Choco mocha cupcakes

Er lige kommet hjem fra en dejlig tur på Louisiana og skal nu slappe helt af med junk og en lille film (skulle man leje Coco Chanel og Igor Stravinsky?). Har en kende tømmermænd efter en forrygende sommerfest i går, men derfor skal I da ikke snydes for lidt søndags-foodporn.

Da jeg bagte cupcakes i sidste uge, kunne jeg ikke helt beslutte mig og endte med at lave to forskellige slags. 

Så nu får I lige choco/kaffe cupcakes'ne, der allerede er long gone. På nær dem der ligger trygt i min fryser :) Det går nemlig fint an at fryse 'bundene' og så kan man jo bare lave frisk icing efter behov, når man skal bruge dem.

Håber at I har en dejlig søndag. Er meget taknemmelig over at I læser med, kommenterer m.m. Virkelig virkelig meget, så tak til alle Jer søde mennesker! Det ville slet ikke være skægt at blogge uden jer.
Er i øvrigt ved at opstøve noget lækkert til en lille give-away i anledning af de 200+ faste google læsere, gjorde det jo ved 100, så tænker at gøre det til en tradition ;)

Last week I made a bunch of cupcakes: The lemon ones I've already showed you + these mocha goodies. A rich chocolate sponge with a coffee buttercream icing. They're of course (sadly) already long gone, apart from a dozen of sponges - half of each flavor - I froze. So nice to be able to defrost a couple of them, make a little icing (or not, they work fine just as they are) and have fresh cupcakes in a couple of minutes.
Enjoy your sunday lovely people!

Chocolate Cupcakes

115 g good quality dark chocolate (70 % cocoa solids)

85 g unsalted butter, at room temperature
175 g soft brown sugar
2 large eggs, free-range or organic, separated
185 g plain flour, sifted
250 ml semi-skimmed milk, at room temperature

3/4 teaspoon baking powder

3/4 teaspoon bicarbonate of soda (natron for de danske læsere)

Pinch of salt

1 teaspoon good-quality vanilla extract (jeg brugte kornene fra en vanillestang)

Preheat the oven to 170 degrees celcius (fan/ Varmluft) and line a 12-hole muffin tray with cupcake cases.

Break the chocolate into pieces and melt. Leave to cool slightly. Cream the butter and sugar until mixture is pale and smooth, about 3-5 minutes using an electric hand mixer.Add the egg yolks one at a time, mix well between each. Next add the melted chocolate to the mixture and bear well.

Combine all of the dry ingredients. Put the milk in a jug and add vanilla extract to it. Add one-third of the flour to the chocolate mixture and beat well. Pour in one-third of the milk and beat again. Repeat until all flour and milk have been added.

Whisk the egg whites until soft peaks start to form. Carefully fold the egg whites into the batter. Do not beat or you will take the air out of the mixture.

Spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake them for about 25 minutes, until slightly raised and golden brown. Don't ice until completely cool.

Coffee Buttercream Icing
150g unsalted butter, at room temperature
1 tablespoon semi-skimmed milk
2 teaspoons instant espresso powder, dissolved in a small amount of hot water

350 g icing sugar, sifted

Beat the butter, milk, espresso mixture and half the icing sugar until smooth - this can take several minutes with an electric hand mixer. Gradually add the remainder of the icing sugar and beat until thick and creamy.


Spread the icing on cupcakes and decorate. The icing will set slightly, so make sure to put the coconut on at once.