These cupcakes combine three of my favourite flavours… coffee, chocolate and hazelnuts! They look very impressive, but with the right kit and a bit of know how really are quite simple. That’s the beauty of baking 🙂 These hit the spot on a rainy Saturday and were great with a cup of nice coffee on the side.
This post shows one of my favourite ways to pipe buttercream. It looks difficult, but, truth be told, it is all in using a particular piping nozzle (a wilton 2d – there are pictures further down). The two tone effect is created using two contrasting colours of icing – one colour goes in your piping bag first so the outside edge of your bag is covered, and then you add the second colour into the middle of the piping bag. As I said, much more simple than it looks! On these cupcakes I created the effect using a dairy free chocolate spread and coffee buttercream.
Makes 12 cupcakes, takes 40 minutes plus baking and cooling time.
- 120g dairy free butter (I used Pure sunflower)
- 120g soft brown sugar
- 2 eggs
- 120g self raising flour
- 1 heaped tsp instant coffee
- 3 tsp cocoa powder
- 5 tsp soya milk (any non dairy milk or water would be fine)
- 60g dairy free butter (I used Pure sunflower)
- 30g Trex
- 160g icing sugar
- 1 tsp instant coffee
- 1 tsp soya milk (any non dairy milk or water would be fine)
- 2 tbsp dairy free chocolate hazelnut spread
- Preheat the oven to 180c, and line a 12 hole cupcake tray with cases.
- Add the butter and sugar into a bowl and cream together until smooth.
- Add the eggs one at a time – beating well between the eggs.
- In a separate small bowl add the coffee, cocoa and soya milk and stir until smooth.
- Add the mocha mix and flour to the cake mix, and stir until combined.
- Add a tablespoon of batter into each case and keep going until all 12 are evenly filled.
- Bake for 20 minutes, or until a skewer comes out clean from the centre of the cupcakes. Cool completely before pipping the icing.
- Make the icing. Add 1 tsp of lukewarm water to the coffee and stir until dissolved.
- Add the butter, trex, coffee and icing sugar to a large bowl, and using an electric mixer (or hand whisk if you have the arm muscles!) whisk until light and fluffy.
- Prepare your piping bag by cutting off the end and adding your piping nozzle. I used a Wilton 2D nozzle (you can buy these online and in Lakeland) which I find makes the best rose shapes due to its high cuts.
- Add your chocolate spread to the piping bag and rub it all around – you want the bag to be evenly covered on the inside. As it was a cold day when I baked these, I found I needed to use my hands to warm it slightly to ensure it was well spread.
- Take your coffee buttercream and add to the centre of your chocolate piping bag.
- Get ready to pipe. Pipe onto a plate/ surface first until you see the chocolate and coffee buttercream coming out evenly. Then start on a cupcake.
- To make the roses, hold your piping bag upright a few centimetres above the centre of the cupcake. Start squeezing until the icing is firmly on the cake, then start moving the piping bag outwards in a circle with the icing slightly overlapping the centre of your rose – keep a steady pressure with your hands as you go. Keep going in a circle moving outwards until the cupcake is almost covered. When you’re about to run out of cupcake to ice, stop squeezing the piping bag and just drag the last bit of icing off, still following round the cupcake.
- Repeat on all 12 of the cupcakes.