1 Hour 30 Mins
- 12 paper cupcake cases
- 1 level tbsp cocoa powder
- 175g plain flour
- 2 level tsp baking powder
- 75g unsalted butter, at room temperature, plus 200g for the icing, softened
- 200g caster sugar
- 150ml milk
- 2 large eggs
- 1tbsp Camp Chicory & Coffee Esssence
- 2 level tsp Dr. Oetker Gel Food Colour in Lime Green
- Few drops vanilla extract
- 400g icing sugar
- 40g dark chocolate, 70% cocoa solids, melted
Preheat the oven to 160C/140C Fan/Gas 3. Line a 12-hole muffin tin or bun tin with cupcake cases. Mix the cocoa with 1tbsp boiling water and set aside.
Sift the flour and baking powder into a bowl. Rub in the 75g butter. Add the caster sugar and half the milk and mix with an electric mixer until just smooth – don’t overmix. Add the eggs and the remaining milk and mix together.
Divide the cake mixture between 4 small bowls. Add the cocoa mixture to 1 bowl, half the coffee to another bowl, half the green colouring and a few drops of vanilla extract to the third bowl, and a few drops of vanilla extract to the last one. Fill cases with alternate spoonfuls of each colour cake mixture until two-thirds full. Bake for 25 mins. Cool on a wire rack.
To make the icing, mix 200g butter and the icing sugar until combined (don’t use the mixer at this stage). Add 1tbsp water and beat with
an electric mixer until light and creamy. Divide the icing between 3 small bowls. Add the melted chocolate to one bowl and the remaining coffee to another. Add 1tsp green colouring and a few drops of vanilla to the last bowl.
Put a large star nozzle in a piping bag. Carefully fill the bag with alternate heaped teaspoonfuls of the different coloured icings. Finally, pipe onto the cakes in swirls.