Coffee Cupcakes

Ingredient

Method

3 A egg yolks 150g butter  240g AP flour 130g castersugar 2tsp Baking powder 1/2tsp baking soda 95g milk 1tbsp coffee powder 1tsp Vanilla extract 3 A egg whites filling: 60g chocolate coins 20g butter 1/3 tsp coffee powder 1tsp vanilla essence topping: chocolate chips

1. Filling: In a medium microwave-safe bowl, heat the chocolate coins and butter in the microwave at few seconds, until they are fully melted. While still got, add the coffee powder and vanilla and stir by spoon until frosting is well combined and fluffier. Place into choc silicon mould and chill for half hour until harden. 2. Beat butter at medium speed with a hand-held mixer until creamy, roughly 2-3 minutes. 3. Gradually add sugar, beating until light and fluffy. 4. Stir together milk and coffee powder. 5. Sift together flour, baking soda and baking powder; add to butter mixture alternately with coffee milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. 6. Beat egg whites at medium speed until stiff peaks form; gently fold into batter. 7. Spoon 1 tbsp of batter into muffin wrapped paper cups, placed 1 pc of filling and then spoon 1-2tbsp batter until 3/4 full. Then top with chocolate chip. 8. Bake for 25-30 minutes or until a wooden pick inserted in center comes out clean.