White Chocolate Mocha Cupcake
Servings: 12 people
A simple and easy white chocolate coffee cupcake. Perfect for celebration or with evening coffee.
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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.
Notes
Caster sugar substitute: to get 1 cup caster sugar, process 1 cup granulated sugar (regular sugar) in a food processor/mixer until fine, but don't powder it like icing sugar.
Self-raising flour substitute: to get 1 cup self-raising flour, add 1 1/2 tsp baking powder+ 1/4 tsp salt to 1 cup all purpose flour.
I used only 3/4 cup caster sugar for cupcake, since I didn't want it to be too sweet. I think 3/4 cup sugar is enough if you are using icing.
Since the batter was kinda thick I added extra 1/4 cup milk in addition to the 1/2 cup milk mentioned in the recipe. You start with 1/2 cup milk and if the batter is too thick, I recommend you add 1/4 cup more milk.
If you prefer a stronger coffee taste, you can increase the qty of coffee powder in the cupcakes to 2.5 - 3 tsp.
If you add coffee powder directly to the icing mixture it might be a little bit grainy. If you prefer a smooth texture, add coffee powder to 2-3 tbsp hot water, mix it and let it cool. Add this to the icing mixture.
