Chocolate Nutmeg Cupcakes & Glossy Coffee Frosting

Name: Chocolate Nutmeg Cupcakes & Glossy Coffee Frosting
Ingredients: 1 cup plus 2 tbsp (225 g) sugar; ½ cup plus 2 tbsp (150 g) butter; 3 tbsp (50 g) butter; ¼ cup plus 2 tbsp (50 g) cornstarch; 1 sachet (2 tsp) instant espresso powder; ¾ cup (150 g) packed dark brown sugar; ½ cup plus 2 tbsp (50 g) unsweetened cocoa powder; 4½ oz (120 g) dark chocolate, chopped small enough to mix easily into the batter (optional, for cupcakes with intense chocolate nuggets inside); 4½ oz (120 g) dark chocolate, chopped small enough to mix easily into the batter (optional, for cupcakes with intense chocolate nuggets inside); ½ cup plus 2 tbsp (150 ml) milk or buttermilk; ½ cup plus 2 tbsp (150 ml) milk or buttermilk; 1 packet (2 tsp) vanilla sugar; pinch of salt; 1 tsp freshly grated nutmeg; ¼ cup (30 g) unsweetened cocoa powder; 2 eggs; 1¼ cups (150 g) self-rising flour

Preparation info

For
12
cupcakes

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

Ingredients

½ cup plus 2 tbsp (150 g) butter
1 cup

Cake
Vegetarian
Winter

Method

Make the cupcakes: Preheat the oven to 350°F (180°C). Position the rack in the center of the oven. Line a muffin tin with paper liners.

Using a hand mixer, beat the butter and sugar in a big bowl until the mixture is light and airy. Beat in the eggs one at the time. In another