Chocolate Coffee Cupcakes
- For the cupcakes
- ⅔ cup superfine caster sugar
- ⅔ cup butter
- 3 large eggs
- 1 ¼ cups self-rising flour (sifted)
- 2 tablespoons instant Espresso (mixed with 1 tbsp hot water)
- For the buttecream
- 3 ½ ounces plain Dark chocolate (70% cocoa solids)
- ¼ cup butter
- 2 ½ cups powdered sugar
- 2 tablespoons milk
For the cupcakes: heat the oven to 160°C (140° fan) 325°F gas 3. Place 12 paper cases in bun tins.
Beat the sugar and butter in a mixing bowl until light and creamy.
Beat in the eggs, one by one, adding 1 tablespoon of flour with each.
Beat in the remaining flour with the espresso.
Spoon into the paper cases and bake for 15-20 minutes, until springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the buttecream: melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and leave to cool.
Sift in the icing sugar and whisk until smooth. Whisk in the milk.
Spoon into a piping bag with a multi tip nozzle and applying pressure, pipe the nests. Applying pressure produces the 'spaghetti' look.
Decorate with coffee beans and a sprinkling of grated chocolate.