SHOPPING LIST

Makes 8 small cupcakes

• 120 ml brewed coffee, at room temperature
• 1½ teaspoons espresso powder
• 120 ml whole milk
• 1 teaspoon vanilla extract
• 189 grams all-purpose flour
• 28 grams unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 113 grams unsalted butter, at room temperature
• 99 grams granulated sugar
• 99 grams light brown sugar
• 1 egg, at room temperature

For the decoration

• Cake Angels Gorgeous Chocolate Frosting
• Cake Angels Chocolate Mirror Glaze
• Cake Angels Zillionaire Sprinkles
• 2 x 100g milk chocolate bars

STEPS

For the cupcakes

1. Preheat oven to 170°C.
2. Line a standard-size muffin tin with paper liners.
3. Make the Cupcakes: In a measuring cup, whisk the espresso powder into the brewed coffee until completely dissolved. Add the milk and vanilla extract; set aside.
4. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
5. With an electric mixer on medium speed, beat the butter and both sugars until light and fluffy, for about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with two additions of the coffee mixture, mixing each until just combined. Using a rubber spatula, give the batter a final stir to ensure everything is incorporated.
6. Fill each muffin cup about two-thirds full with batter. Bake for 17 to 20 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean. Cool completely before frosting the cupcakes.

To decorate

1. Pipe Cake Angels Gorgeous Chocolate Frosting on top.
2. Drip Cake Angels Chocolate Mirror Glaze onto the top.
3. To make the chocolate shards melt the chocolate in a bowl standing over a pan of simmering water.
4. When melted, tip on to a baking tray lined with non-stick baking paper and add Cake Angels Zillionaire Sprinkles to the top.
5. Leave in a cool plate to set then break into shards then place on in the frosting. 

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