Has it ever happened to you, that you try out something new & start wondering… why you never tried it before? It just reminds me of the famous scene from the evergreen Malayalam movie Nadodikattu where Mohanlal’s character asking Srinivasan “eda Vijaya, entha namukku ee budhi nerathe thonnanjathu?” to which Srinivasan’s character replying “Dasa, oroninnum athintethaya samayamundu mone”. Ohhh how I miss Malayalam movies of those days! (For my non-Kerala friends, in short: “There’s a time for everything”). Anyways, let’s come back to our cupcake. After having the very first bite of this cupcake, I was asking myself why I never tried baking something that has a strong coffee taste before? Looks like now is the right time. Anyways, as I always say… better late than never!
I’m presently in a cupcake baking spree & I ended up with this one day. I was happy with its taste, texture n looks too :) I hope you too will like it. Go ahead, bake it & enjoy!
Here is the recipe:
Mocha Chocolate Chip CupcakePrint Pin
- 2 Eggs ( @ room temp)
- 125 gms Unsalted Butter (softened)
- 1 cup Caster Sugar (substitute given below)
- 1/2 cup Milk (room temp)
- 1 tsp Vanilla Essence
- 2 tbsp Instant Coffee Powder
- 2 cups Self-Raising Flour (substitute given below)
- 1/2 cup Chocolate Chips (you can use semi sweet or milk choc chips)
- 1.5 cups Icing sugar
- 125 gms Butter (softened)
- 1 tsp Instant Coffee Powder
- Choc Chips (to decorate)
- Preheat oven to 180 C, 10 mins before baking. Line a 12-cupcake pan with cupcake liners. In a medium sized bowl, lightly beat the eggs, add butter & sugar, then mix until light & fluffy. Add milk, flour, vanilla essence & instant coffee, stir to combine. Beat with an electric mixer for 2 mins until light & fluffy. Stir through the choc chips.
- Divide the mixture between the prepared cupcake tin. Bake for 18-20 mins until risen & firm to the touch. Cool for a few mins, then transfer to a wire rack to cool fully before icing.
- Mix together the icing sugar, butter & coffee until well combined, then beat until light & fluffy. Use a piping bag fitted with a nozzle of your choice to pipe the topping onto the cupcakes. You can also spread the icing on the cupcakes using a knife. Decorate with choc chips.
- Substitution for self raising flour: to get 1 cup self-raising flour, add 1 1/2 tsp baking powder+ 1/4 tsp salt to 1 cup all purpose flour. (source: http://www.joyofbaking.com/IngredientSubstitution.html)
- Substitution for caster sugar: to get 1 cup caster sugar. process 1 cup granulated sugar (usual sugar) in a food processor/mixer until fine, but don’t powder it like icing sugar. (source: http://www.joyofbaking.com/IngredientSubstitution.html)