If you’re not already familiar with Elizabeth, she’s a Canadian born food blogger who now lives in the very, very northern part of the UK. The archipelago of Shetland actually lies closer to the Arctic Circle than it does to London!
These cupcakes are super easy to make and combine the flavours of chocolate and coffee perfectly, while using a2 Milk™ and goats butter making it ideal for those of us with tummies sensitive to the A1 protein found in regular milk.
These little delights are perfect for lunchboxes and afternoon snacks. You can prep and cook them in about 40 minutes.
- 150g sifted plain flour
- 1 tsp bicarb of soda
- 90g caster sugar
- 90 g soft brown sugar
- 30g cocoa powder
- 115 ml brewed strong All-Day Americano Percol Coffee (hot)
- 60g goat’s butter
- 75 ml whole a2 Milk™
- 0.5 tsp white vinegar
- 1 large free-range egg
- 1/2 tsp vanilla
- 600g icing sugar
- 200g goat’s butter softened
- 1 tbsp brewed strong Smooth Colombia Percol Coffee (cold)
- 1 tbsp cocoa powder
- 2 tbsp whole a2 Milk™
For the cupcakes:
- Preheat oven to 190C and line a 12-hole muffin tin with cupcake cases.
- Sift together the flour, bicarb of soda, caster sugar and brown sugar and set aside.
- Make a strong cafetiere of All-Day Americano Percol Coffee. Add 115ml of coffee to a small saucepan along with the goat’s butter and cocoa powder.
- Gently heat until everything has melted, but don’t boil.
- In a jug, add the vinegar to a2 Milk™ and stir. Next, crack in the egg and add vanilla.
- Add the cooled coffee chocolate mixture to the dry ingredients along with the milk mixture. Stir well to combine. The batter will be thin.
- Spoon into the prepared cupcake cases and bake in the centre of the oven for 20 minutes, until well risen. A skewer inserted in the centre of the cupcakes will come out clean when they are done.
- Transfer to a wire rack to cool completely.
For the icing:
- Beat the goat’s butter and icing sugar together until well combined.
- Divide the mixture in between two bowls.
- Add the cocoa powder and milk to one half and beat well until light and fluffy.
- Add the cold coffee to the other half, beating well.
When the cupcakes have cooled, place a large star nozzle into a large piping bag. Carefully spoon each frosting into either side of the piping bag (or use a dual icing bag) and pipe large swirls of frosting on top of each cupcake.