Chocolate, coffee and cream, three of my favourite foods. A delicious combination, a perfect pick me up.– the(anonymous)chef
Dark Chocolate Mocha Cupcakes with Mocha Cream Icing
For The Cupcakes:
1 ½ cup + 2 tablespoons (200 grams) all-purpose flour sifted
1/2 cup (100grams) granulated sugar
4 tablespoons The Healthy Chef Dark Chocolate
4 teaspoons (16 grams) baking powder
60mls fresh espresso coffee
1 teaspoon vanilla paste
2 teaspoons chocolate extract
2 teaspoons coffee extract
450 ml bonsoy milk
4 tablespoons of Extra Virgin Olive Oil
For The Cream Icing:
1 carton of pure cream
2 teaspoons of icing sugar
30ml Mr Black coffee liqueur
1 teaspoon of chocolate extract
1 teaspoon of coffee extract
Optional: dark Lindt 70% cocoa lightly grated to top the cream icing.
Preheat the oven to 160 degrees C.
In a large Mason Cash bowl, combine the flour, sugar, THC dark chocolate powder, coffee, and baking powder.
In a separate Mason Cash bowl, whisk the milk, vegetable oil, chocolate and coffee extracts and vanilla paste.
Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined. Pour the batter into a greased and floured 12 cup Bakemaster muffin tin.
Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Cool the moist dark chocolate cupcakes cake on a wire rack and then ice the cupcakes.
The Cream Icing:
Combine all the ingredients for the cream icing in the bowl of a Cuisinart stand mixer. Mix on medium high with whisk attachment until soft peaks form.
Pipe or spread the cream icing on the top of the cupcakes. Optionally you can then sprinkle dark chocolate over the cupcakes for something extra special.