Individual coffee and chocolate cupcakes recipe

Feeling in need of some comfort food? This little coffee and chocolate cakes should hit the spot nicely. The cakes themselves freeze well, in the unlikely event that you make too many – they need to be frozen un-iced, though. The recipe makes 12 cupcakes, which should (of course!) be served with a large mug of your favourite coffee.

You’ll need:

For the cakes:

140g granulated sugar
140g butter (softened) or margarine
140g self raising flour
3 tablespoons very strong coffee, cooled
3 large freerange eggs
140g self-raising flour
2 tbsp instant espresso mixed with 1 tbsp water

For the icing:

150g butter, softened (the icing does work better with butter rather than marge!)
150g icing sugar
50g plain chocolate, melted
2 teaspoons instant coffee dissolved in 1 tablespoon hot water and allowed to cool
Chocolate-covered coffee beans, chocolate sprinkles or any other decorations that you like

What to do:

Pre-heat the oven to 180 degrees Celsius. Line a 12-hole muffin or cupcake tin with paper cases.
To make the cakes, cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating between each addition. Add in the flour and the coffee, and beat thoroughly to combine. Carefully divide the mixture between the 12 cases, trying to get them roughly equal. Bake for around 15 to 20 minutes, keeping an eye on them to make sure they don’t get too brown. When they’re done, leave them in the tin for five minutes then transfer to a wire cooling rack.
While the cakes are cooling, make the icing by beating the butter and sugar together then adding in the chocolate and coffee.
Either spread the icing on top of the cooled cakes with a knife, or put it in a piping bag and pipe swirls. Top with sprinkles or decorations of your choice.

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