RECIPE: Chocolate Cappuccino Cupcakes

Based on my hard-to-flop recipe, these cupcakes were delish! 

Chocolate Cappuccino Cupcakes – Sandy Bigara

The Chocolate Cake

3 eggs (160gr)

160gr Self Raising Flour

160gr Brown Sugar

100ml Cocoa Powder

160gr Margarine / Butter (melted in the microwave until runny – does not have to be cooled down)

1 Teaspoon Baking Powder

The “Cappuccino”

1 Tablespoon Jacobs Kroning Coffee Powder (and a dash of boiling water to break down the granules)

1 Tablespoon Vanilla Essence

100ml Fresh Cream

The Icing

I tub Pilsbury Chocolate Icing

Method

1. Preheat oven to 180C.

2. In a small cup, mix your “Cappuccino” ingredients together and set aside.

3. In a nice mixing bowl, add S/R flour, sugar, and cocoa powder. Stir lightly to blend the ingredients.

4. Add melted runny margarine, eggs and “Cappuccino”

5. Using an electric mixer to hand held whisk – whip up the ingredients to incorporate air into the mix.

6. Add baking powder – whisk again to blend it in and place immediately into the oven.

7. Bake for 20 minutes, remove from the oven and place cupcakes on a rack to cool.

8. Ice and serve.

  

Adding Baking Powder just before you put the mix in the oven - gives your cupcakes lift.  

I found some cute cupcake holders in the drawer... cute!

I decided to do a simple chocolate swirl, the tops of the cakes looks so yummy I didn't want to hide them!

Voila!