Calories 448 Fat 24g Saturates 6.0g Carbohydrates 55g Sugars 40g Protein 3.0g Salt 0.79g
For the cupcakes: Pre-heat your oven to 175°C (Gas Mark 4, 350°F) and line a cupcake tin with cases.
In a mixing bowl, combine the flour, cocoa powder, baking powder, baking soda and salt.
In a separate mixing bowl, using an electric mixer, whizz up the butter and sugar until creamy and fluffy. Add in your chosen egg replacer and whiz up until combined.
Brew 1 espresso and pour it into a bowl. Add in the espresso powder, soya milk and vanilla extract, stir until the powder dissolves. Set aside.
Reduce the speed and carefully add in the dry flour mixture and wet coffee mixture, alternating.
Once all of the ingredients are in the mixing bowl, give it a final whizz until smooth.
Fill each cupcake case with the delicious chocolaty mixture, about 3/4 full with mixture. Pop the tin into the oven and bake for 18-20 minutes. You will know they are done when you put a knife or skewer in and it comes out clean.
Remove the cupcakes from the tin and place onto a cooling rack. Whilst the cakes cool, prepare the frosting.
FOR THE FROSTING
1. In a large mixing bowl, mix the butter until creamy.
2. Add in the icing sugar a little at a time, along with the espresso powder and vanilla extract. Mix until thick and fluffy.
3.Transfer the frosting into an icing bag fitted with a star tip nozzle.
4.Once the cakes have fully cooled, pipe the frosting on to the cupcakes and top off with a coffee bean for decoration (optional).
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