Espresso Chocolate Cupcakes with Espresso Buttercream
For the Espresso Chocolate Cake
- 115 g softened butter
- 80 g brown sugar
- 2 large eggs
- 120 g self rising flour
- 1 tbsp cocoa powder
- 2 tbsp instant espresso powder
- 60 g melted dark chocolate
- 2 tbsp milk
Preheat the oven to 180 °C fan and line a 12-hole cupcake tray with paper cases. Melt the chocolate over a pan of simmering water. Combine the flour, cocoa and instant espresso in a bowl and mix thoroughly. Cream together the butter, sugar, and melted chocolate with an electric mixer. Beat in the eggs, one at a time, then add flour mixture, alternating with milk, until the batter is smooth, but without overmixing.
Divide the batter into the cupcake cases and bake until a toothpick comes out clean (14-18 minutes). Cool completely on a wire rack before frosting them.
- 110 g softened butter
- 150 g powder sugar (to start with)
- 1 tsp vanilla extract
- 1.5 tsp instant espresso powder mixed in 1 tbsp water
Beat butter on medium high until pale. Slowly add the powder sugar, beating. Once fully incorporated, add the vanilla and espresso paste and mix thoroughly.
Check the consistency of the buttercream: if it does not hold its shape, add more powdered sugar a little at a time.
Pipe the buttercream onto the cupcakes (for the roses I used a closed star tip) and sprinkle with cocoa powder for decoration.