I saved this recipe from a newspaper article in Sydney, Australia dated from my daughter’s birthday in 2006. I finally got around to making them a few weeks ago! They might have looked nicer had I dusted them with cocoa powder or chocolate shavings.
Short Black Cupcakes
Originally from Donna Hay Magazine
makes 12-14
Ingredients
125g butter, softened
3/4 cup caster sugar
2 eggs
1 1/2 cups plain flour
1 tsp baking powder
2 tbs cocoa powder
1/2 cup milk
100g dark chocolate, melted
Coffee icing
Ingredients
1 cup caster sugar
1/4 cup water
1/4 tsp cream of tartar
2 tbs instant coffee
3 egg whites
Method
Preheat the oven to 160 degrees Celsius.
Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well. Sift over the flour, baking powder and cocoa and beat until combined. Fold through the milk, stir in the chocolate and spoon the mixture into four 12-hole 25ml capacity mini-muffin tins lined with paper pattycases. (I used regular sized cupcake tins and got 14 of them out of this recipe.) Bake for 10-12 minutes or until cooked when tested with a skewer. Cool on wire racks.
To make coffee icing
Place the sugar, water, cream of tartar and coffee in a saucepan over high heat and stir until the sugar is dissolved. Bring to the boil, reduce the heat to low and simmer for 3 minutes.
Place the egg whites in the bowl of an electric mixer and beat until soft peaks form. While the motor is still running, gradually add the sugar mixture and beat until thick and glossy.
