Cappuccino Cupcake

My cappuccino cupcake creation will give you a triple dose of caffeine to help you celebrate UK Coffee week, a nationwide celebration of coffee to raise funds for coffee growing communities. Hidden inside these espresso flavoured cupcakes is a white chocolate and coffee ganache surprise that keeps these treats moist and decadent. Topped with a rich espresso buttercream and dusted with cocoa, these cupcakes will give you the caffeine hit you are looking for this UK Coffee Week. You will need a standard cupcake tray (35 x 27cm, depth 3cm), wire rack, electric whisk, piping bag and melon baller for this recipe.

Cupcake Prep:

  1. Heat oven to 180C/ 160C fan and prepare the middle shelf for baking. Grease the cupcake tray lightly with butter.
  2. Dissolve the instant coffee powder into the boiling water for the cupcakes and allow to cool slightly.
  3. Place the milk into a saucepan and heat gently until steam rises from the pan. This is called scalding the milk. Once steaming, take off the heat and allow to cool slightly.
  4. Place the butter for the cupcakes and caster sugar into a bowl and mix with an electric whisk until pale and creamy.
  5. Beat the eggs with a fork in a separate bowl and add gradually to the butter and sugar, 1 tablespoon at a time, beating the mixture with the electric whisk in-between egg additions.
  6. Add the vanilla essence, cooled coffee, and the scalded milk and stir with a wooden spoon.
  7. Sieve the flour, baking powder and salt into the cupcake mixture and fold quickly with a large metal spoon or spatula until combined.
  8. Fill each cupcake mould 2/3 full and bake on the middle shelf for 15 minutes. Turn the tray around and bake for a further 5 minutes. Remove the cupcakes from the oven and allow to cool for a couple of minutes before removing them from their moulds. Cool on a wire rack.

White Chocolate & Coffee Ganache Prep:

  1. While the cupcakes are cooling, make the white chocolate and coffee ganache. Place a small saucepan on a gentle heat on the hob. Chop the white chocolate into small pieces and place it into a heatproof bowl, on top of the saucepan. It is vitally important that no water gets into the bowl or the chocolate will seize. Stir the chocolate occasionally, it will not take long to melt, and then remove from the heat to cool a little.
  2. Place the heaped teaspoon of instant coffee into another saucepan with the double cream. Scald the mixture and whisk until the coffee is fully dissolved. Once steam rises from the mixture, pour this over the melted chocolate and mix together until combined. Set aside to cool slightly but do not refrigerate.

Espresso Buttercream Prep:

  1. Sieve the icing sugar into a bowl and add the salt and butter. Beat together with an electric whisk.
  2. Gradually add the water and coffee mixture until the perfect flavour and consistency is reached. You may not need to add all the liquid. Place into a piping bag with a 1cm wide nozzle.

Assembly

  1. Once the cupcakes are cool it is time to fill them with the white chocolate and coffee ganache. Using a melon baller, scoop out the centre of the cupcakes, to create a deep well in the centre.
  2. Place the cooled ganache into a piping bag with a 0.5cm nozzle and pipe the ganache into the centre. Don’t worry if it looks runny, the ganache will set inside the cupcake as it continues to cool.
  3. Starting from the outside in, pipe the buttercream icing in a clockwise direction on the outside of the cupcake. Without stopping, continue to pipe smaller and smaller swirls in the same direction until you reach the middle. Gently pull the nozzle away from the cupcake and you should achieve a lovely swirled effect.
  4. To finish, dust some cocoa powder on top of the cupcakes, using a sieve.

Useful Cooking Information

Weight

Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb

Volume

Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints

Measurements

Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise


Oven Temperatures

Gas °F °C
Mark 1275140
2300150
3325170
4350180
5375190
6400200
7425220
8450230
9475240

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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