Mocha Cupcakes

I recently treated myself to the new book from The Hummingbird Bakery, Cake Days and have been dying to try some of their recipes. This is the first one I have tried from the book and they went down a treat at a friends birthday party, only they went down so quickly the birthday boy himself missed out!!!

                                                           

Recipe

Makes 12-16

Ingredients

240ml whole milk

15g hot-chocolate powder

5g instant espresso powder

80g unsalted butter, softened

280g caster sugar

240g plain flour

1 tbsp baking powder

1/4 tsp salt

2 large eggs

Frosting

50ml whole milk

30g hot-chocolate powder

500g icing sugar

160g unsalted butter, softened

12-16 chocolate decorations

1. Preheat the oven to 190C or gas mark 5 and line 1or 2 muffin tins with muffin cases.
2. To make the sponge, gently warm the milk, without boiling it, then remove from the heat and add the hot-chocolate powder and coffee powder. Stir until dissolved and set aside.
3. Using a hand-held electric whisk or an electric mixer with the paddle attachment, whisk the butter, sugar, flour, baking powder and salt together on a low speed until the texture of fine breadcrumbs.
4. Break the eggs into a jug, pour in the mocha-flavoured milk and whisk together by hand. Pour 3/4 of the milk mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and continue mixing until you have a smooth and thick batter. Scrape down the sides of the bowl, add the remaining milk mixture and continue to mix on a medium speed until all the ingredients are incorporated and batter is smooth once again.
5. Spoon the batter into the paper cases, up to 2/3 full. If any batter is left over, use it to fill up some more cases in another tin. Pop in the oven and bake for 18-20 minutes or until well risen and springy to the touch. Allow to cool slightly, then remove from the tin and place on a wire rack, letting the cakes cool completely before you add the frosting.
6. To make the frosting, warm the milk gently in a saucepan, add the hot-chocolate powder and stir to dissolve. Remove from the heat and allow to cool completely.
7. Using the electric whisk or electric mixer with the paddle attachment, whisk the icing sugar with the butter on a low speed until the mixture is sandy-textured and no large lumps of butter are left. Gradually pour in the cooled chocolate milk, still mixing on a low speed, then increase the speed to high and whisk until light and fluffy.
8. When the cupcakes are fully cooled, pipe a swirl with the frosting and decorate with a chocolate.