Creamy Choca-mocha Cupcakes

    45 minutes

    These chocolatey cakes studded with chocolate covered coffee beans and topped with creamy coffee frosting are simply divine. Dusted with grated chocolate, they look like a plateful of mini cappuccinos!


    Northland, New Zealand
    2 people made this

    Makes: 12 

    • 100g Dark Chocolate
    • 150g Soft Butter
    • 150g Caster Sugar
    • 1 Egg
    • 2 Tablespoon Cocoa powder
    • 100g Self raising flour
    • 2 Tablespoon Instant coffee dissolved in boiling water
    • 40g Chocolate covered-coffee beans
    • To decorate
    • 100g Soft butter
    • 200g Icing sugar, sifted
    • 1/4 cup Instant coffee, dissolved in boiling water
    • Grated dark chocolate

    Preparation:15min  ›  Cook:20min  ›  Extra time:10min cooling  ›  Ready in:45min 

    1. Preheat oven to 180 degrees then line the muffin tin with paper cases.
    2. Melt the chocolate in a heatproof bowl set over a saucepan of simmering water or in a microwave and set to cool.
    3. Beat the 150g butter and sugar together in a bowl until pale and fluffy, then beat in egg.
    4. Stir in the melted chocolate and cocoa powder. Sift the flour into the mixture and stir in, then stir in dissolved coffee, followed by the coffee beans.
    5. Spoon mixture into the paper cases and bake for about 20mins until risen and a skewer inserted in the centre comes out clean. Transfer to a wire rack and cool.
    6. To decorate, beat the 100g butter, icing sugar and dissolved coffee together in a bowl until pale and fluffy. Spread the mixture smoothly over the cupcakes and sprinkle with grated chocolate.


    If you don't have any chocolate covered coffee beans, I would add around 1/2 cup of dissolved coffee instead.

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    The frosting is so nice and creamy. Enjoy one with a warm mochaccino!  -  14 Apr 2011