Enjoy Antony Worrall Thompson’s coffee-flavoured cupcakes with a sweet chocolate icing. A real afternoon treat.
Ingredients
- For the 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
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 tip for making Antony Worrall Thompson’s mocha cupcakes
"Grown-ups might want to add a dash of their favourite liqueur".
