I know, I know. Not enough recipes coming your way. I have been busy. Promise. We made these delicious cupcakes about a month ago. It was very very late at night and five girls had nothing better to do than try a Nigella Lawson recipe.
These were good and I will definitely be trying them again. I topped the cupcakes with some maltesers instead of coffee beans. Dense chocolate and espresso are a winner together. Want to give it a try? Here’s what you’ll need.
Makes 12 cupcakes (medium sized):
1/2 cup butter, softened
1/2 cup brown sugar
2 large eggs
3/4 cup self rising flour, sifted
1 tbsp cocoa powder
2 tbsp instant espresso
2 ounces bittersweet chocolate, melted and cooled
2 tbsp milk
For the Icing:
6 ounces bittersweet chocolate, chopped
1 tbsp instant espresso
2 tbsp butter
Preheat the oven to 400 F / 190 C.
Cream the butter and add the sugar. Mix in the cooled and melted chocolate. Beat in the eggs one at a time.
Stir in the flour, cocoa, and coffee powder and mix just until combined. Stir in the milk.
Divide the batter into a 12-cup muffin pan prepared with paper liners. Bake until a toothpick comes out clean, 14-18 minutes. Cool on a wire rack.
For the icing, combine the butter, espresso powder, and chocolate and microwave in 30 second intervals, stirring in between, until smooth. Spread over cooled cupcakes.