These little coffee cupcakes cakes are just heavenly, I adore coffee as a flavour in cakes and chocolates – if there is a coffee based truffle I will choose it, I love Tiramisu and coffee based desserts. Which is strange because I don’t actually drink coffee, I’m partial to a cup of decaff on a lazy weekend morning, but that is about it!
It’s the first day in my new kitchen where I am unpacked enough to be able to do some baking and I am ready to put the woes of house hunting, weekends of viewing properties and all the general grief that accompanies it behind me, and reward myself with some of my favourite little cakes.
I have adapted this from my mums recipe, which was in turn adapted from my grannys recipe – so its a core family recipe! And if you are still undecided as to whether or not to make these cakes, know that I gave this recipe to my best friend and cake maker extraordinaire to use as the top tier of my wedding cake! That is how delicious it is!
You may notice that my recipe is missing the traditional addition of chopped walnuts, my little sister hated walnuts so my mum would always make coffee cupcakes minus the walnuts, and now that is how I always have mine. My sister 1 – Walnuts 0.
Tempting though it might be to put lovely thick swirls of icing in the top, it is quite rich and a thick swirl can be too much for the little cake. I used a small nozzle (Mine was a Tala No.30) to ice mine and the coffee bean decoration can be found in some supermarkets, I have also seen them sold in big chain coffee shops – although they were very expensive. Dark chocolate shavings also work well or you could go down the more traditional route and top with whole or chopped walnuts.
If you loved these then you should check out my delicious Vanilla Cupcakes
- 170g (6oz) Self Raising Flour
- ½ Teapsoon of Baking Powder
- ½ Teaspoon of Salt
- 142g (5oz) Caster Sugar
- 1 Tablespoon of Instant Coffee, dissolved in 2 Tablespoons of hot water
- 2 Medium Eggs
- 2 Tablespoons of Milk
- 113g (4oz) Butter
- For the icing:
- 113g (4oz) Softened Butter
- 170g (6oz) Icing Sugar
- 1 Heaped tablespoon of instant coffee dissolved in two tablespoons of hot water.
- Chocolate coated coffee beans (To decorate)
- Preheat the oven to 180'C. Line a cupcake tin with 12 cake cases.
- Cream together the butter and sugar until light and fluffy.
- Then whisk in the eggs one at a time, before gently folding in the dry ingredients.
- Add the milk and coffee and stir (if your mixture looks a little dry add a little bit more milk)
- Spoon the mixture into cake cases (should make 12 cakes, each cake around 31 grams in weight)
- Place in the oven and bake for 14 - 18 minutes.
- Check the cakes are done by gently pressing a finger into the surface, if it springs back then the cake is done.
- Transfer the cakes to a wire rack and leave to cool.
- For the Icing: Cream the softened butter and icing together until well combined, add the coffee and mix well.
- Put icing bag into a tall glass, nozzle down and fold the sides down. Spoon in the icing, twist the top of the bag and apply gentle pressure until icing pipes smoothly out of the nozzle.
- Swirl onto the cupcakes, working outside to inside pulling up sharply when you reach the centre of the cake.
- Top with a coffee bean and enjoy!