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Mocha Cupcakes with whipped cream

Mocha delight for all those choc coffee aholics that can’t have enough choc in there Mocha chino, this tasty delight will keep your taste buds buzzing. With simple ready to make ingredients that everyone has in the cupboard this naughty treat can be enjoyed late at night in front of the computer or a mid afternoon hit...

Ingredients

         2 Tbsp of instant espresso coffee powder

         6Tbsp butter

         85g caster sugar

         1 Tbsp honey

         200ml water

         225g plain flour

         2 Tbsp of cocoa powder

         1 Tsp bicarbonate of soda

         3 Tbsp milk

         1 large egg beaten

          Topping

         225ml whipping cream

       Coca powder sifted for dusting

Method

1.       Put 20 paper baking cases in 2 muffin pans or place 20 double layer cases on 2 baking sheets.

2.       Put the coffee powder, butter, sugar, honey and water in a saucepan and heat gently stirring, until the sugar has dissolved. Bring to boil, then reduce the heat and simmer for 5 minutes. Pour into a large heat proof bowl.

3.       When the mixture has cooled, sift in the flour and cocoa. Dissolve the bicarbonate of soda in the milk, then add to the mixture with the egg and beat together until smooth. Spoon the mixture into paper cases or tray.

4.       Bake cupcakes in a preheated oven 180c for 15- 20 minutes or until well risen and firm to touch. Transfer to a wire cooling rack

5.       For the topping, whisk the cream in a bowl until it holds its shape. Just before serving spoon a heaped teaspoon of cream on top of each cake, then dust lightly with sifted cocoa. Serve immediately or place in refrigerator.