Chocolate Cupcakes with Coffee Frosting

I love simple recipes. Especially simple cupcake recipes! Here's one!

Moist, soft, chocolate sponge topped with fluffy, mild coffee flavored frosting and topped with a sprinkling of  demerara sugar and a single dark chocolate covered espresso bean. Simple yet delicious!

Yes I am aware that they kinda sorta look like boobs. Let's speak no more of this and move on.

Makes 12 Cupcakes

For the sponge

1 1/2C flour

1C sugar

1/4C cocoa powder

1/3C vegetable oil

1C water

1Tbsp balsamic vinegar

1/2tsp salt

1tsp baking soda

For the frosting

1/2C vegan margarine 

2-4C powdered sugar

3Tbsp strong coffee

Dark chocolate covered espresso beans

1tsp demerara sugar

Preheat the oven to 175 and line a cupcake pan with paper cases.

In a large mixing bowl combine all the sponge ingredients and mix until smooth. Spoon into the cupcake cases, filling 2/3 of the way up. Bake for 25mins or until a skewer inserted into the center of one of the cupcakes comes out clean. Transfer to a wire rack to cool completely while you make the frosting.

In an electric mixer or with an electric hand mixer cream together the margarine and the coffee. Add the powdered sugar a cup at a time and whisk on high until the frosting is light and fluffy.

Once the cupcakes have cooled, scoop mounds of frosting onto them using an ice cream scoop. Sprinkle with the demerara sugar and top with a chocolate espresso bean.