Annie Bell's Cappuccino Brownie Cupcakes
Over a year ago
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Ingredients
- 180g dark chocolate (700% cocoa solids)
- 100g unsalted butter diced
- 2 medium eggs
- 2tbsp strong black coffee
- 100g light muscavado sugar
- 50g plain flour
- 1tsp baking powder
- 75g unsalted butter, softened
- 75g icing sugar, sifted
- 1tbsp stonr black coffee
- cocoa powder for dusting
- chocolate covered coffee beans or buttons
Accompaniment
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Description
The duskiest and most handsome brownies
Method
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1
1. Preheat the oven to 190C/170C fan/gas 5. Arrange about 16 paper cases in standard-size fairy-cake tins.
2. Break up the chocolate and gently melt it with the butter in a large bowl set over a pan containing a little simmering water. Beat in the eggs one at a time, then the coffee. Keep beating until the mixture is smooth and glossy. Fold in the sugar, and sift over and fold in the flour and baking powder. Half fill the paper cases and bake for 10-12 minutes until risen and just set. Leave to cool.
3. For the cappuccino topping, using an electric whisk, beat the butter in a bowl until fluffy and almost white. Add the sugar and continue whisking, again until really fluffy, then whisk in the coffee. Using a teaspoon, drop
4. a dollop of the topping in the centre of each cake, swirl the top, dust with cocoa and decorate with a chocolate coffee bean or button. The cakes will keep well in a covered container for a couple of days.
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