Chocolate and coffee cupcake

Created by

  • Julie Sharp - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
  • Beverley Dunkley - Technical Advisor, Chocolate Academy™ Center, UK
level 1

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.

Recipe components

Callebaut® ingredients

Cake base

  • 200g
  • 200g
    caster sugar

Cream together.

  • 200g
    whole egg(s)

Beat together.
Add gradually to creamed margarine and sugar with a little sieved flour.

  • 175g
    self-raising flour
  • 25g
    Cocoa powder

Sieve together.
Fold in remaining dry ingredients.

  • 1spoon(s)
  • 2spoon(s)
    boiling water

Dissolve together and cool.
Add to cake mixture.

Pipe into 20 cupcake cases.
Bake 20-25min. at 180°C.
Leave to cool.

  • Q.S.
    Shavings Dark

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 on top of each cupcake at an angle. Sprinkle with additional shavings.