Mocha Cupcakes – Willey’s Weekly Bake 181



I know another coffee bake, bit this is a little of a cheat the icing had been in the freezer from when I made a big batch previously and I have been trying to use things up rather than going out and buying all the ingredients specifically. But also I love coffee and so do my work colleagues who demolished these despite the fact they didn’t look as pretty when they arrived at work as I had dropped the tin and It had done a whole 360! These are quick and easy to make.

Ingredients for cupcakes

  • 200g Caster sugar
  • 200g Margarine or butter
  • 2 Eggs
  • 50ml Milk
  • 30g Milk chocolate (grated)
  • 80g Cocoa Powder
  • 120g SRF
  • 1 tsp of baking powder
  • 1 tsp of coffee


Ingredients for coffee icing 

  • 100g Butter
  • 200g Icing sugar
  • 2-3 tsp of coffee
  • 15g grated milk chocolate



  1. Preheat the oven to 180 degrees.  Line a muffin tin with 9-12 cupcake cases it depends on how large you want your cupcakes to be.
  2. Cream together the butter and sugar until light and fluffy. IMG_6522
  3. Add the eggs and beat together.
  4. Dilute the coffee in a small amount of water.
  5. Add the flour, cocoa powder, baking powder and grated milk chocolate and milk until fully combined. Finally add the coffee.IMG_6523
  6. Spoon the mixture into the cases even and bake in the oven for 20 minutes until soft.
  7. Leave to cool fully whilst making the icing.
  8. Using an electric mixer beat the butter, icing sugar and coffee until light and fluffy.
  9. Fill the pipping bag fitted with a star nozzle, with the coffee icing.
  10. Pipe the icing using a circular motion starting at the edge of the cupcake swirling into the centre pushing down then pulling up to create a tip.
  11. Sprinkle the grated milk chocolate into the top of the cupcakes.


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