Ingredients:
Butter (room temperature) 4 oz
Eggs (room temperature) 2
Flour 3-½ oz
Cocoa Powder 3 tbsp
Baking Soda ½ tsp
Baking Powder ¼ tsp heaped
Salt ¼ tsp
Milk ½ cup
Coffee 1 tbsp leveled + ¼ cup water
Sugar 1 cup
Vanilla 1 tsp
Chocolate (chopped) ½ cup
Rolled Wafers for decoration
For Coffee Butter Cream:
Butter (softened) 3 oz
Coffee 1 tsp + 2 tbsp hot water
Vanilla ½ tsp
Icing Sugar 1 ½ cups
Method:
Sieve together flour, cocoa powder, baking soda, baking powder and salt.
Pre heat oven at 180 degree. Grease and line muffin cups.
Now beat butter , gradually add sugar about ¼ cup, little quantity at a time, beat for 2 minutes. Add eggs one at a time. Add vanilla, now add sieved flour mixture and milk. Now beat on low speed stir in chocolate pieces. Spoon better into muffin cups fill 3/4. Bake for 18 minutes. Now cool on wire rack. Use a star nozzle pipe for coffee icing on cupcakes. Insert a wafer into each and dust with cocoa powder