These cute-as-a-button cupcakes are enriched with espresso and chocolate. They are so easy to make and great for parties.
Preheat the oven to gas mark 5/180c.
In a large bowl, whisk together the flour, butter, sugar and eggs until smooth and fluffy. Fold in the dissolved coffee and chopped nuts.
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.
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.
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 analysis per serving (8 servings)
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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