Mocha Cupcakes

Mocha Cupcakes are a delicious blend of coffee and chocolate. Coffee and chocolate are two flavors that really complement each other.

I love these chocolate and coffee cupcakes served with a spoonful of whipped cream and dusted lightly with sifted cocoa.

Don't let the preparation time of 45 minutes deter you from making these. The prep time is so long because you wait for the melted butter, sugar, coffee and water to cool.

Prep Time	Cooking Time	Servings	Difficulty
45 minutes	20 minutes	18	Easy

Ingredients

• 2 tblspns instant coffee powder
• 6 tblspns butter
• 3oz (85g) superfine (caster) sugar
• 1 tblspn honey
• 7fl oz (200ml) water
• 7oz (225g) all-purpose (plain) flour
• 2 tblspns cocoa powder
• 1 tspn bicarbonate of soda
• 3 tblspns milk
• 1 large egg, lightly beaten

Instructions

Preheat oven to 180C (350F).

Line cupcake trays with cupcake papers.

Put the coffee powder, butter, sugar, honey and water in a saucepan and heat gently, stirring, until the sugar has dissolved.

Bring to the boil, the reduce the heat and simmer for 5 minutes.

Pour into a large heatproof bowl and cool to room temperature.

Sift in the flour and cocoa.

Dissolve the bicarbonate of soda in the milk and add to the mixture with the egg and beat until smooth.

Spoon the mixture into cupcake trays.

Bake for 15-20 minutes or until a skewer inserted in the center of a mocha cupcake comes out clean.

Transfer to a wire rack to cool.