It all started with a little bottle of Neilsen Massey Coffee Extract. It was just sitting there on the shelf with it’s adorably nostalgic packaging, and I knew it was coming home with me. I built this whole recipe around the contents of that little bottle. What could go together better than moist chocolate cake and creamy coffee? I can’t think of anything. At all.
The moistness of these little cakes comes from the addition of almond flour and whole milk yogurt. Definitely don’t use the low fat stuff – it’s often full of artificial sweeteners and weird stabilizers. For baking – and noshing – I really like the Liberte Mediterranee Plain Yogurt.
And the icing – if you are looking for something quick, tasty and not too sweet – I don’t think you can beat a cream cheese icing. The addition of the coffee extract just makes it that bit more yummy.
Mini Chocolate Yogurt Cupcakes with Coffee Cream Cheese Icing
Makes approximately 40 mini cupcakes
Adapted from BBC Good Food website
- 115g gluten-free flour (I find this blend works pretty well. You could also use plain flour if you don’t need your cupcakes to be gluten free)
- 55g almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 150g unsalted butter, softened
- 150g unbleached cane sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 100ml plain yoghurt
- 40g dutch process cocoa powder
- 60ml milk (just enough to loosen your batter – you may need a bit more if your mixture is very stiff)
Preheat oven to 350 degrees. Line your mini muffin tins with parchment paper cups. Cream butter and sugar until light and fluffy. I do this in a stand mixer with the paddle attachment, but you could also use a hand held mixer.
While that’s happening, sift your dry ingredients together and set aside. Add your eggs, vanilla and yogurt to the creamed butter and sugar and mix to incorporate. Finally, fold in your dry ingredients, making sure not to overmix. Spoon or scoop your batter into your prepared muffin pan, and bake for 8 – 10 minutes, or until muffins are puffed and a tester comes out fairly clean. Let cool in pan on a rack before icing.
Coffee Cream Cheese Icing
- 125g butter, very soft
- 200g cream cheese, also very soft
- 150 – 200g icing sugar, to taste
- 2 – 3 tsp coffee extract, to taste
Both your butter and cream cheese should be very soft before beginning, otherwise – you will end up with a lumpy icing. You can speed up the softening process by putting your butter and/or cheese in the microwave for a few seconds, or – if you are from ancient times like me and don’t have a microwave – take out of packaging and place over a bowl of hot water until sufficiently soft. You don’t want it melted, but when you touch it with your finger, it should yield easily. Put your butter in a stand mixer fitted with the whisk attachment and beat on high for five minutes. The butter should be very pale and fluffy at this point. Add your softened cream cheese in little chunks, and mix until just incorporated with the butter. Over mixing the cream cheese will result in a grainy and goopy icing – trust me, I’ve been there. Add your sifted icing sugar, mixing until well incorporated. Test for sweetness, and add additional sugar if necessary. Finally, add your coffee extract, again tasting and getting the amount that’s right for you.
Pipe or spoon a blob of icing on to each of your cooled cupcakes. I decorated these with just a bit of shaved dark chocolate, but they would also look nice dusted with cocoa, topped with a cacao nib, or – best of all – with a chocolate covered coffee bean from Cocoa and Honey. I am dreaming about these! If you can manage not eating all of these straight away, you can store refrigerated in an airtight container for a few days. Just bring up to room temperature before eating.