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