Last year for my birthday a dear babe of a friend took me to a hidden bar for an evening of bottomless Espresso Martinis. There were ones flavoured with salted caramel and hazelnut. As well as the different flavours, there was a lot of the classic recipe martinis. I don’t think I slept much for the rest of the weekend or the following week for that matter but they were so delicious, they couldn’t be denied. Since then I’ve wanted to make a cupcake with those punchy flavours. These Espresso Martini Cupcakes have rich chocolate and coffee sponge with a dash of coffee liqueur and then topped with a Tia Maria frosting for another coffee boozy hit. With these cupcakes having a good amount of booze in the frosting as well as the sponge, they aren’t the most suitable cupcakes for children. If you’re looking for a more kid friendly recipe while the adults tuck in to these ones, try my recipes for Maltesers Chocolate Cupcakes or Strawberry and Custard Cupcakes or Salted Caramel Cupcakes?Print
Makes 12 Cupcakes
For the Cupcakes –
1tbsp Instant Coffee Granules
150g Unsalted Butter
150g Dark Brown Sugar
25g Cocoa Powder
165 g Plain Flour
2tsp Baking Powder
4tbsp Coffee Liqueur, like Tia Maria
3 Free Range Large Eggs
For the Coffee Liqueur Frosting –
- 125g Unsalted Butter
- 250g Icing Sugar
- 4tbsp Coffee Liqueur, like Tia Maria
For Decorating –
- Cocoa Powder for dusting
- Chocolate Coffee Beans
- Preheat the oven to 180˚C. Put Muffin Cases in 12 muffin tins. Put the coffee granules in a small heatproof dish and spoon over 2 tsp boiling water. Stir to dissolve and set aside.
- Put the butter in a mixing bowl with the brown sugar. Whisk together until creamy and lighter in texture and colour.
- Gradually beat in the eggs and coffee liqueur until well blended. Sift the cocoa, flour and baking powder on top and using a large metal spoon, carefully fold the flour into the whisked ingredients along with the coffee liquid.
- Divide the mixture equally between the cake cases, using ice cream scoop to evenly divide and smooth over the tops. Bake for about 20 minutes until risen and just firm to the touch. Leave to cool completely before decorating.
- To make the frosting, soften the butter with a stand mixer, gradually add in the icing sugar until all has been added and beat until fluffy. Mix in the coffee liqueur and beat well. Transfer to a piping bag with a star nozzle, pipe the frosting on the top of each cooled cupcakes. Dust with cocoa powder and coffee beans.
- Category: Dessert, Chocolate
- Method: Baking
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