What do you get when you mix the classic childhood sweet of the cupcake with the devilishly adult espresso martini? A wickedly indulgent treat, of course.
What you’ll need:
165g butter, chopped coarsely
100g dark chocolate, chopped coarsely
1⅓ cups caster sugar
⅔ cup water
⅟4 cup coffee liqueur such as Kahlua
2 tbs instant coffee
1 cup plain flour
2 tbs self-raising flour
2 tbs cocoa powder
Chocolate buttercream icing:
60g butter softened
2 cups icing sugar
⅟4 cup cocoa powder
Simple coffee biscuit:
1 cup plain flour
⅟4 cup caster sugar
1 tbs instant coffee
1 tbs hot water
⅟4 tsp baking powder
Tube/pen of dark or milk chocolate writing icing
1. For the mud-cupcakes, preheat oven to 170⁰C/150⁰C fan-forced. Line cupcake tins with paper cases.
2. Combine butter, chocolate, sugar, water, liqueur and coffee in a small saucepan. Stir over low heat until smooth and well combined. Transfer mixture to medium bowl and let cool for 15 minutes.
3. When mixture is cool, whisk in sifted flours and cocoa, then egg. Divide mixture among cupcake tins and bake for approximately 50 minutes or until they resemble a baked brownie texture. Remove cupcakes onto wire rack and let cool.
4. For the biscuits, preheat oven to 160⁰C/140⁰C fan-forced. Line baking tray with baking paper.
5. Combine instant coffee and water in a small bowl.
6. Mix flour and baking powder in a large bowl.
7. Using an electric beater, beat sugar and butter until combined in another bowl.
8. Add coffee and butter mixture to the flour mixture and combine beat until it forms a dough.
9. Lightly flour a bench top and roll out dough into a thin thickness using a rolling pin. Using a martini glass shaped cookie cutter, cut shapes out of dough and place on baking tray. Bake biscuits in oven for approximately 20 minutes or until firm and lightly golden. Let cool on a wire rack.
10. When biscuits are cool, draw outline of martini glass shape using chocolate writing icing tube/pen.
11. For the icing, cream butter in mixing bowl using electric beater. Add icing sugar one cup at a time.
12. Add cocoa and beat until smooth yet slightly firm.
13. When all ingredients are cool you are ready to decorate your cupcakes. Transfer icing into a piping bag with a star shaped nozzle. Pipe icing in a layered swirl to top the cupcakes.
14. On an angle, top cupcakes with a martini glass biscuit. Enjoy!
Words and pictures by Emily Russ