Mokaccino Cupcakes

Chocolate is dominant but the flavour is intense. This is achieved by the addition of coffee followed by a drizzle of sweet glacé icing, ending with a the crunch of a solitary Malteser.

Category:  Baking  - 


For 1 Dozen(s)


  • 100 g butter, softened
  • 100 g caster sugar
  • 2 eggs
  • 100 g self raising flour
  • 1 tbs powdered instant coffee
  • 2 tbs unsweetened cocoa powder
  • icing sugar
  • small pkt Malteesers

Mokaccino Cupcakes Directions

  1. Preheat oven to 160 degrees C. Line a 12-hole cup cake tin with paper cases
  2. Cream together the butter and sugar until the colour is light, and the texture is fluffy. Beat in the eggs one at a time - if the mixture begins to separate, add a spoon of flour from your measured amount. Sift together the flour, coffee powder and cocoa then fold into the cake mixture using either a metal spoon or spatula. Divide equally between the cupcake cases. Bake in the preheated oven for about 20 minutes until risen and firm to touch, remove and cool on a wire rack.
  3. When completely cold decorate with glacé icing (water icing) and top with a Malteeser.
  4. Note: See the Victoria Sandwich Cake recipe for photographs of creaming the butter and folding in the flour.