Coffee cupcakes with chocolate frosting
Prep time: 15 mins Baking time: 15 mins Makes 12
FOR THE CUPCAKES: 175g self-raising flour 175g butter, at room temperature 175g caster sugar 3 large eggs 3 tbsp espresso coffee 75g pecans, roughly chopped
FOR THE SYRUP 2 tbsp hot espresso coffee 50g light muscovado sugar
FOR THE TOPPING 100g mascarpone, at room temperature 50g milk chocolate, melted and cooled 12 pecan halves
1 Preheat the oven to 180°C. In a large bowl, whisk together the flour, butter, sugar and eggs until smooth and fluffy. Fold in the coffee and chopped nuts.
2 Spoon the mixture into 12 cupcake cases and set them in a muffin tin. Bake for 15 minutes or until cupcakes have risen and are firm to the touch.
3 Meanwhile, to prepare the syrup, stir together the espresso coffee and sugar.
4 As soon as the cupcakes come out of the oven, gently pierce them several times with a skewer and drizzle over the syrup. Leave them to cool.
5 To make the topping, whisk the mascarpone and melted chocolate together until smooth. Spread over the cakes and decorate with a pecan half.