Since coming back from holiday, I have had a lot on my mind in terms of blogging. With ideas going around my mind constantly, I knew that I really wanted to get back in the kitchen, starting to bake again. To me, the pinafore of baking is cupcakes. I adore making them, and sharing my different flavour combinations. I knew this time that I wanted to create some sort of coffee cake, so started to look through recipes online. I found a Cappuccino cupcake recipe online, so bought the ingredients and used it as a basis for these cakes. I am awful at following recipes and start doing my own thing in seconds. 

“The Kitchen is the Heart of the Home” 

When I got back from Rhodes, I came home to Tanya Burr’s latest book ‘Tanya Bakes’. I am not massively into watching YouTubers, but I have always admired Tanya and loved her work. I instantly knew that I would love this book, and was not at all disappointed. The recipes are all simple yet adventurous, and have really made me want to get back in the kitchen! Ahhhh I cannot even explain how pumped I am right now to get baking and create my own recipes…perhaps one day I could gather all my bakes into some sort of book 😉 
Cappuccino Cupcakes
Prep Time: 10 minutes
Bake: 20 minutes
Serves: 12 cupcakes
Easy Peasy!

Ingredients: 

Cupcakes – 100g unsalted butter / 100g golden caster sugar / 2 large eggs / 100g self-raising flour / 1tsp vanilla extract / 1tbsp instant coffee powder / 100g dark chocolate chips

Frosting – 200g mascarpone cheese / 1tbsp golden caster sugar / 1/s tsp vanilla extract / 1/s tsp instant coffee powder / 50g dark chocolate chips

Step 1

Preheat the oven to 180 degrees (160 fan). Line a muffin tray with 12 cupcake cases. 

Step 2

Cream together the butter and sugar until creamy. Beat in the eggs one at a time, followed by the flour. Add the vanilla and instant coffee powder. Mix everything together, until light and creamy. 

Step 3

Add the chocolate chips, and evenly divide the mixture into the 12 cupcake cases. Bake for 18-20 minutes. Try to resist from opening the oven. Once cooked, remove from the tin and transfer to a wire cooling rack. 
I always make cakes in the evening, and ice them the following morning. 

Step 4

Icing. Mix the mascarpone cheese, caster sugar, vanilla and coffee powder together in a bowl. Mix until well blended and a little lighter in texture. 

Step 5

Either spread or pipe the icing onto the cupcakes and top with some chocolate chips. Put in the fridge for about half an hour before serving. 

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– happy baking – 


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This blog post is not a paid advertorial. The basis of the recipe came from here.

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