Elevate your next coffee get together with these delicious espresso brownie cupcakes!
- 200 g dark chocolate, chopped
- 2 tbsps instant coffee
- ¼ cup just-boiled water
- 1 cup brown sugar
- 3 eggs
- ½ cup vegetable oil
- 1 tsp vanilla essence
- ½ cup plain flour
- ¼ cup cocoa powder
- ½ tsp baking powder
Preheat oven to moderate, 180 C. Line a 12-hole muffin pan with paper patty cases.
Place chocolate in a medium heatproof bowl over a saucepan of simmering water. Stir until smooth. Cool slightly.
Stir coffee into just-boiled water until dissolved. Cool.
In a large bowl, using an electric mixer, beat sugar, eggs, oil and vanilla together until thick and pale. Gradually pour in melted chocolate, beating until well combined.
Fold sifted combined flour, cocoa and baking powder into chocolate mixture alternately with cooled coffee.
Spoon the mixture evenly into patty cases until two-thirds full. Bake 20 to 25 mins, until cooked when tested. Cool completely in pan.
In a bowl, combine chocolate and sour cream. Cool until it is of a thick, spreadable consistency (about 20 mins). Spoon into a piping bag fitted with a large star nozzle. Pipe swirls of frosting onto cooled cakes, starting at edge and working towards centre to create a peak.
Bauer/Woman’s Day/ Photo: Rob Shaw
Text: Rachel Shabshay