Ingredients Jump to Instructions ↓

  1. Makes 12 cupcakes.

  2. 55g dark chocolate

  3. 160ml milk

  4. 1/2 teaspoon instant coffee granules/powder

  5. 1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence)

  6. 90g butter, softened

  7. 220g (about 1 cup, firmly packed) brown sugar

  8. 2 large eggs (we use eggs with a minimum weight of 59g)

  9. 100g (2/3 cup) self-raising flour

  10. 2 tablespoons cocoa powder

  11. 40g (1/4 cup, very firmly packed) almond meal

  12. Preheat oven to 180 degrees Celsius.

  13. Line a 12 hole muffin pan (1/3 cup capacity holes) with patty/muffin cases (we use paper-lined foil cases that measure 5cm across the base).

  14. Melt chocolate with milk in a small saucepan over low heat, stirring occasionally. When chocolate is melted, remove from heat and stir in coffee and vanilla. Set aside to cool to room temperature.

  15. Using an electric mixer or electric hand-held beaters, beat butter, sugar and eggs together in large bowl until light and fluffy. Sift in flour and cocoa and stir to combine. Stir in almond meal and cooled chocolate and milk mixture. ©


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