Coffee cupcakes-the best ever

I have been having this utter coffee craving for a few days. I have unsuccessfully in the past attempted to pair coffee in my bakes where the quantity of coffee was not enough to bring in the required flavour. Since then I have been wanting to experiment with the quantities and find that perfect coffee cake. 

Fortunately I get such crazy experimental opportunities on my vacation. So after the amazing and very satisfying Swiss Black Forest cake experiment, it was time to conquer the coffee devil. 

I used my time and tested, always a winner, butter cake recipe and added a good quantity of dissolved coffee and a little cocoa powder. This tip was inspired by a dear friend Sarani who loves to add coffee to her chocolate cakes to intensify the flavour. I used the reverse and added some cocoa powder to balance the coffee flavour. 

As critical as I am about my own bakes, I was mighty surprised at the perfect balance of flavours and that hit of coffee in the cupcake. This definitely is a keeper recipe for me and was enjoyed thoroughly by my little daughter (apart from everyone else)

Ingredients : For 5 medium sized cupcakes

• 1/2 cup all purpose flour
• 1/2 cup powdered sugar
• 1 egg
• 40 gms butter, at room temperature
• 1/2 tsp baking powder
• 1/2 tbsp cocoa powder
• 1 tbsp coffee powder (I used Bru)
• 1 tbsp hot water

For icing:

• 1/4 cup whipped cream
• 1/2 tbsp coffee powder
• 1/2 tbsp hot water
• melted dark chocolate

Procedure : 

Preheat oven to 180 degree Celsius.

Dissolve coffee powder in hot water and keep aside to cool till further use.

Take butter and sugar in a bowl and beat it till creamy. I used my muscle power. You may use an electric beater. 

Sift flour, cocoa powder and baking powder.

Add egg to the butter-sugar mixture and mix. 

Add the flour mixture and mix till incorporated well.
Now add in the cooled diluted coffee. Mix well. 

Line muffin tins with liners or grease and flour it.

Pour batter equally to 3/4 the quantity of the muffin tin and bake for 20-25 minutes or till a toothpick inserted in the middle comes out clean.

Allow to cool. 

Icing:

Dissolve coffee powder in hot water and allow to cool. Gently add to the whipped cream without mixing too much. For more on whipping cream read here.

Fill this in a piping bag fitted a star nozzle.

Pipe on the cupcakes.

Take melted chocolate (cooled) in another piping bag or a plastic cone and snip off the end to make a very small hole. 

Pipe random lines on the whipped cream. 

I also made some rough hand motifs with chocolate on  a tracing paper and allowed it to cool for 4-5 minutes. Then peeled them off and put on the cupcakes for decoration. 

Notes : 

• You may enjoy the cupcake without the icing on top. 
• If using a stronger coffee, reduce the quantity as it will make the cupcakes bitter. 
• You can make a coffee cake with the same recipe doubled. Here is one I tried.

Happy Coffee Indulgence

Amrita