Thursday, 12 January 2012
Mocha Kisses Cupcakes
I was looking for some new inspiration for my regular cupcake recipe, and I found it, although I cannot take all credit for these as it was my niece (another budding baking enthusiast) that gave me the idea. Combining a joint love for all things chocolate and an addiction to coffee, the Mocha Kisses Cupcakes were born.Why not give these a try for Valentines Day if you special someone has a passion for chocolate or coffee :-)
115g baking margarine, softened
115g caster sugar
2 medium eggs, beaten
100g plain flour
15g cocoa powder
1.5 tsp Baking Powder
8 Hersheys Kisses
100g unsalted butter, softened
15ml cold espresso or very strong coffee (made up)
190g icing sugar
Chocolate Decorations (I used white chocolate stars)
1. Preheat the oven to 190C(170 C fan oven)/375F/Gas 5. Line your desired tin (cupcake or muffin tins will work fine) with muffin cases.
2. In a mixing bowl, beat the margarine with the sugar until pale and creamy-light in texture. Gradually whisk in the eggs.
3. Sift the flour, cocoa and baking powder on top - at this point you can also add 1/2 tsp of powdered espresso for those who cannot get enough of there caffeine. Using a large metal spoon, carefully fold the dry ingredients into the mixture until well combined.
4. Spoon a heaped teaspoon of the mixture into the cake cases, and make a slight indent in the middle of the mixture. Place one of the Hershey's Kisses in the indent and then cover with the remaining cake mixture. This should create a nice chocolate center when cooked.
5. Bake on the middle shelf in the oven for 16-18 minutes until risen, and just firm to the touch.
6. Transfer to a wire rack and leave to cool before icing.
For the icing:
Place the butter in a bowl with the espresso or strong coffee and beat until soft. Gradually sift and beat in the icing sugar to make a smooth, creamy icing. Transfer to a piping bag fitted with a star nozzle and pipe a generous swirl on top of each cake. Alternatively if you do not have a piping bag, create a swirl on the top using a palette knife. Decorate with chocolate before serving.