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Espresso Martini Cupcakes

12 cupcakes
Easy
60 minutes
Inspired by the classic espresso martini cocktail, treat your friends and family to cupcakes that blend rich chocolate with smooth, luxuriant coffee.
Bake sumptuous chocolate cupcakes infused with coffee liqueur, decorated with luscious coffee cream. They’re a great looking, heavenly indulgence for lovers of coffee and chocolate.
Recipe Ingredients
How to Prepare
Tips
If whisky isn't one of your tipples, brandy or dark rum go well with chocolate, or for more coffee flavour, try Tia Maria.
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Recipe Ingredients

For the Cupcakes
12Dr. Oetker White Muffin Cases x 12
6 gInstant Coffee Granules (1 tbsp)
150 gMargarine
150 gDark Brown Sugar
25 gDr. Oetker Fine Dark Cocoa Powder
165 gPlain Flour
10 gDr. Oetker Baking Powder (2tsp)
60 mlCoffee Liqueur (4 tbsp)
3Medium Eggs
To decorate
300 mlDouble Cream
5 gDr. Oetker Madagascan Vanilla Paste (1tsp)
15 gIcing Sugar (2tbsp)
30 mlCoffee Liqueur (2tbsp)
5 gDr. Oetker Fine Dark Cocoa Powder (1tsp)

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Picture - Dr. Oetker Fine Dark Cocoa Powder
Picture - Dr. Oetker Baking Powder (2tsp)
Picture - Dr. Oetker Madagascan Vanilla Paste (1tsp)
Picture - Dr. Oetker Fine Dark Cocoa Powder (1tsp)
1

For the Cupcakes

Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Put Muffin Cases in 12 muffin tins. Put the coffee granules in a small heatproof dish and spoon over 10ml (2 tsp) boiling water. Stir to dissolve and set aside.

2

Put the margarine in a mixing bowl with the brown sugar. Whisk together until creamy and lighter in texture and colour.

3

Gradually beat in the eggs and coffee liqueur until well blended. Sift the Cocoa, flour and Baking Powder on top and using a large metal spoon, carefully fold the flour into the mixture along with the coffee liquid.

4

Divide the mixture equally between the cake cases and smooth over the tops. Bake for about 20 minutes until risen and just firm to the touch.

5

To Decorate

Just before serving, pour the cream, Vanilla Paste, icing sugar and coffee liqueur into a bowl and whisk gently until softly peaking. Once whisked Place a dollop of cream onto the top of each cupcake a smooth to cover the top of the cupcake. Lightly dust each cupcake with Cocoa Powder and your espresso martini cupcakes are ready to serve! 

Tips

  • If whisky isn't one of your tipples, brandy or dark rum go well with chocolate, or for more coffee flavour, try Tia Maria.