The idea for these chocolate and coffee cupcakes came to me while I was wondering what to make for a doorstop drop for friends this week. While times are hard for everyone during the pandemic, there are also those that have increased responsibility. Some are caring for sick relatives, some have been shielding for almost a year and it’s nice to give them a little pick-me-up from time to time. I made a batch of 12 cupcakes and did two doorstop drops, leaving a cupcake each for Ben and I. I have to say, they are one of the best cupcakes I’ve made! My caramel is shop-bought Dulce De Leche, but you could very well make it yourself.
Ingredients for 12 cupcakes
230g/8oz Margarine
4 Eggs
230g/8oz Caster Sugar
30g/1oz Cocoa Powder
230g/8oz Self Raising Flour
12 Cupcake cases
Ingredients for the Icing
460g/16oz Icing Sugar
230g/8oz Soft Butter or Margarine
2 Tablespoons Instant Coffee Granules
1 Teaspoon Boiling Water
12 Teaspoons Caramel (dulce de leche)
1 Teaspoon Cocoa Powder
36 Coffee Beans
Method for the Cupcakes
- Preheat your oven to 180 degrees celcius and line your muffin tin with your cupcake cases
- Whisk together your margarine and sugar until pale and fluffy
- Crack your eggs into a separate bowl and beat them until well light and pale
- Gradually whisk them into your margarine and sugar mixture until fully combined
- Sieve your cocoa powder and flour into the wet mixture and fold in carefully using a metal spoon
- Once just combined, split between your cases and pop into the oven for 25 minutes or until a skewer comes out clean
- Remove from the oven and tin and leave to cool fully on a cooling wrack
Method for the Icing
- Add your water to the instant coffee and mix until liquid
- Whisk your butter or marg into the coffee, then sieve in your icing sugar and whisk until smooth and light
- If your icing is too thick, add a teaspoon of water at a time to the mixture until you reach desired consistency
- When the cupcakes are fully cooled, use a knife or a sharp spoon to scoop out a hole in each (keeping the sponge that fills the hole) fill with a teaspoon of caramel in each, then pop the tops back on
- Pop the icing in a piping back and pipe onto each cupcake
- Place the cocoa powder in a sieve and dust the cupcakes with a light blanket, then finish with three coffee beans per cupcake and serve!
I popped my cupcakes into some old Jo Malone candle boxes, wrapped in cellophane and tied with some string. Hopefully acting as the perfect little doorstop treat! Or, the perfect treat for yourself! As always, I would love to see your bakes if you follow my recipe. Just tag me on Instagram @Katie.Kalanchoe
