- 140 grams butter, softened
- 3 large eggs
- 2 tbsp Camp Coffee
- 130 grams self-raising flour
- 1/2 tsp baking powder
- 10 grams cocoa powder
- For the icing:
- 200 grams butter, softened
- 200 grams icing sugar
- 2 tsp Camp Coffee
- 50 grams plain chocolate, melted
Heat oven to 170°C/150°C fan/gas mark 3.
Line a cupcake tin with cupcake cases.
Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, then add the Camp Coffee.
Sieve the flour, baking powder and cocoa powder together and then fold into the mixture. Spoon into the cake cases and bake for 18- 20 minutes. Cool on a wire rack.
To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the Camp Coffee and melted chocolate. When the cakes are completely cool, swirl the icing generously on top.
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