Coffee Break?

This recipe is from my newest recipe book Womens Weekly 'Cupcakes'. The first thing I must do when I buy a recipe book is bake something from it the same day, to prove to myself (my husband) that it is money well spent.




I chose the Mochaccino cupcakes. A chocolate and coffe cupcake with a plain whipped cream topping. The idea is to serve them in coffee cups with the cream taking the place of the froth on top of the mochaccino, with a light sprinkle of cocoa.

Mochaccinos

Makes 12

165g butter

100g Dark eating chocolate, chopped

290g caster sugar

170 ml water

60ml coffee liqure

2 tbs or 8g coffee granules

150g plain flour

2 tbs cocoa powder

1 egg

Decoration

300ml Cream, whipped

cocoa

Preheat oven to 170 degrees C,

Combine butter, chocolate, sugar, water, liqueur, and coffee is a saucepan over low heat, stir untill smooth. Allow to cool for 15 minutes.

Whisk in flours and cocoa, add egg. Use a 1/3 cup measuring spoon to poor batter into cupcake cases. This helps to keep the cupcakes an even size.

Bake 50 minutes, cool on a wire rack.

Top with whipped cream and sift over some cocoa so they look like little coffees. You can remover the cases and place in a similar sized coffee cup, and then top with the cream and cocoa for a really cute way to serve them.