seen by Le Boudoir Gourmand
Mochaccino Cupcakes
- 0
- 1
- 2
- 3
- 4
- 5
- 6
- 7
- 8
- 9
- 10
- 11
- 12
- 13
- 14
- 15
- 16
- 17
- 18
- 19
- 20
- 21
- 22
- 23
- 24
- 25
- 26
- 27
- 28
- 29
- 30
- 31
- 32
- 33
- 34
- 35
- 36
- 37
- 38
- 39
- 40
- 41
- 42
- 43
- 44
- 45
- 46
- 47
- 48
- 49
- 50
- 51
- 52
- 53
- 54
- 55
- 56
- 57
- 58
- 59
- 60
- 61
- 62
- 63
- 64
- 65
- 66
- 67
- 68
- 69
- 70
- 71
- 72
- 73
- 74
- 75
- 76
- 77
- 78
- 79
- 80
- 81
- 82
- 83
- 84
- 85
- 86
- 87
- 88
- 89
- 90
- 91
- 92
- 93
- 94
- 95
- 96
- 97
- 98
- 99
- 100
- 101
- 102
- 103
- 104
- 105
- 106
- 107
- 108
- 109
- 110
- 111
- 112
- 113
- 114
- 115
- 116
- 117
- 118
- 119
- 120
- 121
- 122
- 126
- 127
- 128
- 129
- 130
- 131
- 132
- 133
- 134
- 135
- 136
- 137
- 138
- 139
- 140
- 141
- 142
- 143
- 144
- 145
- 146
- 147
- 148
- 149
- 150
- 151
- 152
Dessert - Express - Facile
Grade this article
0 votes
Your vote has been taken into account !
Mochaccino Cupcakes
Ingredients :
75gr of butter cut into slices
50gr of dark chocolate (crushed into pieces)
50gr of sugar
75ml of water
30ml of coffee liqueur
1 tablespoon of instant
75gr of flour
1 teaspoon of baking powder
1 teaspoon of cocoa powder
1 egg
STEP 1. Melt the butter and the dark chocolate either in a double broiler or in the microwave. If you choose to use a microwave, make sure that you do not leave the ingredients in for too long at the risk of burning the chocolate. So start with a few seconds, stir and then put it back in the microwave, keeping an eye on it until all of the chocolate is melted.
STEP 2. In a bowl, combine the chocolate, butter, sugar, water, coffee liqueur and instant coffee. Next, let it sit for 15 minutes in order for the coffee to brew.
STEP 3. Then, gently add while stirring, the mixture of flour, baking powder, cocoa powder and egg.
STEP 4. Pour the batter into the cupcake pans and bake at 180 degrees for 20 minutes.
STEP 5. Decorate your cupcakes with melted chocolate and coffee beans sprinkled on top.
