A dense, intense chocolate cake, filled with chocolate buttercream and frosted with toasted coffee meringue.
I brought them to school, which gave me an excuse for a lift in the car that morning. I mean, nobody wants a cupcake which has been bashed around on a bike for 20 minutes do they?
I admit, I should have made more of that frosting, it was divine. Slightly crisp on the outside, with a marshamllowy inside and an earthy coffee flavour. So I’ve put the full recipe below so you don’t have to suffer through a lack of frosting.
I also have to confess that I used chocolate buttercream from a can to fill the cupcakes, it tasted really good so I gave in and used it, therefore I regret to say I have no recipe for the filling. However I can say that when making these cupcakes, you’ll need about 1 cup of chocolate buttercream to fill them, store bought or from your favourite recipe.
1/4 cup (2 oz / 55g) butter
1 egg white
1/2 tsp salt
1 tbsp vanilla
1 3/4 cups + 2 tbsp (8.7 oz / 240g) flour
2 tbsp cornstarch
1/2 tsp baking soda
1 tsp baking power
1 cup (250 ml) milk
2/3 cup (2.5 oz / 70g) cocoa powder
2 tsp instant coffee, dissolved in…
1/2 cup (125 ml) hot water
Preheat the oven to 350 degrees F, line a muffin pan with paper liners.
Cream sugar, butter, egg and egg white together. Mix in the oil, salt, vanilla and vinegar/lemon juice.
Stir in the flour, cornstarch, baking soda and baking powder alternating it with the milk in no more than 3 additions.
Add the cocoa and dissolved coffee to the mixture, and mix until just combined.
Fill each muffin liner 2/3 – 3/4 of the way full (depending on how big you want the cupcakes to be). Bake for 20-30 minutes when a toothpick inserted into the centre of a cupcake in the middle of the pan comes out clean. Let the cupcakes cool.