Chocolate and Coffee Cupcake

 

Chocolate and Coffee Cupcake

(Created by Beverley Dunkley

– Head of CHOCOLATE ACADEMY centre UK

& Julie Sharp -

Technical and development Chef

 CHOCOLATE ACADEMY™ centre UK

 

 

   

 Ingredients:

200 g margarine
200 g brown caster sugar

 

200 g whole eggs

 

175 g self-raising flour
25 g cocoa powder

 

1 tsp coffee
2 tbsp boiling water

 

Pipe into 20 cupcake cases.
Bake 20-25min. at 180°C.
Leave to cool.

 

 

 

 

 

 

 

 

 

Preparation:

Cream together.

 

 

 

Beat together.
Add gradually to creamed margarine and sugar with a little sieved flour.

 

 

Sieve together.
Fold in remaining dry ingredients.

 

 

Dissolve together and cool.
Add to cake mixture.

 

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
Tia Maria. Pipe a bulb of

aerated Moccha Tintoretto in the centre and

5 to 6 smaller bulbs around the edge of

each cupcake using a plain nozzle.