Coffee & Milk Chocolate Cupcakes
Ingredients
- 120g The Pantry plain flour
- 120g The Pantry caster sugar
- 2 x tsp baking powder
- 100g Greenvale unsalted butter
- 1 x 100g block Dairyfine milk chocolate
- 2 x medium eggs - whisked
- 200ml semi skimmed milk
Icing
- 225g Silver Spoon icing sugar
- 100g Greenvale unsalted butter
- 1 x tsp Alcafe rich roast coffee granules
- Some boiling water
Method
- Preheat the kitchen appliance to 170°C/325°F/Gas Mark three.
- Line a twelve hole gem tin with paper cases.
- Mix the flour, castor sugar and leavening along and blend well, cut the butter into little items and rub into the mixture, till it resembles fine breadcrumbs.
- Break up the chocolate, place into alittle heatproof dish, and so place this over a pan with some boiling water underneath - to soften the chocolate.
- Mix the melted chocolate with the milk and whisked eggs - then gently combine into the flour mixture and permit to firm for two minutes.
- Divide this between the paper cases.
- Bake for 15/20 minutes till a cocktail stick inserted into a cake comes out clean.
- Allow to chill within the tin whereas you create the icing.
- Dissolve the occasional in an exceedingly very little boiling water.
- Mix this with the butter and so ram down the powdered sugar.
- Use this to brighten the cakes
