I assure you that after trying these coffee and chocolate cupcakes, you won't want to stop eating them. These two ingredients have the perfect combination of flavors.
1 1/4 cups american coffee, black, for the mixture
1/2 cups oil , for the mixture
3 eggs , for the mixture
250 grams unsalted butter
1 cup sugar
1 tablespoon instant coffee
cocoa powder
Preparation
0 mins
0 mins
Low
Prepare the mixture and pour it into 24 cupcake molds, bake at 180 degrees for approximately 30 minutes, remove and let cool.
In a separate bowl, combine 250 grams of butter with about 1 cup of sugar and beat until creamy; if it's too thick, add a splash of milk. Add 1 or 2 tablespoons of instant coffee, beat again and decorate with the help of a piping bag, and finally sprinkle with cocoa powder.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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