Mocca cupcakes with espresso icing

Name: mocca cupcakes with espresso icing
Cook time: 45 min
Total time: 105 min
Yield: 12
Ingredients: 125 g butter at room temperature; 125 g light brown caster sugar bag of 500 g; 1 bag vanilla sugar pack of 10 pieces; 2 Eggs at room temperature; 125 g self raising flour; 3 el Full Milk warm; 2 tl instant coffee espresso (jar 100 g); tablet chocolate extra pure 72% (a 100 g), chopped finely; 1 tablet White chocolate 100 g

A tasty recipe. The dessert contains the following ingredients: butter (at room temperature), light brown caster sugar (bag 500 g), vanilla sugar (pack of 10), eggs (at room temperature), self-raising flour, whole milk (warm), instant coffee (espresso (pot 100 g) )), chocolate (extra pure 72% (a 100 g), chopped finely) and white chocolate (100 g).

Ingredients

Kitchen Stuff

mini muffin mold with 12 cutouts of 4 to 5 cm, mixer

Directions

Preheat the oven to 200 ° C. Divide the paper molds over the muffin mold. Beat the butter, caster sugar and vanilla sugar in a bowl to a creamy mass with the mixer. Add the eggs and whisk until they are completely absorbed. Add the flour and mix well. Beat the milk and 1 tsp of instant coffee through it. Put the pieces of dark chocolate through.
Divide the batter over the molds. Bake the cupcakes in the middle of the oven for 15-20 minutes until done. Allow to cool for 5 minutes in the muffin form and let them cool down for another hour.
Put the white chocolate together with the rest of the instant coffee in a (stew) pan. Hang it in a larger pan with almost boiling water and let it melt (au bain-marie).
Roast the almond shavings in a frying pan without oil or butter in about 3 minutes until golden brown. Brush the top of the cooled cakes with the melted chocolate. Garnish the cupcakes with the chocolate flakes and the almond shavings.