Chocolate and Coffee Cupcake
(Created by Beverley Dunkley– Head of CHOCOLATE ACADEMY centre UK& Julie Sharp -Technical and development ChefCHOCOLATE ACADEMY™ centre UK |
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Ingredients: 200 g margarine
200 g whole eggs
175 g self-raising flour
1 tsp coffee
Pipe into 20 cupcake cases.
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Preparation: Cream together.
Beat together.
Sieve together.
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. |