Today it’s time for cupcakes! Not only because it’s sunday, also because it’s time to celebrate! Celebrate 6 wonderful months of blogging!
On the 27th of April 2014 I started my little adventure. With thousand ideas on my mind and motivated by your comments and positive feedback I am now very proud of 100 followers on my facebook page! Thank you so much! I am looking forward to the next year! I couldn’t have done it without you!!
To mark the occassion I baked these dark chocolate cupcakes with a mascarpone espresso frosting! Super easy to make and ready in a very short time. Nice for a quick snack or small present for a lovely person. The creamy espresso frosting matches perfect with my afternoon coffee and reminds me of the sweet and small things in life.
Everytime I look at these cupcakes, they bring a smile to my face!
Dark chocolate cupcakes with Espresso frosting
75 g butter
50 g cacao powder (unsweetened)
250 g flour
1 tbsp. baking powder
1 tbsp. baking soda
pinch of salt
250 ml milk
1 tbsp. vanilla extract
250 g mascarpone
100 g cream cheese
80 g confectioners sugar
1 tbsp. instant espresso powder
raspberries for decoration
- Preheat oven to 175°C. Prepare a muffin tin by oiling or lining up with paper moulds. Melt butter on medium heat, let it cool.
- Whisk together flour, baking powder, baking soda, salt and sugar. In another bowl mix egg, vanilla and milk.
- Combine dry ingredients with milk-egg mix and the warm butter. Mix until a shiny dough comes out. Pour into prepared moulds and bake for about 25 minutes or a toothpick insert comes out clean. Let them cool on a wire rack
- For the frosting. Sift the confectioners sugar and combine with espresso and then with mascarpone and cream cheese. Decorate cupcakes as you like.
Have fun baking and THANK YOU again!