To make the topping: 100g icing sugar 125g butter (unsalted) at room temperature – cut into cubes 30g cocoa powder White and milk chocolate shavings to decorate or milk chocolate mini eggs if producing these for Easter
Preheat the oven to 190°C for conventional or 180°C for fan assisted
Put the butter and sugar into a mixing bowl and mash together using a fork
Add the vanilla extract
Add the eggs and whisk together using an electric hand whisk
Next add in the flour, rijo42 espresso and cocoa powder and beat together until it achieves a thick smooth consistency
Portion the mixture equally between cupcake cases or place straight into your muffin tin or silicone cupcake mould
Place into the oven and bake for 15 minutes
After the 15 minutes, remove cakes from the oven and leave to cool for 10 minutes. After 10 minutes turn the cakes out onto a wire cooling rack
Now make the chocolate butter cream by placing the butter into a bowl with the icing sugar and whisk using an electric hand whisk until it achieves a white, fluffy and light consistency. Now add the cocoa powder and whisk into the butter cream until completely mixed
Pipe the topping (or spread using a spatula) on to the top of each cake
Decorate with chocolate shavings. You could also use finely chopped nuts, chocolate covered coffee beans, chocolate sprinkles, it’s really down to personal preference.
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