Sign up to the GoodTo Newsletter. You can unsubscribe at any time. For more information about how to do this, and how we hold your data, please see our privacy policy
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
These moist mocha cupcakes are flavoured with espresso-strength coffee granules. Top with a rich, creamy mascarpone icing.
Antony Worrall Thompson’s mocha cupcakes recipe makes a batch of 12 delicious, coffee-infused cupcakes. This recipe uses espresso-strength coffee granules to make sure each sponge is bursting with a deep coffee flavour.
Ingredients
For the mocha cupcakes:
200g (7oz) caster sugar
200g (7oz) unsalted butter, softened
2tsp espresso-strength coffee granules
1tbsp boiling water
4 free-range eggs
200g (7oz) self-raising flour
For the icing:
1tbsp cocoa powder
1tbsp boiling water
250g (9oz) tub mascarpone
2tbsp icing sugar
Grated chocolate, to decorate
WEIGHT CONVERTER
grams
to
cups
Method
Preheat the oven to 180ºC/360ºF/gas mark 4.
In a food mixer or by hand, beat together the sugar and butter until pale - about 5 mins. Dissolve the coffee in the boiling water, then beat it into the butter mix. Beat in the eggs one at a time, then fold in the flour and mix briefly until combined.
Line a muffin tray with paper cake cases, then divide the mixture equally between the cases, which should be about three-quarter full. Bake in the oven for 20-25 mins, until risen and the sponge springs back when pushed. Allow to cool.
For the icing, dissolve the cocoa powder in the boiling water, then add the mascarpone along with the icing sugar and beat until combined. Spoon or pip the icing onto the top of the cupcakes and sprinkle with grated chocolate.
Top tips for making Antony Worrall Thompson’s mocha cupcakes
Antony Worrall Thompson says "Grown-ups might want to add a dash of their favourite liqueur" to give these mocha cupcakes an alcoholic twist.
After leaving school, Antony Worrall Thompson studied hotel management before taking his first catering job in Essex. It wasn’t long until he was in a professional kitchen though as at the young age of 27 he moved to London and became the sous-chef at Brinkley’s Restaurant at Fulham Road.
Over the years Antony has produced 32 books and counting, some of which focus around good healthy eating. We love his recipe Health in a bowl as it’s packed with so many nutrients it’s almost like an instant injection of vitamins!
Known for his unique approach to cooking, this method wasn’t exempt from his first restaurant Ménage à Trois which opened in 1981. The restaurant’s quirk was that it only served starters and puddings!
Butterfly buns
