Double Mocha Cupcake

Double Mocha Cupcake

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  • 125ml Espresso
  • 225g Caster sugar
  • 100g Butter, diced
  • 100g Plain chocolate
  • 2 tsp Vanilla extract
  • 150g Plain flour
  • ½ tsp Baking powder
  • 2 Eggs, beaten
  • 150g Caster sugar
  • 3 Egg whites
  • 180g Soft unsalted butter
  • 2 tbsp Espresso


  1. Preheat the oven to 180oC/fan 160o/gas 4. Place 18 small cupcake cases in 2 metal bun tins. Heat the coffee, sugar, butter, chocolate and vanilla extract in a pan, stirring until smooth, then set aside. Sieve the flour and baking powder into the chocolate and use the electric hand mixer to beat together. Add the eggs and beat until smooth. Pour into the cupcake cases. Bake for 18-20 minutes, until risen and firm. Cool on a wire rack.
  2. For the buttercream, put the sugar and egg whites into a large bowl over a pan of boiling water and whisk until they form soft peaks. Take off the pan and continue whisking until stiff peaks. Gradually beat in the butter, whisk for 3 more minutes, then whisk in the coffee. Spoon onto the cakes and decorate with roasted coffee beans.

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