A tasty Italian recipe. The dessert contains the following ingredients: butter (at room temperature), sugar, vanilla sugar, eggs (at room temperature), self-raising flour, semi-skimmed milk (lukewarm), espresso instant coffee, chocolate spread (eg Nutella), powdered sugar, coffee beans and chocolate sprinkles (Belgian (pack of 200 g)).
- 125 g butter at room temperature
- 125 g sugar
- 1 bag vanilla sugar
- 2 Eggs at room temperature
- 125 g self raising flour
- 3 el semi skimmed milk lukewarm
- 2 sticks espresso instant coffee
- 12 tl chocolate paste eg Nutella
- 200 g powdered sugar
- (chocolate) coffee beans
- Pure chocolate sprinkles Belgian (pack of 200 g)
Preheat the oven to 200 ºC. Divide the paper molds over the muffin mold.
Beat the butter with the sugar and vanilla sugar lightly and lightly with the mixer. Beat 4 min. Beat the eggs 1 by 1. Do not add the 2nd egg until the 1st has been completely absorbed. Beat for another 3 minutes. Spat the flour as lightly as possible through the batter and add the milk and 1 stick of instant coffee.
Divide half of the batter over the molds. Put 1 tsp Nutella in each cup and divide the rest of the batter. Fry in the middle of the oven for 15-20 minutes until golden brown and done. Remove from the oven and leave to cool in the mold on a rack for 5 minutes. Let them cool down from the mold on the grid for at least 2 hours.
If necessary, cut the tops of the cooled cupcakes, so they are nicely flat and you can easily cover them later. Dissolve the rest of the instant coffee in 1 tbsp of hot water. Add 4 more warm water to the icing sugar and stir to a smooth glaze. Brush the cupcakes with them. Garnish the cupcakes directly with the coffee beans and chocolate sprinkles.
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