These cute-as-a-button cupcakes are enriched with espresso and chocolate. They are so easy to make and great for parties.


  • For the cake

  • 175g self raising flour

  • 175g butter, at room temperature

  • 175g caster sugar

  • 3 large eggs

  • 11/2 shots of espresso

  • 75g pecans, roughly chopped

  • Syrup

  • 1 shot of espresso

  • 50g light muscovado sugar

  • For the topping

  • 100g mascarpone, taken out of the fridge for 30 minutes

  • 50g melted milk chocolate, cooled

  • 12 pecan halves


  • 1.

    Preheat the oven to gas mark 5/180c.

  • 2.

    In a large bowl, whisk together the flour, butter, sugar and eggs until smooth and fluffy. Fold in the dissolved coffee and chopped nuts.

  • 3.

    Spoon into 12 paper cake cases set in a muffin or tartlet tin. Bake for 15 minutes or so until risen and firm to the touch.

  • 4.

    While the cakes are in the oven, dissolve the coffee powder and sugar in four tablespoons of boiling water. As soon as the cakes come out of the oven, pierce them in several places with a skewer and drizzle over the syrup. Leave to cool.

  • 5.

    For the topping, whisk together the mascarpone and melted chocolate – try to ensure the mascarpone is not too cold or the chocolate too hot or the mixture will be a little lumpy rather than smooth and perfectly blended. Spread onto the cakes and top each with a pecan.  

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 529kj
  • Fat Total 34g
  • Saturated Fat 16g
  • Protein 7g
  • Carbohydrate 50g
  • Sugar 32g
  • Sodium 81mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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