1 tablespoon chocolate flavouring (best is Monin® chocolate cookie syrup)
2 tablespoons instant coffee powder (Kenco® Millicano is the best)
1 small bag white chocolate chips
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Method Prep:15min › Cook:20min › Ready in:35min
Heat oven to 190 C / Gas 5. Line a cupcake tin with 12 paper cases.
Beat the sugar and the butter together with the eggs, then add all the other ingredients, including the instant coffee powder. Reduce the measure to your own taste, as the flavour is strong. Add the chocolate chips last.
Divide the mixture between the paper cases, one tablespoon each at first, then divide the remaining mixture between the cases.
Bake in the centre of the oven for 15 to 20 minutes, until slightly risen and golden brown. Must be slightly firm to the touch. (Use the back of a teaspoon, as it's hot!)
Take the cupcakes out of the oven and pop them on a wire rack to cool down.
Top these chocolate coffee cupcakes with a chocolate coffee buttercream icing! Try this recipe.
I'm the baker! I forgot to add about the chocolate chips - for decoration. You can pop some on top before they go in the oven, or you can melt them down and 'ice' the cake in white chocolate when they're ready and cooled down. - 24 Aug 2012