Espresso Cup Cupcakes

cook 20 mins
  • 75 g (3 oz) unsalted butter, plus extra for greasing
  • 75 g (3 oz) plain dark chocolate, broken into small pieces
  • 2 teaspoons coffee essence
  • cocoa powder, for dusting
  • 1 large egg, lightly beaten
  • 75 g (3 oz) soft light brown sugar
  • 50 g (2 oz) self-raising flour
  • pinch of salt
  • crème fraîche
  • chocolate-covered coffee beans
  • Place the butter, chocolate and coffee essence in a saucepan over a low heat and warm until just melted.
  • Meanwhile, grease 4 large, ovenproof espresso cups or 175 ml (6 fl oz) ramekins with butter and dust with cocoa powder, tapping to remove any excess. Place on a baking sheet.
  • Beat together the egg, sugar, flour, salt and melted chocolate in a large bowl until just combined.
  • Spoon the mixture into the prepared dishes and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 10–12 minutes until risen, but still slightly soft in the centres.
  • Serve with dollops of crème fraîche and decorated with chocolate-covered coffee beans.
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