Chocolate Cupcakes with Coffee Cream

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

Ingredients

• 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

Method

• 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.

Tips

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