As every Italian I love coffee, and when I say coffee I mean espresso! So, what’s better than a nice espresso? Obviously an espresso with cupcakes and chocolate!!!
You’re going to need:
- 175 gr Self raising flour sifted
- 150 gr Softened salted butter
- 150gr of caster sugar
- 3 eggs
- 1 shoot of espresso
For your Icing:
- 250 gr of softened unsalted butter (I usually use lurpack unsalted butter because is whitest butter I’ve found in UK until now!)
- 250 gr of icing sugar
- 1 teaspoon of vanilla
- 3 tablespoon of cocoa powder
- 1 tablespoon of warm milk
- 12 coffee beans
Preheat your oven at 180 degrees.
Beat together the eggs and the sugar until you have a nice smooth cream. Add the butter and the espresso for the cakes and mix until it’s all blended in. Fold in the flour and beat it until it’s again nice-fluffy-smooth-pale! Scope the mixture in 12 cupcake cases held in a muffin tin. The perfect amount of mixture is a ice-cream scoop full (1 cm under the edge of the case).
Bake your cakes for 25-30 minutes at 180 degrees. Until the surface is nicely golden and the cakes are soft, but stable at touch.
For the icing you really need an electric beater or you can quit your gym membership, you won’t need it anymore if you can do it without the electric beater. Cream the butter wisking very vigorously, add the vanilla and 50 gr of icing sugar at the time. Once all the sugar is in make sure your icing is fluffy. When happy with the results add the cocoa powder and the milk whisking again. Put the icing in a piping bag with the largest nozzle you can find and pipe it on you cupcake.
Add as a great finishing your coffee bean and surprise your guests