The beauty of these cupcakes is the combination of chocolate and coffee.  They are a delicious perfection, moist and decadent!


  • 200 grams dark chocolate
  • 125 grams butter, chopped in cubes
  • 6 eggs
  • 1 cup caster sugar
  • 2/3 cup plain flour

Coffee Cream Ingredients

  • 1 teaspoon instant coffee
  • 1 tablespoon boiling water
  • 1 cup thickened cream
  • 2 tablespoons caster sugar
  • cocoa powder for dusting


  • Preheat the oven to 180C.
  • Grease the cupcake moulds.
  • Place the chocolate and butter in a heat proof bowl over a saucepan of simmering water (do not allow the bowl to touch the water) stir occasionally until melted.
  • Remove from the heat.



  • Beat the eggs and sugar in a large bowl with an electric mixer for about 8 minutes or until tripled in volume.


  • Fold in the sifted flour.


  • Gradually fold in the chocolate mixture.


  • Pour the mixture with a ladle into the moulds or cupcake moulds.


  • Bake them for about 20 minutes or until firm to touch.  The top of the cupcakes should have a flaky crust and they should be soft on the sides when you touch them.  Stand for a few minutes to cool and take them out of the moulds.  Serve the cupcakes with coffee cream.

Method for the Coffee Cream

  • Combine the coffee and the water in a small cup, stir until the coffee is dissolved.
  • Beat the cream and sugar and coffee mixture in a small bowl with an electric mixer until soft peaks form.
  • With a spoon cover the cupcakes with the cream and sprinkle them with the cocoa powder.



  • The cupcakes should be served cold or the coffee cream will melt.





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