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Chocolate espresso cupcakes with coffee buttercream
Well-balanced with a bitter hit of coffee, these irresistible chocolate espresso cupcakes are delicious treats that aren’t tooth-achingly sweet.

Chocolate espresso cupcakes with coffee buttercream

Makes: 12 cupcakes

Ingredients

1 box NOMU minimakes Chocolate Cake Batter Mix
80g unsalted butter, melted and cooled
2 large eggs
¼ cup (60ml) milk
¼ cup (60ml) strong espresso coffee, cooled

Icing:
160g softened butter, cubed
240g icing sugar, sifted
3 tbsp very strong espresso coffee, cooled

Directions

Preheat your oven to 160°C (fan-assisted convection) and line a standard 12-hole muffin tray with cupcakes cases.

Whisk the eggs until frothy, then whisk in the melted butter, milk and coffee until combined. Add the cake mix and whisk to form a smooth batter.

Divide the batter evenly between the cupcakes cases, filling each one no more than ¾ full.

Bake for 20-25 minutes or until cooked when tested with a skewer. Leave to cool in the tray for 10 minutes before turning out onto a wire rack to cool.

For the icing, cream the butter with an electric mixer for 1 minute until pale and creamy. Mix in the icing sugar in batches, alternating with the coffee, to form a smooth buttercream. Spread or pipe the icing on top of the cooled cupcakes.

Tip: You can use a few teaspoons of instant espresso powder in the icing instead of cooled brewed coffee if you prefer. Dissolve it in a little warm milk first before mixing in.

Ingredients

1 box NOMU minimakes Chocolate Cake Batter Mix
80g unsalted butter, melted and cooled
2 large eggs
¼ cup (60ml) milk
¼ cup (60ml) strong espresso coffee, cooled

Icing:
160g softened butter, cubed
240g icing sugar, sifted
3 tbsp very strong espresso coffee, cooled

Directions

Preheat your oven to 160°C (fan-assisted convection) and line a standard 12-hole muffin tray with cupcakes cases.

Whisk the eggs until frothy, then whisk in the melted butter, milk and coffee until combined. Add the cake mix and whisk to form a smooth batter.

Divide the batter evenly between the cupcakes cases, filling each one no more than ¾ full.

Bake for 20-25 minutes or until cooked when tested with a skewer. Leave to cool in the tray for 10 minutes before turning out onto a wire rack to cool.

For the icing, cream the butter with an electric mixer for 1 minute until pale and creamy. Mix in the icing sugar in batches, alternating with the coffee, to form a smooth buttercream. Spread or pipe the icing on top of the cooled cupcakes.

Tip: You can use a few teaspoons of instant espresso powder in the icing instead of cooled brewed coffee if you prefer. Dissolve it in a little warm milk first before mixing in.

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