Chocolate coffee cupcakes - a2 Milk™

Chocolate coffee cupcakes

Discovering your enjoyment of real, fresh cows’ milk again after switching to a2 Milk™ can open up a whole new menu. And one of the best things on there for many is a milky coffee!

So, we went on the hunt for a coffee brand that even the most meticulous coffee aficionado would appreciate. That’s when we discovered Percol Coffee. We teamed their extraordinary coffee with our astonishing a2 Milk™ and fell in love with the result.

We didn’t want to stop there, we were hooked. So, we’ve teamed up with Elizabeth’s Kitchen Diary and created this delicious recipe for an additional coffee hit.

These fuss-free cupcakes are topped with a chocolate and coffee two-tone swirl frosting. Despite sounding complicated they’re super easy to make – promise!

Ingredients

For the chocolate coffee cupcakes:

  • 150g plain flour sifted
  • 0.75tsp bicarbonate of soda
  • 90g caster sugar
  • 90g soft brown sugar
  • 30g cocoa powder
  • 115ml strong  All-Day Americano Percol Coffee
  • 60g goat’s milk butter
  • 75ml Whole a2 Milk™
  • 5tsp white vinegar
  • 1 large free-range egg
  • 5tsp vanilla

For the chocolate coffee swirl frosting:

  • 600g icing sugar
  • 200g goat’s butter softened
  • 1tbsp strong Percol Coffee cold
  • 1tbsp cocoa powder
  • 2tbsp Whole a2 Milk™

Directions

  • Preheat your oven to 190°C/170°C(fan)/gas mark 5 and line a 12-hole muffin tin with paper cupcake cases.
  • Sift together the flour, bicarbonate of soda, caster sugar and brown sugar together. Set aside.
  • Make a strong cafetiere of Percol Coffee. Measure out 115ml and add to a small saucepan along with the goat’s butter and cocoa powder. Gently heat until everything has melted. Do not allow to boil.
  • Measure out the a2 Milk™ in a measuring jug. Add the vinegar and stir. Crack in the egg and add the vanilla.
  • Add the cooled coffee chocolate mixture to the dry ingredients along with the milk mixture. Stir well to combine. The batter will be thin.
  • Spoon into the prepared cupcake cases.
  • Bake in the centre of the oven for 20 minutes, until well risen. A skewer inserted in the centre of the cupcakes will come out clean when they are done.
  • Transfer to a wire rack to cool completely.

To prepare the frosting:

  • Beat the butter and icing sugar together until well combined. Divide the frosting in half (400g in two bowls).
  • Add the cocoa powder and milk to one half and beat well until light and fluffy. Add the cold coffee to the other half, beating well.
  • When the cupcakes have cooled, place a large star nozzle into a large piping bag. Carefully spoon each frosting into either side of the piping bag (or use a dual icing bag) and pipe large swirls of frosting on top of each cupcake.

Recipe Source:

By Elizabeth
Recipe courtesy of  Elizabeth’s Kitchen Diary

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