So, it was my birthday a few weeks ago and it was MM's b'day a few days ago! MM has turned thirteen this year, yep we've a teenager here!
Honestly, I never thought MM will be active this long, I'm kinda surprised myself. I know… I know, I cannot say we are “active” in true sense, but we are still around and standing in this era of videos and stories.
A big thank you to “YOU” for all the comments, feedback, likes and love you send our way.
Honestly, that's what kept this little space going this many years! There were times when I almost decided to close shop and somehow, some long mail or comment would pop up talking about how much the blog or a particular recipe or write up meant to them.
It's like the universe is sending messages just in time to extend it a bit longer ;)
So, here we are celebrating the entry into “teenage” with this wonderful cupcake recipe. It's been ages since I made cupcakes and this felt like a perfect occasion.
This is a very simple, straight forward recipe but packed with lovely flavors. The white chocolate in it almost turns like caramel during baking and that paired with coffee is like the best combo. Drooling? Yes… so were we when the oven was opened!
Please do try this and please continue to send your love and support. We are forever grateful for your love, kindness and support. Thank YOU!
White Chocolate Mocha Cupcake
Ingredients
- 2 Eggs (@ room temp)
- 125 gms Unsalted butter (softened)
- 1 cup Caster sugar (refer notes for substitute)
- 1/2 cup Milk (refer notes)
- 2 cups Self-raising flour, sifted (refer notes for substitute)
- 100 gms White chocolate, grated (I used Lindt plain white chocolate)
- 2 tsp Instant coffee powder
- For Icing
- 1.5 cups Icing sugar
- 125 gms Unsalted butter (softened)
- 1 heaped tsp Instant coffee powder
- White chocolate curls (to decorate)
Instructions
- Preheat oven to 175 C, 10 mins before baking. Line a 12 – cupcake pan with cupcake liners.
- In a medium sized bowl, lightly beat the eggs
- Add butter and sugar, then mix until light and fluffy. Dont worry, if the batter appears to be a bit curdled.
- Add the milk, flour, grated chocolate, coffee powder and stir to combine. Beat with an electric mixwer for 2 mins, until light and creamy.
- Divide the mixture evenly between the cupcake liners (2 tbsp approx in each cupcake liner). Bake for 18 – 20 mins until risen and firm to touch. Allow to cool for a few mins and then transfer to a wire rack. Allow to cool completely before icing.
- For Icing: Combine sifted icing sugar, butter and coffee; beat with a whisk / wooden spoon until light and fluffy. Spoon topping onto cupcakes, using the back of a spoon and then add decorations.