Espresso-martini-cupcakes-ed

Espresso martini cupcakes

The smooth, dark flavours of a modern classic recreated in sponge with creamy vanilla frosting

By , 03 March 2018

(11 votes)

Espresso martini cupcakes
  • 45 Mins

  • Serves: 12

  • Price: 22p per serving

Nutritional Info
Each 55g serving contains
  • Energy

    752KJ

    180KCAL

    9%
  • Fat

    9.8g

    high

    14%
  • Saturates

    3.7g

    high

    19%
  • Sugars

    10.9g

    med

    12%
  • Salt

    0.17g

    med

    3%
of your reference intake.
Typical energy values per 100g: 1368kJ/327kcal.
Ingredients
  • 3 eggs
  • 85g golden caster sugar
  • 85g plain flour
  • 30g cocoa powder, plus extra to dust
  • 1tbsp espresso powder dissolved in 2tbsp milk, plus extra to serve
  • 1tsp baking powder
  • 60ml sunflower oil
  • 50ml Kahlúa or Tia Maria coffee liqueur
  • 15g caster sugar
  • 120ml whipping cream
  • 1tbsp icing sugar
  • ½tsp vanilla essence
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole tin with paper cases.

  • Whisk all the ingredients up to the sunflower oil together in a large bowl until smooth. Divide the mixture between the cases and bake for 14-15 minutes until risen. Cool on a wire rack.

  • To decorate, heat the Kahlúa or Tia Maria and caster sugar gently for 2-3 minutes until slightly thickened. Prick each cake with a fork and drizzle over a little of the syrup. Leave the remaining syrup to cool.

  • Whip the cream, icing sugar and vanilla to soft peaks. Spoon onto each cake, sprinkle with espresso powder and cocoa and drizzle with the remaining syrup.