Mocha Cupcakes with Whipped Cream Topping

As usual, I made these in a rush and they came out amazingly delicious. This will be my go to recipe from now on when I have a craving for a coffee flavored cake. The whipped cream frosting is really light and goes really well with this cake. If you like mocha, try this and you'll be glad that you did.


Mocha cupcakes with Whipped Cream
adapated from Mmmm...Chocolate (Love-Food)by Parragon Books.
makes 20

2 tbsp instant espresso coffee powder. (I used instant coffee)
6 tbsp butter
1/2 cup superfine sugar (I used granulated sugar)
1 tbsp honey
generous 3/4 cup water
1&2/3 cups all-purpose flour
2 tbsp unsweetened cocoa
1 tsp baking soda
3 tbsp milk. (I used whole milk)
1 egg, lightly beaten

topping
1 cup whipping cream
unsweetened cocoa, for dusting

Preheat the oven to 350F/180C. Place 20 paper liners in 2 shallow muffin pans. Place the coffee powder, butter, sugar, honey,and water in a saucepan and heat gently, stirring. Until the sugar has dissolved. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Pour into a large heatproof bowl and let cool.

When the mixture has cooled, sift in the flour and cocoa. Place the baking soda and milk in a bowl and stir to dissolve, then add to the mixture with the egg and beat together until smooth. Spoon the batter into the paper liners.

Bake in the preheated oven for 15-20 mniutes, or until well risen and firm to the touch. Transfer to wire racks to cool completely.

To make the topping, place the cream in a bowl and whip until it holds its shape. Spoon heaped teaspoonfuls of cream on top of each cake, then dust lightly with sifted cocoa.