Mocha Chocolate Cup Cakes Recipe
Cakes & Desserts
of 12 vote(s).
Individual chocolate cakes filled with a delicious coffee icing topped with a light sprinkling of cocoa.
You will need:
- 125g/ 5oz of Glutafin Gluten Free Select Multipurpose White Mix (500g)
- 125g/ 5oz of Glutafin Gluten Free Multipurpose White Mix (500g)
Oven temperature: 180 C / Gas mark 4
125g/ 5oz Glutafin Select White Mix
1 x 5ml tsp Gluten-free baking powder
110g/ 4oz Soft dark brown sugar
2 Medium eggs
2 x 15ml tbsp Cocoa powder
2 x 5ml tsp Coffee granules dissolved in 1 x 15ml tbsp hot water
1 x 15ml tbsp Milk
50g/ 2oz Butter at room temperature
125g/ 5oz Icing sugar (sieved)
1 x 5ml tsp Coffee granules dissolved in 1 x 15ml tsp warm water
1 x 15ml tbsp Cocoa powder
1.Place paper cases into cup cake oven trays. Put all the cup cake ingredients into a medium size bowl and beat together for 2 minutes using an electric whisk. Divide the mixture between the paper cases. Bake until the cup cakes have risen and are just firm to the touch.
2.Place cooked cup cakes on a cooling tray whilst preparing the icing. Place the butter into a medium size mixing bowl with the dissolved coffee and cocoa powder. Gradually beat in the icing sugar to make a smooth icing.
3.For best results place icing into a piping bag with a small star nozzle fitted. Using a sharp knife cut out mini cones of sponge from each cup cake. Pipe icing into the centre into a spiral and place sponge cone back on top. Alternatively place icing into each cup cake cavity using a teaspoon but this is considerably more fiddly.
4.Serve immediately or store in an airtight container for up to 5 days.
Gluten-free, wheat-free option
Use 125g/5oz Gluten Free Wheat Free White Mix, 2 large eggs and remaining ingredients as shown.
Freeze cup cakes in a sealed container. Defrost for 2 hours before use.