Honestly, is there anything better than chocolate? Every working mum and dad needs a little indulgence at the end of a busy working day. You’ve finally put the kids to bed, you pour a glass of wine, you sit down to finally enjoy a little me-time. Come on, you know you do! Well, these ripper, little cupcakes may be just the thing!
In addition to my own indulgences, my kids love these cupcakes. They freeze really well for school lunches, and I admit, I have one in my own lunch at work too. Yep, I make all my colleagues jealous of my morning tea! If you’re really nice, you might like to bring these into work to share around. Me? Nah, I’d rather keep them all for me and the kids! [insert surprised emoji] I may or may not be kidding here!
And what’s the twist, I hear you ask? Well, check out the recipe and look for the unusual ingredient. Hint: it’s a little something I can’t do without in the mornings to get my mind into gear!
Note: Big ‘Hello’ to my Singapore neighbours who are following! I love your city. I love Sentosa. Take me back!
- 175g butter
- 11/2 cups caster sugar
- 2 cups self-raising flour
- 1/2 tsp bi-carb soda
- 3 eggs
- 2/3 cup cocoa
- 2 tsps. instant coffee
- 3/4 cup milk
- 1/4 cup water
- So, to make, you beat your softened butter and sugar, then add the eggs. Remove bowl from mixer.
- Next, mix the coffee in with a tsp warm water to dissolve.
- Pour the flour, bi-carb soda and cocoa in with the butter mixture.
- Pour in the coffee.
- Mix all together.
- Put in muffin cup trays
- Bake at around 175 degrees celsius for around 17 minutes.
Is there any icing, I hear you say?
Icing is easy. Mix a cup of icing sugar with a few tablespoons of butter and cocoa. Add a bit of milk if needed. Stir until the right consistency. ENJOY!
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