Easy Cappuccino & Chocolate Chip Cupcakes

Coffee and chocolate — the perfect pick-me-up combo in cupcake form! These light and fluffy cappuccino cupcakes are dotted with chocolate chips and topped with soft whipped cream icing for that real coffee-shop vibe.

Ingredients:

Makes 12 cupcakes

For the cupcakes:

• 110g self-raising flour
• 110g caster sugar
• 110g soft butter
• 2 large eggs
• 1 tbsp instant coffee powder (or 2 tsp espresso powder dissolved in 1 tbsp hot water)
• Optional: 100g chocolate chips (milk or dark – whichever you prefer!)

For the icing:

• 110ml double cream
• 110g icing sugar

Method:

1. Preheat your oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases.
2. Mix the batter: In a large bowl, beat together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the coffee and sift in the flour. Gently fold together until smooth – don’t overmix!
5. Fold through the chocolate chips if using.
6. Bake for 15–20 minutes or until golden brown. A skewer inserted in the centre should come out clean.
7. Leave the cupcakes to cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.

Cream Icing:

1. Beat the double cream with the icing sugar until soft peaks form – thick enough to hold its shape but not too stiff.
2. Pipe or spoon onto the cooled cupcakes.
3. Dust lightly with cocoa powder or instant coffee granules for that cappuccino finish.