A delicious treat that is simply irresistible. With this simple recipe, you can make a cupcakes that will delight any connoisseur.
Ingredients
- Butter – 75 g
- Instant coffee – 1 teaspoon
- Brown sugar – 50 g
- Ground cinnamon – 1/3 teaspoon
- Sea salt – a small pinch
- Milk chocolate – 75 g
- Eggs – 2
- All-purpose flour – 60 g
- Baking powder – 1/3 teaspoon
Caramel Coffee Glaze
- Caramel spread – 200 g
- Instant coffee – 1 teaspoon + extra for sprinkling on top
- Coarse sea salt – a pinch
Plus
- Cherries – 6 (e.g., in syrup or compote)
Preparation
Preheat the oven to 160°C (320°F) (bake with top and bottom heat, without convection). Line 6 muffin cavities with paper liners. Cut the butter into pieces and place it in a saucepan with a heavy bottom. Add the instant coffee, brown sugar, cinnamon, and sea salt. Melt the butter over low heat, stirring continuously. Remove from heat, add the broken milk chocolate, and stir until melted.
In a bowl, beat the eggs, then add the chocolate mixture and mix with a spoon or blend until smooth. Add the sifted flour and baking powder and mix until just combined. Fill the muffin cups halfway with the batter, add a cherry to each, and cover with the remaining batter (leave about 0.5 cm space for rising). Bake for about 23 minutes.
For the caramel coffee glaze, heat the caramel spread in a saucepan with the instant coffee and sea salt, stirring continuously. Decorate the cupcakes with the glaze and sprinkle with extra instant coffee.
