The recipe for Coffee Cupcakes is my second one for Mother’s Day. Decorated with chocolate hearts, they can be made for other occasions too, like an anniversary or Valentine’s Day. I love coffee and I do make a lot of desserts with coffee, like the last recipe I’ve shared, for Tiramisu Cheesecake.
I’ve added a bit of Sherry in the whipped cream. Don’t add too much as it might impede the cream to stiffen. But, a bit gives a lovely flavour, it makes it a grown up dessert. Other boozy options could be some Amaretto or Rum. I think both would be great.
Ingredients for 6 coffee cupcakes:
– 140g plain white flour
– 70g sugar
– 2 tsp of cocoa powder
– 2 tsp instant coffee
– 150 ml milk
– 2 eggs
– 5 spoons of oil
– 1/2 tsp of baking powder
For the icing:
– 150ml whipping cream
– 2 tsp instant coffee for the whipped cream
– 30g icing sugar
– 1 spoon of Sherry
– 6 beautifully decorated chocolate hearts
Pre-heat the oven at 200C or 180C fan.
In a bowl, mix all the dry ingredients. Meanwhile, in another bowl beat the eggs with the milk and the oil. Pour the wet ingredients over the dry ones and mix until all are incorporated. Mix until the batter is smooth. I think the best option is to mix by hand or with a hand mixer.
Put the cupcake cases in a tray. If you oil them it will be easier to get the cupcakes out. Spoon in the batter into the cupcake cases. Put the baking tray in the oven. Bake the cupcakes for 15 to 20 minutes. Leave a couple more minutes if is necessary. When they are baked, take them out of the oven. Leave them to cool for a couple of minutes. Take them out from the baking tray and let them to cool on a wire rack.
Meanwhile, whisk the whipping cream with the icing sugar, Sherry and the instant coffee. Pipe the whipped cream on top of the cold cupcakes. Place the chocolate hearts on top and now the coffee cupcakes are ready to be served.
Do you like coffee desserts?