This recipe always makes a cupcake juicy and tasty. If you remove the nuts and coffee and add the vanilla extract, you get the base for any cupcake. You can experiment, such as adding lime and coconut to the dough.
It is necessary
- For cupcakes:
- - 175 g flour;
- - 175 g of sugar;
- - 175 g butter;
- - 3 eggs;
- - 1 tsp baking powder;
- - a pinch of salt.
- For the coffee additive:
- - 6 tbsp. spoons of water;
- - 2 tbsp. tablespoons of instant coffee.
- For glaze:
- - 70 g of dark chocolate;
- - 1 tbsp. a spoonful of cream.
- For a nut supplement:
- - 30 g of almonds;
- - 20 g cashews.
Instructions
Step 1
Remove the butter from the refrigerator half an hour before cooking to soften it. Whisk it with sugar until creamy. Add eggs to butter, baking powder, knead until smooth.
Step 2
Pour 6 tablespoons of hot water over 2 tablespoons of instant coffee, stir.
Step 3
Chop the nuts. Add them to the buttery egg mass. Pour 4 tablespoons of coffee there, mix until a homogeneous mass is formed. Pour flour in small portions, mix thoroughly.
Step 4
Pour the finished dough into an 18 centimeter diameter baking dish. Place in oven for 30-35 minutes. Preheat the oven to 180 degrees. You can check the readiness of the cake with a wooden stick - it should come out dry from the center. Cool the finished cake, remove from the mold, transfer it to a serving dish.
Step 5
Break the dark chocolate into pieces and melt it in a saucepan over a water bath. Add 10-20% cream and pour in the rest of the coffee. Stir, cook for 1-2 minutes. The icing for the cupcake is ready.
Step 6
Don't wait for the frosting to cool, but pour it over the finished coffee and nut cake right away. You can decorate the top of the baking with anything, for example, confectionery sprinkles, which can be of the most varied.
