it was our friend Chloe's 30th birthday (yes is a bit of a spring chicken, it must be said) and we enjoyed an evening at prezzo's and a few cupcakes to celebrate! lovely company, thanks all. we did get a bit loud, methinks... as a couple snuck out, wanting a different table in a separate room. oops.
this is a really nice recipe - easy to make, failsafe (!), universally appealing. you end up with a rich choc taste, without too much sweetness. i think of them as grown up cupcakes, although the boys never knock them back. there is a small amount of coffee in them but it is hardly noticable.
2/3 of a 250g block butter
1 cup brn sugar
1/2 cup caster sugar (just used granulated and worked fine!)
2 cups flour
1 tsp baking powder
1/2 tsp salt
3/4 cup cocoa powder
2 tbs instant coffee
1 1/2 cup milk
2 tsp vanilla extract
2/3 block butter
4 cups icing sugar
a little room temp milk if needed to thin
Pre-heat oven to 190C.
Beat butter 'til soft, smooth and creamy. Add sugar and beat again 'til creamy. Beat in eggs one at a time. whisk flour, baking powder, salt, cocoa and coffee together. add one third of dry ingredients to one third milk/vanilla. alternate until all mixed together.
Line tray with paper cases. Fill cups 2/3 full.
Reduce oven heat to 175C. Bake 22 - 25 mins. Cool before icing.
To make icing, beat butter intil smooth and pale. Ad one cup icing sugar at a time, until it is a suitable, spreadable thickness. I used a knife to spread it but you could use a piping bag.
I picked thins recipe up from another blog ages ago... with lots of cooking ideas - i think it was http://www.sugarbar.org/ (??)