cod coffee cupcake
 
 
Ingredients
  • ¾ cup all-purpose flour
  • ½ tsp coffee powder
  • 2 tbsp cocoa powder
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ cup caster sugar
  • 2 tbsp vegetable oil
  • ½ cup yogurt
  • 2 tbsp milk
  • For the buttercream
  • ½ cup butter
  • ½ tbsp coffee+1/2 tbsp water
  • 1 cup icing sugar
  • Topping
  • Melted chocolate
  • Coffee beans
Instructions
  1. Preheat the oven to 180°C and line a cupcake tray with liners.
  2. In a bowl, mix together milk and coffee powder. In the same bowl whisk the caster sugar and oil until well combined.
  3. Add the yogurt and mix well.
  4. Sift in the all-purpose flour, cocoa powder, baking powder, and baking soda in the same bowl.
  5. Fold the dry ingredients into the wet ingredients, mixing only until everything is combined and there are no large flour pockets in the batter.
  6. Transfer the batter to the cupcake tray using an ice cream scoop. It will make 6 cupcakes.
  7. Bake for 18-20 minutes or until a skewer inserted in the centre of the cupcakes comes out clean. Let the cupcakes cool completely before frosting them.
  8. To make the buttercream, whip the butter and coffee powder espresso shot in a large bowl with an electric beater until the butter turns light and fluffy.
  9. Sift in the icing sugar and mix it with the butter using a spatula. Then use the beater to whip the frosting until fluffy, about 2-3 minutes.
  10. Transfer the buttercream to a piping bag and decorate the cupcakes. Finish with a drizzle of melted chocolate and some coffee beans.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/cold-coffee-cupcakes/