- Prep:
- 20 min
- Cook:
- 20 min
- Serves:
- 10
Ingredients
Cakes
- 1 cup (150g) plain flour
- 2 tsp baking powder
- 1/2 cup (110g) caster sugar
- 100g butter
- 2 large eggs
- 1 tsp Queen Organic Vanill Bean Paste
- 2 tbsp milk
Filling
- 1 tsp instant coffee
- 1 tsp Queen Coffee Extract
- 1/2 cup (125ml) double cream
- 150g dark chocolate melts
Topping
- 1/2 cup (125ml) mascarpone
- 1/2 cup (125ml) double cream
- 1 tsp Queen Organic Vanilla Bean Paste
- Cocoa powder, for dusting
Method
-
Step 1
Preheat the oven to 180C (fan forced) and line a cupcake tray with 10 paper cases.
-
Step 2
Place the flour, baking powder, sugar and butter into a large bowl or stand mixer fitted with the paddle attachment. Beat until the mixture looks like fine bread crumbs
-
Step 3
Continue mixing and add in the eggs, beating until the mixture comes together in a thick batter. Add in the vanilla and milk and beat for a final time, just until incorporated.
-
Step 4
Distribute the batter evenly between the paper cases. Bake for 20 minutes, or until golden and springing back lightly when touched. Set aside to cool completely.
-
Step 5
To make the filling, place all the ingredients into a small saucepan and heat over a low heat, stirring constantly, until everything is melted and combined. Place in the fridge to chill.
-
Step 6
To fill the cupcakes, use a small knife to cut a deep hole into the centre of each – like coring an apple. Discard the removed cake. Fill each cake with a tablespoon of the fudge.
-
Step 7
To make the topping whip together mascarpone and cream until thick and smooth. Slather a generous layer onto each cake, dust lightly with cocoa and serve.
