Toffee Coffee Cupcakes/HUGE Cupcakes/Muffins!!!

Toffee Coffee Cupcakes with sprinkles!

My fiance Grant LOVES coffee cupcakes, he always suggests them whenever I ask the dreaded ‘What shall I bake?!’ question, and until 3 months ago it infuriated me as I didn’t like coffee.  Something weird happened though and after a coffee out with friends, and perhaps a combination of sheer determination too, I am now a self-confessed coffeeaholic much to the glee of my mate Nic!

So this Tuesday just gone I decided to make coffee inspired cupcakes for our school department lunchtime.  Even though the Hummingbird Espresso ones are Grant’s favourite I was desperate to make some with my own twist.  I found a Toffee Mocha Recipe on the Baking Mad website and made them unique to me….

Ingredients

Cakes

  • 200g Stork
  • 120g Caster Sugar
  • 120g Light Brown Sugar
  • 3 Free-Range Eggs
  • 150ml Milk
  • 2tsp Vanilla Essence
  • 400g Self-Raising Flour
  • 2tsp Baking Powder
Filling
  • Condensed milk or creme de leche
Frosting & Toppings
  • 2tsp Coffee granules (I used Carte Noire Instant)
  • 2tsp Hot Water
  • 100g Butter or Willow
  • 200g Icing Sugar
  • 2tsp Cocoa Powder
  • Chocolate sprinkles
  • Bronze edible balls
Method
  1. Turn your oven to 180 degrees C, ensure you have your shelf positioned to the middle of the oven and prepare 12-18 muffin cases in to a muffin tin.
  2. Put the two kinds of sugar and the Stork in to a food mixer and beat until light and flour.
  3. Beat together the eggs and milk in a jug.
  4. Add the eggs and milk mixture gradually.  Add a little flour when you add the second half of the milk mixture.
  5. Scrape down the sides of the bowl and mix until it’s all combined.
  6. Sieve in the flour and baking powder and stir in using a spatula.
  7. Spoon mixture in to the muffin cases until they are about half full (about a tablespoons worth)
  8. Add a teaspoon of creme de leche or condensed milk to the cases and then put another tablespoon of mixture on top.
  9. I got about 16 cakes from this mixture and they were pretty big too.
  10. Place in the oven for about 20mins or until they spring back when touched on top.
  11. At this point boil the kettle and combine the coffee and hot water.  Leave to cool.
  12. For the icing, beat the butter in a food mixer and add the icing sugar and cocoa gradually.  This is up to you obviously but if I don’t add it gradually the kitchen is a cloud of icing sugar reminiscent of Stars in their Eyes!!!
  13. Once the icing sugar and butter are combined add the coffee water.
  14. Fit a piping bag with a nozzle of your choice, fill the bag with the icing and pipe on to the muffins in swirls!
  15. Sprinkle the tops of the cakes with chocolate sprinkles and edible bronze balls!
Now devour these with a cup of coffee, sitting with friends and yabbering on about useless nonsense!

Toffee cupcakes with condensed milk middles topped with coffee frosting and fancy smancy sprinkles :)

 

Leave a Reply