Espresso Cupcakes with Chocolate Buttercream

 
It’s hot today, very strange kind of summer we are having here.  
The oven is on so it makes everything feel hot, I am making vegan gingerbread for my nephews birthday and need to get the cake-drawn out so I know what I am doing, it will involve dinosaurs and I am a little bit nervous…
 

 
For now, I have a cupcake recipe to share which my lovely taste tester critiqued and said that she would have loved a bit more coffee in there. My Chef boy says it’s enough for him so you decide if you need to add more.
 
Espresso Cupcakes with Chocolate Buttercream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cupcakes
Serves: 16
Ingredients
  • 115g butter, room temperature
  • 115g raw sugar
  • 115g brown sugar
  • 2 eggs, room temperature
  • 125g self raising flour, sifted
  • 125 plain flour, sifted
  • 125ml milk, room temperature
  • splash of vanilla
  • ¼ cup of brewed strong espresso
Method
  1. preheat oven to 180 C/160 C fan, line cupcake trays with papers
  2. beat butter and sugars until mixture is pale and fluffy, add eggs one at a time, mixing well after each addition
  3. sift flours together in a separate bowl, add espresso and vanilla to milk
  4. add flour to butter mixture in 3 batches alternating with the milk and ending with flour until all added and mixed well
  5. spoon into cupcake papers
  6. bake for 20-25 minutes or until lightly golden
  7. test with a skewer, it should come out clean
  8. remove from oven and allow to stand for 10 minutes before transferring to a wire rack
Notes
Chocolate Butter Cream Icing

ingredients
150g butter, room temperature
120g icing sugar
60ml milk, room temperature
60g cocoa
a few tablespoons of golden syrup
method

add all ingredients into a bowl and mix until fluffy, add more icing sugar if needed
 

 

Happy Friday friends, are you up to anything exciting?
 
Hope you are enjoying all sorts of fabulousness.
 
Many hugs ♥
Cathie