American · Dessert
Chocolate Cupcakes
A pair of deeply chocolatey cupcakes made with a splash of hot espresso to sharpen the cocoa flavour, finished with a rich swirl of chocolate buttercream piped generously over each one.
$1
15 minsPrep
20 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
389Calories
5.5gProtein
21.2gFat
49.5gCarbs
32.6gSugar
3.7gFiber
553mgSodium
81mgChol
9.5gSat Fat
206mgPotassium
45mgCalcium
2.2mgIron
0.2mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Chocolate Milk
local
Milk Stout
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 175°C (350°F) and line 2 holes of a 6-hole muffin tin with paper cases, half-filling the remaining 4 holes with water.
2
Sift the 30g flour, 10g cocoa powder, baking powder, baking soda and salt together into a bowl.
3
In a separate bowl whisk the egg, 28g sugar, oil, buttermilk and vanilla extract until smooth.
4
Pour the wet mixture into the dry ingredients and whisk just until combined, then stir in the hot brewed espresso until the batter is thin and glossy.
5
Divide the batter evenly between the two lined holes, filling each about two-thirds full.
6
Bake for 19-21 minutes until a skewer inserted into the centre comes out clean.
7
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
8
For the buttercream, beat the softened butter until pale, then sift in the 8g cocoa powder and powdered sugar and beat again.
9
Add the heavy cream a little at a time, beating until light and spreadable.
10
Pipe or spread the chocolate buttercream onto the cooled cupcakes just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g All Purpose Flour, sifted
- 10g10g Cocoa Powder, sifted
- 28g28g Sugar White
- 2g2g Baking Powder
- 1g1g Baking Soda
- 1g1g Salt
- 25g25g Egg, beaten
- 12g12g Vegetable Oil
- 25g25g Buttermilk
- 2g2g Vanilla Extract
- 15g15g Espresso, hot, brewed
- 25g25g Butter, softened, 1
- 8g8g Cocoa Powder, sifted, 1
- 35g35g Sugar White, powdered form assumed, 1
- 10g10g Heavy Cream, 1
