1/2cupChocolate Chips you can use semi sweet or milk choc chips
1tspInstant 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)
I used Nestle Sunrise brand coffee powder. I used Hershey’s milk choc chips. I got around 15 std size cupcakes & 12 mini cupcakes from the above qty. The std size cupcakes were ready in 15- 20 mins & the mini cupcakes were ready in 10-15 mins. I stored the frosted cupcakes @ room temp for 2 days in an air tight container. Its always better to sieve the icing sugar before adding to the icing mix.Recipe Source: The Complete Series Cupcakes
This Mocha Chocolate Chip Cupcake was printed from https://mariasmenu.com/desserts/mocha-chocolate-chip-cupcake.
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