A cappuccino is an espresso based coffee drink that comes from Italy, and is traditionally made with steamed milk foam but variations of the drink are made with cream and topped with cinnamon or cocoa powder…
The Italian cappuccino wasn’t known outside of Italy until the late 1930’s and seems to have been born from Viennese style café’s in Trieste (City and seaport situated in the Northeast of Italy). The name ‘Cappuccino’ comes from the Capuchin friars (which is an order of friars within the Catholic church), and refers to the colour of their habits (which are dark brown hooded robes). The reference comes from the appearance of the drink, when small quantities of milk were poured into dark brown espresso.
Nowadays, cappuccino’s are not only known worldwide but are also declined into many different versions, like the Viennese coffee which has cream and chocolate in it, the caffè latte which is a blend of milk and coffee, or Irish coffee which is sweetened coffee with different types of alcohol and topped with whipped cream…
The magic thing about coffee is that it can be drunk in beverages or enjoyed in cakes all year round, and whether it be cold and dreary out and you wish to warm yourself by a blazing fire with a piping hot cup of coffee or cool off by the pool with a deliciously creamy iced caffè latte, coffee flavoured “somethings” will always bring a smile to your face, a twinkle to your eye and a spring in your step… so why not enjoy these deliciously creamy miniature cappuccino cupcakes, that will keep you wanting more, with each bite you take!
These cupcakes are quick and easy to whip up for a decadent afternoon tea with friends and family.. I hope you enjoy them as much as I did.
- 2 eggs
- 100g flour
- 100g caster sugar
- A pinch of salt
- 100g butter, softened
- 1 teaspoon of natural vanilla extract
- 1 teaspoon of cocoa powder, unsweetened
- 2 tablespoons of (liquid) coffee, unsweetened
- 2 teaspoons of baking powder
For the icing
- 150g mascarpone
- 50g icing sugar
- 2 tablespoons of unsweetened black coffee (liquid)
- cocoa powder
- edible coffee beans (usually made out of dark chocolate)
Preheat the oven to 185°C (365°F). Grease or line 15-20 miniature cupcake moulds.
In a large mixing bowl, cream the butter, caster sugar and natural vanilla extract. Add the eggs, one at a time making sure the mixture is well combined. Then, add the flour, cocoa powder, baking powder and salt. Finish up by pouring the coffee into the mixture. TIP: make sure the coffee is cold or at least room temperature before you add it to the mixture.
Fill each mould 3/4 full and bake for 8-10 minutes or until the tip of a knife comes out clean. TIP: Be careful not to over bake these cupcakes, they are small and must stay moist.
Leave the cupcakes to cool on a wire rack for 30 minutes, then transfer them to a round turntable so as to facilitate the icing process.
For the icing
Beat the mascarpone with the icing sugar and coffee until it becomes smooth and firm. Chose a nozzle and insert it into the piping bag; Then, scoop the icing out of the bowl and into the piping bag, making sure there are no air bubbles. Slightly squeeze the piping bag so as to get some icing out, then start icing each cupcake carefully.
Sprinkle some cocoa powder on top and add an edible coffee bean or two to decorate. Serve these heavenly bite size cupcakes with a mocha latte or a double espresso.
TIP: These cupcakes are also fabulous “normal” sized. Don’t forget that if you make these cupcakes larger, you must cook them for a little longer (between 10-12 minutes), and use a larger nozzle when icing them. Here is an example of what larger cappuccino cupcakes look like..
And for an even more decadent afternoon tea, enjoy these cappuccino cupcakes with a glass of sweet sherry!
I hope to see you here again next week, in the meantime have fun baking and eating these delightful cakes…
References: Cappuccino Wikipedia