Chocolate and Coffee Cupcake
(Created by Beverley Dunkley
– Head of CHOCOLATE ACADEMY centre UK
& Julie Sharp -
Technical and development Chef
CHOCOLATE ACADEMY™ centre UK
200 g margarine
200 g whole eggs
175 g self-raising flour
1 tsp coffee
Pipe into 20 cupcake cases.
Dissolve together and cool.
Tip: To keep the chocolate cupcake moist,
soak the top of the cake with stock syrup
(50% sugar and water boiled together),
which can be flavoured with coffee or
aerated Moccha Tintoretto in the centre and
5 to 6 smaller bulbs around the edge of
each cupcake using a plain nozzle.