#CocktailCupcakes: Chocolate Espresso Martini cupcakes recipe
Can you improve on the flavours of an Espresso Martini? Sure, add chocolate... and turn it into a cake
Everyone is obsessed with Espresso Martinis. The cocktail is a relatively new invention, having come about in the 1980s when a model (possibly a model, maybe just an attractive women) asked bartender Dick Bradsell at the Soho Brasserie in London for a drink that would “f**k me up and then wake me up”. Since then, its popularity has gone from strength to strength, and it's now one of the most popular cocktails in the world.
Turns out, the flavours of an Espresso Martini lend themselves to all kinds of other food stuffs – and that includes cake. The combination of coffee and chocolate is also a well-known one, and adds an extra dimension to these treats. We love the hit of coffee and vodka you get from the syrup, and how it makes the cakes even more moist.
This has got to be one of the best ways to get your daily caffeine hit. Maybe even start the day with a nice cup of cake to perk you up...
We made these chocolate Espresso Martini cupcakes using the Tefal Cake Factory, which guarantees perfect results every time. The temperature is adapted to each stage of the baking cycle by going up and town (technical term: ‘a unique temperature curve’) to the exact heat needed, so you can kick back, relax, and have another cup of coffee...
- 110g butter
- 110g golden caster sugar
- 2 large eggs
- 100g self-raising flour
- 20g cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 10ml vodka
- 1 heaped tsp finely ground instant coffee (like Azera), or make a very strong espresso
- ...For the buttercream...
- 150g butter
- 280g icing sugar
- 10g cocoa powder
- 10g finely ground instant coffee
- 1/2 tsp vanilla extract
- ...For the coffee syrup...
- 75g granulated sugar
- 75ml extra strong brewed coffee
- ...For garnish...
- Coffee beans
- Muffin cases
- Beat together 110g softened butter with 110g golden caster sugar until pale and fluffy.
- Whisk in your 2 eggs, one at a time, until combined.
- Add 100g self-raising flour, 1/2 tsp baking powder, 1/2 tsp salt, 10ml vodka, 20g cocoa powder, 1 tsp coffee powder, and combine.
- Divide the mixture into six, and add into the muffin moulds of your Tefal Cake Factory.
- Set your Tefal Cake Factory onto 'Programme 2: Muffins', and set the timer for 30 minutes. Start cooking.
- Using an electric whisk, beat 150g softened butter until even softer, then add 280g icing sugar, and 10g cocoa powder. Cover your bowl with a tea towel to stop the icing cloud from taking over.
- Mix your instant coffee with 1 tsp of boiling water, and add to the mix. Add a little extra icing sugar if needed.
- Heat 75g granulated sugar with 75ml of strong brewed coffee. Wait until the sugar has dissolved and the mixture has thickened. Turn off the heat, and leave to cool.
- When your cupcakes are cooked and cooled, make a few small holes in the cake with a skewer, add a little syrup to each one, and pipe on the buttercream. Top with three espresso beans (just like on an Espresso Martini) and enjoy. Cheers!