Chocolate and coffee cupcake
There's no end to what you can do with cupcakes. All you need is a good cupcake base. All the rest is pure imagination. In this recipe, the frosting is done with Callebaut®'s ready-to-use Tintoretto filling. Aerate well in the stand mixer until fluffy before piping it onto the base. It just has that perfect light and creamy texture to make the indulgence complete. You can, of course, replace it with any homemade frosting.
Dissolve together and cool.
Pipe into 20 cupcake cases.
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