Glutafin Mocha Chocolate Cup Cakes
Individual chocolate cakes filled with a delicious coffee icing topped with a light sprinkling of cocoa.
Kcal: 123.0
Difficulty: More of a challenge
Serves 16
15 mins prep
20 mins cooking time
Ingredients
For the cup cake:
- 125g (5oz) Glutafin Multipurpose Select White Mix*
- 1 tsp (5g) baking powder*
- 110g (4oz) soft dark brown sugar
- 110g (4oz) butter
- 2 medium eggs, beaten
- 2 tbsp (30g) cocoa powder
- 2 tsp (10g) coffee granules dissolved in 1 tbsp (15ml) hot water
- 1 tbsp (15ml) milk
For the icing:
- 50g (2oz) butter at room temperature
- 125g (5oz) icing sugar (sieved)
- 1 tsp (5g) coffee granules dissolved in 1 x 15ml tsp warm water
- 1 tbsp (15g) cocoa powder
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Place paper cases into cup cake oven trays
- Put all the cup cake ingredients into a medium size bowl and beat together for approximately 2 minutes, or until smooth, using an electric whisk
- Divide the mixture between the paper cases
- Bake at 180°C/350°F/Gas mark 4 for 20 minutes until the cup cakes have risen and are just firm to the touch
- Place cooked cup cakes on a cooling tray whilst preparing the icing
- Place the butter into a medium size mixing bowl with the dissolved coffee and cocoa powder
- Gradually beat in the icing sugar until you have a smooth icing. For best results place icing into a piping bag with a small star nozzle fitted
- Using a sharp knife cut out mini cones of sponge from each cup cake
- Pipe icing into the centre into a spiral and place sponge cone back on top. Alternatively you can place icing into each cup cake cavity using a teaspoon, but this is considerably more fiddly
- Serve immediately or store in an airtight container for up to 5 days.
Nutritional information per serving
Kcal
123
Fat
4g
Carbs
20g
Protein
2.2g
Fibre
0g
