430g all-purpose flour
3 teaspoons baking powder
265g granulated sugar
1/2 teaspoon salt
375ml of milk
125ml vegetable oil
2 tbsp yogurt (can substitute with sour cream)
1 teaspoon vanilla extract
2 large eggs
2 tbsp hot water
2 tbsp instant coffee powder
1 tsp regular sugar
1 cup chocolate sauce
1 tbsp Kahlua (optional)
3 tbsp cocoa powder
1 tbsp icing sugar
200g marscapone cheese
1 batch Cream Cheese Frosting
1/ Preheat oven to 160C
2/ In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes.
3/ Next combine all of the wet ingredients (except the butter) in a large jug and whisk well.
4/ Add softened butter into dry ingredients and mix until the batter appears grainy with a sand-like texture to it. Next, add wet ingredients in a slow and steady stream to the bowl until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
5/ Line a cupcake pan with cupcake papers and fill each paper 3/4 of the way. Bake for 30 min or until a toothpick inserted comes out clean.
6/ Allow to cool completely before frosting.
7/ While your cupcakes are baking and cooling, you can prep the chocolate powder by mixing the icing sugar and cocoa powder together. Set aside
8/ To prepare the chocolate sauce add 1 tbsp Kahlua to your chocolate sauce. Mix and set aside.
9/ To prepare the coffee syrup add a teaspoon of sugar to a small bowl with your instant coffee powder. Add a little hot water and mix.
10/ When your cupcakes have completely cooled down, use a sharp knife or an apple corer to make a hole in the center of all your cupcakes. Fill with chocolate sauce. Drizzle the top with a little coffee syrup. Gently fold a little mascarpone cheese into your cream cheese frosting.
11/ I used a 1M tip to frost the cupcakes in a swirl. Start at the base in the middle and go around twice making your way back to the center at the top. Dust with some chocolate powder.
STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
CAKE: Recipe can be used for two 8” cake tin - adjust baking time to 30-40 min and bake on 180C
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.