Coffee-Cupcakes

100g dark chocolate

300g butter

4 tsp instant coffee

90g flour

1 tbsp cocoa powder

80g sugar

4cl Prinz Nobilant Coffee Liqueur

1 packet Bourbon vanilla sugar

1 tsp baking powder

Salt

3 eggs

80g icing sugar

150g cream cheese

Decorations of your choice

Break up the chocolate and melt it over a low heat in a saucepan with 180g butter, 2 tsp instant coffee and the Nobilant Coffee Liqueur. Stir constantly. Remove from the heat and leave to cool slightly.

Preheat the oven to 180°. Mix the flour, cocoa powder, sugar, vanilla sugar, baking powder and 1 pinch of salt. First, stir the eggs and then the flour mixture into the chocolate mixture.
Line a muffin tray with 12 paper cups, spread the batter into them and bake in the oven for 20-25 minutes.

For the cream, mix the remaining instant coffee with 1 tbsp hot water and leave to cool. Beat the remaining room-temperature butter with the icing sugar until fluffy. Gradually stir in the room-temperature cream cheese and finally the coffee. Place the finished cream in the fridge until ready to use.

Remove the cupcakes from the oven, allow them to cool slightly, then remove them from the tin and allow them to cool completely. Fill a piping bag with a star nozzle with the coffee cream and pipe it onto the cupcakes. Garnish as desired and serve.

Your Coffee Cupcakes are ready!

Order Prinz Nobilant Coffee Liqueur »

Recipe and photo: Michael Algert Foodish BBQ and Cooking