Anyone else out there sometimes think that the only reason they are surviving is due to the amount of caffeine they are consuming?! Please don’t tell me I am the only one. It seems that Alyssa has been teething for almost a month solid(damn you big back teeth!!!) as well as having had that virus and chest infection so believe you me in the past few months I have drunk A LOT of coffee! This got me thinking, that perhaps I should start cooking with coffee too because then I could increase my caffeine intake even more and I may even at some point feel like I am awake as opposed to feeling like I am sleeping through the day. So this one is for all the sleep deprived people out there still trying to adult…
Ingredients (makes 18)
140g Golden Caster Sugar
140g Butter, softened
3 Large Eggs
140g self-raising flour
2 Tbsp Coffee, filtered (try www.gourmesso.co.uk)
For the Icing:
200g butter, softened
200g icing sugar
2 tsp Coffee, filtered
50g plain chocolate
- Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.
- To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.
There you have it everyone gorgeous Coffee & Chocolate Cupcakes so you can get your caffeine hit on the go. I’ve used amazing filtered coffee from Gourmesso where you can also get some amazing tea too. Do you put coffee in everything?