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Chocolate and Coffee Cupcakes (with Coffee Caramel)

What’s a better way to celebrate the advent of spring then with these sweet and indulgent cupcakes?

There’s no reason not to have chocolate with Easter on the way, and the delicious coffee flavour will have you bright eyed and bushy tailed, perfect to embrace the warming weather.

  • Makes 12 little cakes, or nine fatter ones.
  • Sponge
  • 115 gram/4oz caster sugar
  • 115gram/4oz butter
  • 85gram/3oz self-raising flour
  • 30 grams/1oz cocoa powder
  • 2 eggs, beaten
  • 1 tsp coffee extract
  • A generous splash of strong Joe Black coffee
  • Coffee Caramel
  • Makes enough for leftovers- excellent for pouring over ice cream.
  • 225 gram/8oz caster sugar
  • 2 tablespoon golden sugar
  • 2 tsp coffee extract
  • 50 gram/2oz butter
  • 140 ml double cream
  • Optional- Butter Icing
  • Just in case you have a very sweet tooth, or want your cakes to look fancy.
  • 140g/5oz butter, softened
  • 280g/10oz icing sugar
  • You can flavour this with coffee extract, or replace an ounce/28 grams of icing sugar with cocoa powder, if you like.

Preheat the oven to gas mark 4/ 180C/ 160C fan

To make the sponge you firstly mix the butter and sugar together. It helps if your butter isn’t straight out of the fridge when you do this, so try to get it to room temperature beforehand. However, if you forget you can soften it in the microwave for a few seconds (just don’t forget it’s in there, it’ll go a nasty shade of brown and splatter everywhere).

Make sure your cocoa and flour is sieved and begin to add it slowly, with the beaten egg, to the sugar and butter mixture. A good rule of thumb is 2 heaped tablespoons of flour, splash of egg, stir and repeat, until both are all used up.

Add the coffee (for quality and a hefty coffee kick, we of course use Joe Black) and coffee extract, then stir. You should at this point have a cake mix with a “soft dropping” consistency, which means it falls off the spoon in a satisfying, weighty manner.

Place cake cases into a 12 cake cupcake tray and spoon the cake mix evenly across each before placing in the oven. They should cook for about 20 minutes, until you can squish them with your thumb and they bounce back, or pierce them with a skewer that comes out clean. Remove from the oven and allow to cool.

While your cakes are cooking, you can make the caramel. If you are making this with kids don’t let them near this part, as molten sugar is akin to napalm and not for small and clumsy hands. First off, place the sugar and golden syrup (if you can ever prize the lid off the tin) into a pan and put on a medium heat.

Stir and keep a close eye as the sugar melts. Once all the granules are gone, remove from the heat and pour in the cream, butter and coffee extract and stir. You should have a lovely, pourable, golden caramel for your efforts. Allow to cool down and store in a covered milk jug or old squeezy bottle.

Once the cakes are cool, drizzle them in caramel and EAT.

Alternatively, if you would like further decoration, leave pouring over the caramel for now. Instead mix the butter, icing sugar and whatever flavouring you fancy, place into a piping bag and swirl over your cupcakes. Decorate with coffee-flavoured chocolate beans, and serve with caramel on the side.