Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Mocha Cupcakes

Cooking time: 
15-30 minutes
Makes 12
Preparation time: 
15-30 minutes
  • 100g Stork tub
  • 100g Billingtons Golden Caster Sugar
  • 2 Happy eggs
  • 100g Self Raising Flour
  • 2 tbsps cocoa powder
  • 2 tsp Nielsen-Massey Coffee Extract
  • 200g Stork tub
  • 400g icing sugar
  • 150g Dark Chocolate Cake Covering, melted
  • Mini Fudge Chunks
  • Chocolate Decorations
  • Kenwood KMix Stand Mixer fitted with the K Beater
  • Scales
  • Mixing Bowls
  • Oven Thermometer
  • Spatula
  • Sieve
  • Spoons
  • Measuring spoons
  • 12 hole cupcake pan
  • Silver cupcake liners
  • Large Disposable Piping Bags
  • Large Piping nozzles (star shaped)
  • Microwave (for melting the chocolate)
  • Cooling rack.
  1. Preheat oven to 160°c fan/180°c/Gas Mark 4.
  2. Line the recesses of a 12 hole cupcake pan with paper liners.
  3. Sift together the flour and cocoa powder.
  4. Cream together the Stork, sugar and coffee extract until light and fluffy using the Kenwood KMIx Stand Mixer fitted with the K Beater
  5. Add the eggs, one at a time through the chute, with a spoonful of the sifted dry mixture to prevent curdling. Mix well.
  6. Add the remaining dry ingredients and combine on a slow speed. Stop the Kenwood KMix as soon as the flour has been incorporated.
  7. Divide the mixture between the paper liners.
  8. Bake in the oven for 18-20 minutes.
  9. Remove from the oven and allow to cool in the pan for five minutes before turning out and cooling on a wire rack.
  10. To make the frosting
  11. Beat together the butter and icing sugar until smooth in the bowl of the kMix. Add the melted chocolate and beat again until fully combined.
  12. Add the frosting to a piping bag fitted with a large star nozzle and pipe swirls of frosting onto the tops of the cooled cupcakes.
  13. Add mini fudge chunks and a chocolate decoration to each to finish.
  14. Tips:
  15. Using the K Beater with the Kenwood KMix ensures that cake mixture is even, without the need for frequent scraping down with a spatula.
  16. Mocha cupcakes can easily be changed to Chocolate cupcakes by omitting the coffee extract.
  17. Want an extra coffee hit? Beat in 1 tsp of coffee extract to the frosting too!
  18. If you would like to frost the cupcakes with a spatula instead of piping swirls, halve the frosting quantity as you won’t need quite so much.

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