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Chocolate cupcakes with vanilla bean espresso frosting

Now coffee lovers can extend their habit with espresso flavoured cupcakes! - by Alison Pickel
  • 21 Jan 2016
Chocolate cupcakes with vanilla bean espresso frosting
Cook: 65 Minutes - easy - Makes 12 - Vegetarian - nut-free
Proudly supported by
Now coffee lovers can extend their habit with espresso flavoured cupcakes!

Ingredients

100 g dark chocolate, chopped

2 eggs

1 cup caster sugar

½ cup milk

⅓ cup light olive oil

2 tsp vanilla extract

1½ cups plain flour

¼ cup Dutch process cocoa powder

1 tsp bicarbonate soda

12 squares dark chocolate

dark chocolate melts, melted, to decorate

Frosting

200 g unsalted butter, chopped, at room temperature

1 tbsp cold, strong espresso coffee

½ tsp vanilla bean paste

2½ cups icing sugar mixture

Method

  1. Line a 12-hole muffin 
pan (1/3-cup capacity) 
with paper cases.
  2. Place chocolate in 
a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove. Cool slightly.
  3. Beat eggs and sugar in 
a small bowl of an electric mixer until pale and creamy. Add milk, oil and vanilla. 
Beat until smooth.
  4. Sift flour, cocoa and soda into a large bowl. Add egg mixture and melted chocolate. Whisk to combine. Spoon 
1 heaped tbsp of mixture 
into each paper case. 
Top each with one square 
of chocolate. Spoon remaining mixture 
evenly over top.
  5. Cook in a moderate 
oven (180C) for about 
20 to 25 minutes, or until cakes spring back when lightly touched. Stand for 
5 minutes before transferring to a wire rack to cool.
  6. Spoon frosting into 
a piping bag fitted 
with a 1cm star nozzle. 
Pipe onto cupcakes. 
Drizzle melted chocolate 
over frosting.
  7. To make frosting, beat butter in a small bowl of 
an electric mixer until light and fluffy. Add coffee and vanilla. Beat to combine. Gradually add sugar, 
beating until smooth.
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