Sunday, August 14, 2011

Chocolate mud cupcakes with coffee frosting

My Dad turns 60 tomorrow.  It's not an insignificant birthday, and requires some not-insignificant treats.  Now my Dad likes his treats rich, and he really likes coffee flavoured things (like custard and cream, for example).  So I scouted around for a few different recipes and concocted these for his birthday get-together tonight.  And dear me if they aren't phenomenally scrumptious! (I had to taste-test one... quality control and all that).

  • 250g butter
  • 200g dark cooking chocolate
  • 1 cup hot water
  • 2 teaspoons instant coffee
  • 1/2 cup Kahlua (or liqueur of your choice)
  • 2 cups brown sugar
  • 2 eggs
  • 1 1/3 cup plain flour
  • 1/2 cup self raising flour
  • 2 tablespoons cocoa
  • 250g butter
  • 2-3 cups icing sugar
  • two tablespoons strong coffee 
  • vanilla essence
Heat the oven to 160 degrees.  Put the water, coffee, Kahlua, butter and chocolate in a saucepan on a low to medium heat for a few minutes, stirring constantly, until the butter is melted.  Turn off the heat and add the sugar, stirring fast until it's dissolved.  Insert your finger into the mixture and suck the gloop off.  At this point you can reflect that you've created the most delectable gloop ever.  If you're not sure, repeat the finger licking procedure a few more times.

Leave the mixture to cool for five minutes, and while it cools, sift the flours and cocoa.  Shake the dry ingredients into the wet mix in thirds and whisk thoroughly.  Then add the two eggs and whisk these in as well.

Pour into your patty pans and bake for 20 minutes.  Then leave to cool on a rack.

Prepare the frosting by putting the room temperature butter, vanilla essence and the hot coffee with a half cup of icing sugar.  Cream the ingredients and add the remaining icing sugar half a cup at a time.  Fill a piping bag with the frosting and decorate your cooled cakes.

Decorate them with chocolate coated coffee beans, and prepare to be your Dad's favourite (if only) daughter.

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