Tuesday, May 11, 2010

Baby Mocha Cupcakes with Coffee Syrup

Photography by Ben Dearnley

1/2 cup butter, chopped
3/4 cup water
1 cup sugar
1 Tblsp instant coffee powder
1/3 cup dark chocolate, chopped
1/2 cup plain flour
1/2 cup self-raising flour
1/4 cup cocoa powder
1/4 cup hazelnut meal
1 egg, lightly whisked
1/2 cup freshly brewed espresso
1/2 cup sugar, extra
Chocolate-coated coffee beans (for decoration)

Preheat oven to 350°F. Line 48 1 1/2-tablespoon capacity mini muffin pans with paper baking cups.

Combine the butter, water, sugar, coffee powder & chocolate in a small saucepan over low heat. Cook, stirring, for 3-4 minutes or until butter & chocolate melt & mixture is smooth. Remove from heat & set aside for 10 minutes to cool slightly.

Sift the combined flours & cocoa powder over the chocolate mixture. Add the hazelnut meal & use a balloon whisk to stir until just combined. Add the egg & stir to combine. Spoon the mixture into the prepared paper baking cups. Bake in preheated oven for 10-12 minutes or until cooked through. Transfer to a wire rack to cool.

Meanwhile, combine the coffee & extra sugar in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high & bring to the boil. Cook for 2-3 minutes or until syrup thickens slightly. Remove from heat. Spoon hot syrup over the cupcakes. Top with a chocolate-coated coffee bean & arrange on a platter to serve.
Makes 48 mini cupcakes.

Source
Notebook: - January 2009, Page 148
Recipe by Sarah Hobbs

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