skyI felt like it had been a while since I’d held a tea party, so I set about fixing that today. I had a beautiful table runner that I’ve been wanting to use, and I didn’t just want to use it in any old run-of-the-mill photo shoot. I received the runner from Ria from Zambella Gifts, and she’s so passionate about her beautiful linen that I couldn’t help but get excited about it too. The runner has the recipe of a chocolate cupcake on it written in a beautiful script, so it didn’t take much for me to be in love with it! (Ps. You can buy Ria’s linen here.)

Ria is currently offering my readers a free gift with purchase (I’m not sure what, it’s a surprise!) just enter “Baking with Gab”into the comments section when you checkout…get shopping!

This recipe is a cupcake version of the rich chocolate cake that I posted here – the sheer amount of cocoa and the addition of milk and coffee make it decadent and dense, but smooth at the same time.

And it doesn’t taste like coffee, I promise! I’m not a coffee drinker, so I wouldn’t lie!

Rich chocolate cupcakes:cupcake

Makes 12 cupcakes

  • 100g butter
  • 1 cup sugar
  • 2 eggs
  • 1 ½ cups plain flour
  • 1 tsp bicarb
  • 1 cup cocoa
  • ½ cup strong coffee
  • ½ cup milk

Raspberry buttercream:

  • 150g butter
  • 2 cups icing sugar
  • ¼ cup raspberries
  • 2-3 tsp milk

cocoaPreheat your oven to 180C and grease your cupcake tin. Or use cupcake cases like I did, they’re easier!

Beat your butter and sugar together until pale and creamy. Brew your coffee now – you’ll need half a cup of water and I mixed this with 1 tsp of instant coffee. Set the coffee to one side. Add in the eggs, one at a time and mix thoroughly. Add the plain flour and bicarb soda into the mixture, followed by the cocoa. The mixture should be pretty dry by now, so add in the coffee and then the milk to thin it out.

filledIt’s a pretty simple chocolate batter, it’s really easy to throw together quickly and it never fails. Spoon the mixture into the cupcake tin or cupcake cases and then pop them in the oven for 18-20 minutes. They’ll be done when a skewer inserted into the centre comes out clean. Allow them to cool on a cooling rack completely before you ice them.

sceneThe raspberry buttercream adds a delightful colour and flavour to the chocolate cupcakes, your guests won’t be able to resist. You don’t have to go with raspberry though, you can substitute the ¼ cup of raspberries with any other flavour you want!

This little morsel goes perfectly with a nice cuppa and good conversation!above

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