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.
I call this ‘easy’ dairy free chocolate mousse, but I am well aware that ‘easy’ for most people is popping to the shop and buying some. Even so, whether you eat dairy or not, I don’t think any shop bought chocolate mousse can ever really compare with the delightfully rich homemade variety.
This is definitely a grown up version – rich, chocolatey and gently flavoured with coffee for extra depth and flavour. So although this is not as easy as buying ready made I would encourage you all to try this, as we all deserve something as scrumptious as this for a treat.
Welcome to my first post!
Coffee & Walnut Cupcakes
This cake is from Mary Berry’s Baking Bible – a book that’s been instrumental in my baking journey so far. The original recipe is for a large tray bake, and this version is simply scaled down for cupcakes. I have to say I would definitely do them as cupcakes again, it really helped keep the sponge more moist which really worked for these flavours. I like a healthy amount of walnuts in these cakes, so am always more generous than the recipe states.