Black Russian cupcakes

    50 min

    If you're a fan of the drink, then these are the cupcakes for you. Why not have a cupcake cocktail evening with the girls? :-)

    4 people made this

    Makes: 12 

    • 85g self-raising flour
    • 4 tablespoons cocoa powder
    • 110g caster sugar
    • 1 teaspoon baking powder
    • 110g soft margarine
    • 2 tablespoons coffee granules, dissolved in 2 teaspoons boiling water
    • 2 large eggs
    • 1 teaspoon vodka
    • 1 teaspoon coffee liqueur
    • 110g unsalted butter, softened
    • 225g icing sugar
    • 1 1/2 teaspoons vodka
    • 1 1/2 teaspoons coffee liqueur

    Prep:10min  ›  Cook:20min  ›  Extra time:20min  ›  Ready in:50min 

    1. Preheat oven to 170 C / Gas 3 and line a muffin tin with 12 cupcake cases.
    2. Sift flour, cocoa, caster sugar and baking powder into a bowl. Add margarine, dissolved coffee and eggs and beat well until light and fluffy. Spoon into cases and bake for around 20 minutes.
    3. Remove from oven and allow to cool for a few minutes in the tin before transferring to a wire cooling rack.
    4. Mix 1 teaspoon vodka and 1 teaspoon coffee liqueur and, using a pastry brush, brush over the cupcakes so that it soaks in. The amount should just be enough to give each cake 2 'doses'.
    5. To make the buttercream, add the softened butter and a table spoon of the icing sugar in a bowl and beat. Gradually add all the icing sugar. Add 1 1/2 teaspoons of each vodka and coffee liqueur and continue to beat until fully incorporated. Pipe onto cakes, as required.

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    Reviews in English (2)


    Taste good but a little dry. Going to try more alcohol!  -  21 May 2014


    Tasted lovely. Could not get the icing quite right but overall easy to make  -  09 Feb 2014