Mocha Cupcakes with Whipped Cream
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup soft butter
- ½ cup light brown sugar
- 1 cup self-rising flour (sifted)
- 1 Tbsp cocoa powder
- 1 Tbsp instant Espresso powder
- 2 large eggs
- 1 Tbsp milk
- For the topping
- 1.333 cups cream (48% fat)
- 2 Tbsps powdered sugar
- 4 Tbsps grated Chocolate (70% cocoa solids)
- 1 unwaxed lemon (grated zest)
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat all the cake ingredients in a mixing bowl until smooth and creamy. Add more milk if the mixture is too stiff.
3.
Spoon into the paper cases and bake for 18-20 minutes until springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4.
For the topping: whisk the cream and icing sugar until thick. Spoon into a piping bag and pipe on top of the cakes. Sprinkle the grated chocolate and lemon zest over the cream.
