Double Chocolate Coffee Cupcakes

What's better than Chocolate and Coffee? Double Chocolate and Coffee Cupcakes! This recipe is quick and easy and the end product is a match made in Heaven. 

Double-Chocolate-Coffee-Cupcakes MAIN.jpg

Makes 12


  • 125ml fresh cream
  • 200g Madécasse 80% cocoa chocolate
  • 3 eggs
  • 80g castor sugar
  • 70g cake flour
  • 15ml cocoa powder
  • 2.5ml baking powder
  • Frosting:250g Madécasse Arabian Coffee Chocolate
  • 125ml cream


  1. Preheat oven to 180 C
  2. Line muffin tins with paper cases and set aside. 
  3. Place the cream and chocolate in a small, heavy-based saucepan over low heat and stir until smooth. Cool slightly. 
  4. Beat the eggs and castor sugar until light and creamy in colour. Beat in the chocolate mixture. 
  5. Sift the flour, cocoa and baking powder into a mixing bowl and gently fold into the chocolate mixture. 
  6. Pour mixture into the prepared tins, filling each paper case three-quarters.
  7. Bake for 20minutes or until a skewer inserted into the centre comes out clean.
  8. Set aside to cool completely.
  9. Melt chocolate and cream together in a bowl above a pot of boiling water. Place in the fridge to set slightly before using to frost the completely cooled cupcakes.

Stylist: Lisa Clark | Photographer: Nigel Deary