3 medium eggs
The same weight of plain flour (weigh the eggs in their shells first)
2tsp - heaped - of baking powder
3tbsp softened butter
100g dark chocolate, 70% minimum
1-2tbsp Camp coffee (or 2tbsp very strong chilled coffee)
Finally, and I apologise for the vagueness, but I really don’t know what else to suggest…
2 handfuls of caster sugar
For the frosting
450g icing sugar
100g cream cheese
80g softened butter
1-2dsp Camp coffee
1tsp vanilla extract
Coffee beans to decorate.
- Pre-heat oven to 180 and line a deep cupcake tin with cases.
- Cream together the softened butter and sugar in a large mixing bowl, then beat in the eggs and Camp coffee until well combined.
- Sieve in the flour and baking powder and stir into the mix.
- Break the dark chocolate into chunks and melt. In a cup in the microwave is easiest, but use a low setting and keep stopping to stir the chocolate so that it doesn’t burn.
- Pour the chocolate into the mix and stir until well combined.
- Half fill the cupcake cases with the mix. This should make 12 large cupcakes or a whole bunch of little ones. Bake in the middle shelf of the oven for 15-20 minutes, til a knife comes out clean.
- Let the cupcakes cool in the tray for 5 minutes, then turn out onto a cooling rack.
- Cream together the cream cheese, butter, vanilla and coffee in your now-clean large bowl and sieve in the icing sugar.
- Beat until blended and a firm, pipe-able consistency. Add more icing sugar if necessary.
- Stand a piping bag nozzle-down in a pint glass and fold the excess fabric down over the sides of the glass. Spoon all the icing into the bag then lift the sides and twist to seal. Gently squeeze the icing down until there’s no air left in the bag.
- Pipe a swirl onto each cake, from the outside in, leaving a little peak in the centre. Top this off with a whole coffee bean.