A Cappuccino Cupcake for You

Recipe from: foodiebaker
Image Credit: Jasline

A Cappuccino Cupcake for You

“The chocolate cupcakes are light and fluffy and are already good on their own. The icing...” Jasline

Ingredients:

Cupcakes:

3 eggs

175 g (6 oz) caster sugar (I lowered the amount to 140 g)

140 g (5 oz) self-rising flour

28 g (1 oz) Dutch-process cocoa powder

175 g (6 oz) unsalted butter

85 g (3 oz) plain chocolate chips

1 tbsp milk (I used 1 tbsp soy milk instead)

White Chocolate Coffee Icing:

115 g (4 oz) white chocolate chips

2 1/2 tbsp cold black strong coffee (1/2 tbsp of instant coffee to 1 tbsp of hot water)

115 g (4 oz) icing sugar, sifted

Preheat the oven to 175 degrees Celsius.

Line 2 12-cup muffin tins with paper baking cases

Combine all the cupcake ingredients except for chocolate chips in a large bowl and beat on 

medium speed for 3 minutes with an electric whisk till smooth, scraping the sides every minute.

Turn down the speed to low and add in the chocolate chips, blending for another extra 30 

seconds.

Divide the mixture between the cases and bake for 15 minutes until well-risen and golden 

brown.

Remove from the oven and cool for 5 minutes.

Transfer to a wire rack to cool completely.

Put the white chocolate chips and coffee in a heatproof bowl.

Set it over a pan of simmering water and stir constantly, until the chocolate has melted.

This is kind of tricky as white chocolate are pretty difficult to melt, but just keep stirring!

And make sure that absolutely no water comes into contact with the chocolate.

Remove the bowl from the heat and vigorously whisk in the icing sugar, gradually at a time, till 

desired consistency has reached.

Spread the icing over the cupcakes and decorate away!

Read more and enjoy this amazing recipe and many more when visiting foodiebaker