Mocha Cupcakes
Ingredients
Ingredients:
- 245 g self raising flour
- 40 g cocoa powder not hot chocolate powder
- 1 tsp baking powder
- 1 tsp salt
- 170 g white granulated sugar
- 150 ml flavourless oil e.g. sunflower
- 250 ml milk/plant milk of choice
- 2 tbsp instant coffee
- 1 tsp vanilla extract
- 1 tbsp GROUND flax
- 2 tbsp water
Coffee butter cream
- 100 g unsalted butter/vegan block alternative softened
- 100 g icing sugar
- 1 tbsp milk of choice
- 0.5 tbsp instant coffee
- 1 tsp vanilla extract
Instructions
Method:
- First heat your milk along with the instant coffee until just a simmer, whisk to dissolve all the coffee and then allow to cool to room temperature
- Preheat your oven to 160'C fan/180'C conventional
- Mix your ground flax with the water and allow to sit for 5-10 minutes to thicken
- Mix your oil, sugar and vanilla together, either with a hand whisk or a paddle attachment on a stand mixer
- In a separate bowl, mix your flour, cocoa, salt and baking powder
- Add your flax mix to your oil and sugar mix once flax has thickened and continue to whisk
- Add half your milk, and whisk
- Sieve in half your flour mix and fold the batter
- Add your remaining milk, followed by the remaining flour, and continue to fold until all incorporated
- Cupcakes will take 16-18 minutes or until tooth pick comes out clean
Buttercream:
- Pop your 1tbsp milk in the microwave for 10-12s, then dissolve your instant coffee into this. Refrigerate until cold
- Whisk your unsalted butter, vanilla, and icing sugar, add the icing sugar gradually
- Add in your coffee mix and continue to whisk
- Refrigerate your buttercream for 10-20mins
- Frost the cakes once completely cooled
Notes
This recipe will also make 2x 8" layers, or 1x10" which will require 40mins to bake