Chocolate and coffee cupcakes with Baileys® buttercream Recipe

Name: Chocolate and coffee cupcakes with Baileys® buttercream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: makes: 7 cupcakes
Ingredients: 1 dessertspoon instant coffee granules; 30ml warm water; 60g butter; 80g caster sugar; 1 egg; 1 dessertspoon cocoa powder; 75g self-raising flour; 40g ground almonds; 60g dark chocolate (high cocoa solids); 90ml milk; butter; icing sugar; Baileys® Irish cream

Ingredients

1 dessertspoon instant coffee granules
30ml warm water
60g butter
80g caster sugar
1 egg
1 dessertspoon cocoa powder
75g self-raising flour
40g ground almonds
60g dark chocolate (high cocoa solids)
90ml milk
butter
icing sugar
Baileys® Irish cream

	PREP TIME 20m	COOK TIME 25m	TOTAL TIME 45m
YIELD makes: 7 cupcakes

Instructions

Preheat oven to 180 C / Gas 4 and prepare cupcake cases on baking tray.
Combine instant coffee and water and set aside.
Mix together butter and sugar until light and fluffy. Add egg and mix until combined.
Sieve together flour and cocoa powder and add half to butter mixture. Add ground almonds.
Melt the chocolate, taking care not to burn it and add to the butter mixture.
Add milk, remaining flour/cocoa and coffee to butter mixture and mix well.
Divide into cupcake cases and bake in preheated oven for approximately 20-25 minutes.
For the buttercream mix butter until creamy and then fold in icing sugar and Baileys, adding a little of each at a time until you reach the required quantity and taste.