Monday is not everyone’s favourite day of the week, especially after a great and restful weekend. First thing I do on Monday morning is to grab a medium Mocha Latte and then take a slow walk to the office while savoring the warm chocolate coffee drink – What better way to cure the Monday blues!
Inspired by my love for the Mocha Latte, I give you the “Mocha Latte Cupcake”!
150ml semi-skimmed milk
20g hot chocolate powder
7g instant espresso powder
110g unsalted butter, room temperature
200g granulated sugar
135g self-raising flour + 110g plain flour, sifted together
2 large eggs
For the frosting;
40ml full fat milk
30g hot chocolate powder, extra for dusting
390g icing sugar
160g unsalted butter, room temperature
Warm the milk then add hot chocolate and coffee powder. Heat gently and stir regularly with a whisk, do not over boil! Once dissolved, put it to one side to cool. Preheat the oven to 180 degree/gas mark 4. Line an 12 hole muffin tray with muffin cases. Whisk butter and sugar with a handheld/free-standing whisk until well combined. Add one egg at a time and combine well. Add one-third of the flour into the mixture, mix well. Then pour one-third of the chocolate milk into the mixture, mix well. Repeat this process until it has all combined well. Spoon mixture into the muffin trays (two-third full). Chuck them into the oven and bake for 20-25 minutes. Once baked, put to one side to cool in the tin for 10 minutes and then put them on a wire tray.
For frosting, warm the milk with the hot chocolate powder and stir. Once dissolved, put it to one side to completely cool (Tip: put it in a bowl of shallow cold water to cool the milk quicker). whisk together icing sugar, butter and then gradually pour in the chocolate milk until well combined. Evenly spread the frosting on the cooled cupcakes. Eat straight away!