23 minutes. Use a toothpick to test for doneness. Set aside to cool completely before removing them from the tin.
For the topping, warm the cream cheese in a small saucepan and stir in the espresso powder to dissolve. Leave to cool.
Whisk the mascarpone and icing sugar until creamy. Stir in the espresso cream cheese. Transfer to a piping bag with a large round nozzle and pipe on top of the cooled cupcakes. Garnish with chocolate coffee beans.
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