Tamarind paste gives a flavour a gentle lemon-like flavour to these coffee cupcakes. The simple chocolate and espresso frosting has a slight sugar grain to it, just like good fudge, but much quicker to make.
Makes 9
125g unsalted butter, softened
125g light soft brown sugar
1 tbsp ground coffee
1 tbsp tamarind paste
2 large eggs
200g plain flour
1 tsp bicarbonate of soda
2 tsp cream of tartar
for the frosting
75g dark chocolate
25g unsalted butter
250g icing sugar
espresso-strength coffee
shavings of dark chocolate
Line a muffin tray with about 9 muffin papers and heat the oven to 190°C/fan 170°C/375°F/gas 5. Beat the butter and brown sugar until light and whipped. If you have an electric mixer, use it as you’ll get a much lighter cupcake. Add the coffee and tamarind, beat well then beat in the eggs one at a time until light and smooth. In a small bowl stir the flour, bicarbonate of soda and cream of tartar together then sift this into the butter mixture and fold in gently but evenly. Fill the muffin papers to three quarters with the mixture then bake for 20 – 25 minutes.
Leave to cool then make the frosting. Melt the butter and chocolate together then pour into a bowl and leave until barely warm and almost setting. Add the icing sugar and just enough coffee (start with 2 – 3 tbsp) until it forms a thick creamy icing beat well until smooth. Spoon a blob onto each cupcake and swirl it to finish, then sprinkle with some of the chocolate shavings.
