Chocolate Cappucino Cupcakes
Ingredients :
16 oz all purpose flour
2 oz corn starch
2 tsps baking powder
6 tbsps Dutch cocoa powder
1 tbsp instant espresso powder or instant coffee powder + 1 tbsp hot water
1/2 tsp salt
1 large egg
4 oz unsalted soft butter
8 oz granulated sugar
8 fl oz milk
Method :
Preheat the oven to 350 F . Line the muffin tins with some cupcake liners and set aside. Sieve all the flour and salt in a large bowl and set aside. Mix the instant coffee powder with the 1 tbsp hot water.
Beat the butter in a large bowl till soft and light. Then add the sugar to beat till fluffy. Add the egg and beat till mixed well. Add the milk, coffee mixture and flour mixture into the bowl alternately and mix till incorporated. Do not overmix. Using a large ice-cream scoop , scoop the mixture and fill up the muffin tins. Bake the cupcakes in a preheated oven at 350 F / 180 C for about 30-35 minutes. Serve them warm with coffee or tea.
Chocolate Cappucino Cupcakes