Wednesday, 29 May 2013

Coffee Rollo CupCakes

Coffee Rolo CupCakes

Coffee Rolo CupCakes that will keep you buzzing through the day. I do have really strong cravings for coffee and chocolate at the moment. To add some sweet goodness I threw some mini Rollo's into the mix "and we have lift off". Believe me when I say that these Coffee Rolo CupCakes have a serious caffeine kick. The Cupcake recipe is one that I have made before using instant coffee granules and cocoa powder. The method of dissolving in boiling water both the coffee granules and cocoa powder along with the sugar, bicarbonate of soda and butter makes for a nice light CupCake. Once your chocolate mixture is sufficiently cooled down, beat in your eggs and flour until smooth and divide the mixture between the paper cases. It will take around 20 minutes to bake. A word on the chocolate Rollo's , I dropped two to three mini Rollo's into each CupCake just before baking. Doing this melts the Rollo but they tend to sink to the bottom leaving a chewy gooey base, so perhaps just popping a few whole mini Rollo's on the top of the finished CupCake would suffice. Although these Coffee Rolo Cupcakes still turned out nice and indulgent.

Coffee Rollo CupCakes


The topping was a coffee buttercream made up of 140 grams of softened butter to 280 grams of icing sugar and 2 tablespoons of milk, with one tablespoon of instant granulated coffee. Since the mocha cupcake mix already has two tablespoons of granulated coffee you may want to just leave the buttercream plain or flavored with vanilla, I did say you would get a caffeine kick....


Coffee Rollo CupCakes

Ingredients
250ml water
250g caster sugar
125g Lightly salted butter
2 tablespoons Cocoa powder (sifted)
½ teaspoon Bicarbonate of soda
2 tablespoons Coffee granules
225g Self-raising flour
2 medium Free range eggs (Lightly beaten)

You don't need to turn your oven on immediately as the first process of the liquid mix will take a while to cool down. Its also worth noting that this cupcake mix rises to a sharp dome finish. If you want to have a flat surface for more elaborate decorating then wait until the cupcakes are completely cooled down, then use a sharp serrated knife to cut the dome off. There are other methods that will give you a flatter surface, check out my kids Fun Cupcakes recipe. Use a large pan to mix and boil your water, cocoa powder ect. this can then be used as your mixing bowl saving on the washing up.

Directions

Step 1
Line a 12 hole cupcake baking tray with deep muffin cases. Put the water with the sugar and heat gently until dissolved, use quite a large pot. Stir in the butter, cocoa powder, bicarb of soda and the coffee granules. Bring to the boil then simmer for five minutes, then leave to cool. Keep an eye on this process as the liquid does have a tendency to boil over the edges of your pan.

Step 2
Now add your flour and lightly beaten eggs and mix until you have a nice smooth cake batter. Divide into your CupCake tin, it may help if you use an ice cream scoop as this is quite a loose batter.

Step 3
Bake in a preheated oven @ 180ºC / 350ºF / Gas Mark 4 for around 20 minutes or until risen and firm to touch.

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