Espresso Cupcakes

Ingredients

For the cupcakes:

• 125 g soft unsalted butter
• 125 g dark muscovado sugar
• 2 large eggs
• 125 g self-raising flour
• 1 tablespoon cocoa powder
• 1 tablespoon espresso coffee powder
• 50 g dark chocolate, melted
• 1–2 tablespoons milk

For the icing:

• 300 g dark chocolate
• 50 g unsalted butter
• 2 teaspoons instant espresso coffee powder

Equipment:

• 12-bun muffin tin lined with paper cases

Instructions

1. Preheat the oven to 200°C / Gas Mark 6.
2. In a food processor, pulse the soft butter and muscovado sugar together until creamy. Add the eggs and pulse again until combined.
3. Add the self-raising flour, cocoa powder, and espresso coffee powder. Process until you have a smooth batter.
4. Add the melted dark chocolate and enough milk (1–2 tablespoons) to reach a soft, dropping consistency. Pulse briefly to combine.
5. Divide the mixture evenly between the 12 paper cases in the muffin tin.
6. Bake for 15–20 minutes, or until a skewer (or uncooked spaghetti) inserted into the centre comes out clean. Leave the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
7. Make the icing: Place the dark chocolate, butter, and instant espresso powder in a large microwave-safe bowl. Microwave on medium in 30-second bursts (about 2 minutes total), stirring well between each burst, until the chocolate is fully melted and smooth.
8. Whisk the mixture until glossy and combined. Let it cool slightly until it thickens enough to spread.
9. Once the cupcakes are completely cool, use a small knife to slice off the domed top of each cupcake to create a perfectly flat surface.
10. Spread or pipe the chocolate-espresso icing generously over the flat surface of each cupcake.
11. Optional finishing touch: Stud the centre of each iced cupcake with a single chocolate-covered coffee bean to resemble an espresso.

Serving Suggestion

These rich, coffee-flavoured chocolate cupcakes pair beautifully with cappuccino cupcakes or simply a strong cup of coffee. They are intensely chocolatey with a deep espresso kick.