These rich, dark, chocolatey cupcakes studded with chocolate-covered coffee beans and topped with a creamy coffee-butter frosting are simply divine. Dusted with grated chocolate, they look like a plateful of mini-cappuccinos – but don’t eat too many or they might keep you awake all night!
- 3 oz. bittersweet chocolate, chopped
- 10 tablespoons unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 eggs
- 2 tablespoons unsweetened cocoa powder
- 3/4 cup self-rising flour
- 2 teaspoons instant coffee, dissolve in 1 tablespoon boiling water
- 1/4 cup chocolate-covered coffee beans
Preheat the oven to 350F.
Put the chocolate in a heatproof bowl set over a pan of gently simmering water. Do not let the bowl touch the water. Leave until almost melted, then set aside to cool slightly.
Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, then beat in the eggs, one at a time. Stir in the melted chocolate and cocoa powder. Sift the flour into the mixture and stir in, then stir in the coffee, followed by the coffee beans.
Spoon the mixture into the paper liners and bake in the preheated oven for about 20 minutes until risen and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.
- 7 tablespoons unsalted butter, at room temperature
- 1 2/3 cups confectioners sugar, sifted
- 2 teaspoons instant coffee, dissolved in 1 tablespoon boiling water
- bittersweet chocolate, grated
To decorate, beat the butter, sugar, and coffee together in a bowl until pale and fluffy. Spread the mixture smoothly over the cupcakes and sprinkle with grated chocolate.