Chocolate and Coffee Cupcake
(Created by Beverley Dunkley – Head of CHOCOLATE ACADEMY™ centre United Kingdom & Julie Sharp - Technical and development Chef - CHOCOLATE ACADEMY™ centre United Kingdom)
Cake Base
| Ingredients | Preparation |
|---|---|
|
200 g
margarine
200 g brown caster sugar |
Cream together. |
| 200 g whole eggs |
Beat together. Add gradually to creamed margarine and sugar with a little sieved flour. |
|
175 g
self-raising flour
25 g Callebaut® cocoa powder CP |
Sieve together. Fold in remaining dry ingredients. |
|
1 tsp
coffee
2 tbsp boiling water |
Dissolve together and cool. Add to cake mixture. |
| Pipe into 20 cupcake cases. Bake 20-25min. at 180°C. Leave to cool. | |
Tip: To keep the chocolate cupcake moist, soak the top of the
cake with stock syrup (50% sugar and water boiled together), which
can be flavoured with coffee or
Tia Maria. Pipe a bulb of aerated Moccha Tintoretto in the centre
and 5 to 6 smaller bulbs around the edge of each cupcake using a
plain nozzle. Position a Callebaut® Dark Chocolate Shaving
(ref: CHD-SV-8-W43) on top of each cupcake at an angle.
Sprinkle with additional shavings.
