Mocha Cream Cupcakes
- For the cupcakes
- ½ cup soft butter
- ½ cup light brown sugar
- 1 cup self-rising flour (sifted)
- 1 tablespoon cocoa powder
- 1 tablespoon instant Espresso powder
- 2 eggs
- 1 tablespoon milk (more if needed)
How healthy are the main ingredients?egg
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Beat all the cake ingredients in a mixing bowl until smooth and creamy. Add more milk if the mixture is too stiff.
Spoon into the paper cases and bake for 18-20 minutes until springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
Slice the top third off each cake.
For the filling and topping: whisk the cream, vanilla and icing sugar until thick.
Spoon into a piping bag and pipe 3/4 of the cream on top of the cakes. Replace the cake tops.
Pipe the remaining cream on top of the cakes and place an amaretti on top.
Sift cocoa powder over the cakes