These delightfully dainty cupcakes will go down a storm with any sweet-toothed party guests.

  • Serves: 6 people
  • Prep time: 40 minutes
  • Cooking time: 20 minutes
    • British
    • Vegetarian

    Coffee & Milk Chocolate Cupcakes

    Recipe Information

    Ingredients
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    120g The Pantry plain flour

    120g The Pantry caster sugar

    2 x tsp baking powder

    100g Greenvale unsalted butter

    1 x 100g block Dairyfine milk chocolate

    2 x medium eggs - whisked

    200ml semi skimmed milk

     

    Icing

    225g Silver Spoon icing sugar

    100g Greenvale unsalted butter

    1 x tsp Alcafe rich roast coffee granules

    Some boiling water

    Method

    Preheat the oven to 170°C/325°F/Gas Mark 3.

    Line a 12 hole muffin tin with paper cases.

    Mix the flour, caster sugar and baking powder together and mix well, cut up the butter into small pieces and rub into the mixture, until it resembles fine breadcrumbs.

    Break up the chocolate, put into a small heatproof dish, and then put this over a pan with some boiling water under - to melt the chocolate.

    Mix the melted chocolate with the milk and whisked eggs - then lightly mix into the flour mixture and allow to firm for 2 mins.

    Divide this between the paper cases.

    Bake for 15/20 mins until a cocktail stick inserted into a cake comes out clean.

    Allow to cool in the tin while you make the icing.

    Dissolve the coffee in a little boiling water.

    Mix this with the butter and then beat in the icing sugar.

    Use this to decorate the cakes

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