A cupcake from this recipe always turns out to be juicy and tasty. If you remove the nuts and coffee and add vanilla extract, you get the foundation for any cake. You can experiment, for example, add lime and coconut to the dough.
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You will need
- For cupcakes:
- - 175 g flour;
- - 175 g of sugar;
- - 175 g butter;
- - 3 eggs;
- - 1 teaspoon of baking powder;
- - a pinch of salt.
- For coffee additives:
- - 6 tbsp. tablespoons of water;
- - 2 tbsp. spoons 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.
Instruction manual
1
Remove the butter from the refrigerator half an hour before starting cooking to make it soft. Beat it with sugar until a lush cream is formed. Add eggs, baking powder for dough to butter, knead until smooth.
2
Pour 6 tablespoons of hot water with 2 tablespoons of instant coffee, mix.
3
Grind nuts. Add them to the oily-egg mass. Pour 4 tablespoons of coffee there, mix until a homogeneous mass is formed. Pour flour in small portions, mix thoroughly.
4
Put the finished dough in a mold with a diameter of 18 centimeters. Put in the 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 of the center dry. Cool the finished cupcake, remove it from the mold, transfer it to a serving dish.
5
Break the dark chocolate into pieces, melt it in a saucepan in a water bath. Add cream of 10-20% fat and pour in the remaining coffee. Stir, cook for 1-2 minutes. The icing for the cake is ready.
6
Do not wait until the icing has cooled, immediately pour it over the finished coffee-nut cake. You can decorate the top of the baking with anything, for example, confectionery sprinkles, which can be very diverse.