I love simple recipes. Especially simple cupcake recipes! Here's one!
Moist, soft, chocolate sponge topped with fluffy, mild coffee flavored frosting and topped with a sprinkling of demerara sugar and a single dark chocolate covered espresso bean. Simple yet delicious!
Yes I am aware that they kinda sorta look like boobs. Let's speak no more of this and move on.
Makes 12 Cupcakes
For the sponge
1 1/2C flour
1/4C cocoa powder
1/3C vegetable oil
1Tbsp balsamic vinegar
1tsp baking soda
For the frosting
1/2C vegan margarine
2-4C powdered sugar
3Tbsp strong coffee
Dark chocolate covered espresso beans
1tsp demerara sugar
Preheat the oven to 175 and line a cupcake pan with paper cases.
In a large mixing bowl combine all the sponge ingredients and mix until smooth. Spoon into the cupcake cases, filling 2/3 of the way up. Bake for 25mins or until a skewer inserted into the center of one of the cupcakes comes out clean. Transfer to a wire rack to cool completely while you make the frosting.
In an electric mixer or with an electric hand mixer cream together the margarine and the coffee. Add the powdered sugar a cup at a time and whisk on high until the frosting is light and fluffy.
Once the cupcakes have cooled, scoop mounds of frosting onto them using an ice cream scoop. Sprinkle with the demerara sugar and top with a chocolate espresso bean.