Chocolate and coffee cupcake
There's no end to what you can do with cupcakes. All you need is a good cupcake base. All the rest is pure imagination. In this recipe, the frosting is done with Callebaut®'s ready-to-use Tintoretto filling. Aerate well in the stand mixer until fluffy before piping it onto the base. It just has that perfect light and creamy texture to make the indulgence complete. You can, of course, replace it with any homemade frosting.
- Level:
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Easy
Cake base
Ingredients: Cake base
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200 gmargarine
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200 gcaster sugar
Preparation: Cake base
Cream together.
Ingredients: Cake base
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200 gwhole egg(s)
Preparation: Cake base
Beat together.
Add gradually to creamed margarine and sugar with a little sieved flour.
Ingredients: Cake base
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175 gself-raising flour
Preparation: Cake base
Sieve together.
Fold in remaining dry ingredients.
Ingredients: Cake base
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1 spoon(s)coffee
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2 spoon(s)boiling water
Preparation: Cake base
Dissolve together and cool.
Add to cake mixture.
Pipe into 20 cupcake cases.
Bake 20-25min. at 180°C.
Leave to cool.
Ingredients: Cake base
Preparation: Cake base
Tip: To keep the chocolate cupcake moist, soak the top of the cake with stock syrup (50% sugar and water boiled together), which can be flavoured with coffee or
Tia Maria. Pipe a bulb of aerated Moccha Tintoretto in the centre and 5 to 6 smaller bulbs around the edge of each cupcake using a plain nozzle. Position a Callebaut® Dark Chocolate Shaving on top of each cupcake at an angle. Sprinkle with additional shavings.
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