Baby mocha cakes with coffee syrup

 

 

A Saturday afternoon can only be improved with these gorgeous grown-up cupcakes.

 

Ingredients

• 125g butter, chopped
• 3/4 cup (185ml) water
• 1 cup (215g) caster sugar
• 1 tablespoon instant coffee powder
• 100g dark chocolate, chopped
• 1/2 cup (75g) plain flour
• 1/2 cup (75g) self-raising flour
• 1/4 cup (40g) cocoa powder
• 1/4 cup (30g) hazelnut meal
• 1 egg, lightly whisked
• 1/2 cup (125ml) freshly brewed espresso
• 1/2 cup (100g) caster sugar, extra
• Chocolate-coated coffee beans, to decorate

Method

1. Step 1
   Preheat oven to 160°C. Line 48 1 1/2-tablespoon (30ml) capacity mini muffin pans with paper cases.
2. Step 2
   Combine the butter, water, sugar, coffee powder and chocolate in a small saucepan over low heat. Cook, stirring, for 3-4 minutes or until butter and chocolate melt and mixture is smooth. Remove from heat and set aside for 10 minutes to cool slightly.
3. Step 3
   Sift the combined flours and cocoa powder over the chocolate mixture. Add the hazelnut meal and use a balloon whisk to stir until just combined. Add the egg and stir to combine. Spoon the mixture into the prepared patty cases. Bake in preheated oven for 10-12 minutes or until cooked through. Transfer to a wire rack to cool.
4. Step 4
   Meanwhile, combine the coffee and extra sugar in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook for 2-3 minutes or until syrup thickens slightly. Remove from heat. Spoon hot syrup over the cakes. Top with a chocolate-coated coffee bean and arrange on a platter to serve.