Mocha Cupcakes
Prep time
15 min
Cook time
20 min
Serves
12
Nutritional information per serving
Weight
12
g
METHOD
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preheat oven to 180°c/160°c fan forced. line a 12-hole (1/3 cup/80ml) muffin pan with paper cases.
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combine nescafÉ blend 43 and hot water in a cup. stir until dissolved.
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beat butter and sugar in a bowl with an electric mixer until pale and creamy. add eggs, one at a time, beating well after each addition.
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fold in half of the combined sifted NESTLÉ baking cocoa and flour, almonds and NESTLÉ dark melts. fold in NESTLÉ CARNATION Lite Cooking Cream, remaining flour mixture and coffee mixture.
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divide mixture among paper cases. bake for 20 minutes or until cooked when tested with a skewer. cool cakes on a wire rack.
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combine nescafÉ classic instant coffee and hot water in a cup. stir until dissolved. beat butter in a bowl with an electric mixer until as pale as possible. gradually beat in half the icing sugar, all the coffee mixture, then the remaining icing sugar.
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use a piping bag fitted with a small plain nozzle, to decorate cakes with coffee butter cream. top each cake with chocolate flakes if desired.
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