Cappuccino cupcakes with cheat's coffee ice-cream

Name: Cappuccino cupcakes with cheat's coffee ice-cream
Cook time: 2 h 30 min
Yield: 8
Ingredients: 185g unsalted butter; 330g (1½ cups) caster sugar; 2½ tsp vanilla extract; 3 eggs; 75g (heaped ½ cup) self-raising flour; 225g (1¾ cups) plain flour; 1½ tsp bicarbonate of soda (baking soda); 90g (¾ cup) unsweetened cocoa powder; 280ml buttermilk

September 30, 2020

Cappuccino inspired cupcakes.Murdoch Books

Time:2 hours +Serves:8

A recipe from the Good Food collection.

Ingredients

Chocolate cake

185g unsalted butter
330g (1½ cups) caster sugar
2½ tsp vanilla extract
3 eggs
75g (heaped ½ cup) self-raising flour
225g (1¾ cups) plain flour
1½ tsp bicarbonate of soda (baking soda)
90g (¾ cup) unsweetened cocoa powder
280ml buttermilk

Ice-cream

1 tbsp instant coffee granules
1 litre vanilla ice-cream, softened

To decorate

250ml (1 cup) thickened cream
1 tbsp icing sugar
125g good-quality dark chocolate, melted
unsweetened cocoa powder, for dusting

Method

Step 1
Preheat the oven to 180C. Lightly grease an 8-hole muffin tin.
Step 2
To make the chocolate cake, beat the butter and sugar with electric beaters until light and creamy. Beat in the vanilla. Add the eggs, one at a time, beating well after each addition. Using a metal spoon, fold in the combined sifted flours, bicarbonate of soda and cocoa powder alternately with the buttermilk. Stir until just combined. Spoon the mixture into the muffin holes and bake for 25 minutes, or until a skewer comes out clean. Cool in the tins briefly before turning onto a wire cake rack to cool.
Step 3
Dissolve the coffee granules in 2 tablespoons of boiling water and allow to cool. Roughly break up the ice-cream in a large bowl and stir until smooth. Stir in the coffee mixture and freeze until required.
Step 4
Beat the cream and icing sugar in a small bowl until soft peaks form. Chill.
Step 5
Draw the outline of a small spoon eight times on a piece of baking paper, then turn the paper over. Spoon the melted chocolate into a paper piping bag. Snip the end off the bag and draw a chocolate outline around the spoons, then fill in with melted chocolate. Allow the chocolate to set.
Step 6
Cut the top off each cake. Use a spoon to scoop out some of the cake, leaving a 1cm shell (the leftover cake can be frozen for another use).
Step 7
Soften the coffee ice-cream with a spoon and pile it into the cakes so it comes slightly above the top. Dollop each with some cream mixture to represent cappuccino froth. Dust the tops with cocoa and serve with a chocolate spoon tucked into the cream.