Coffee cupcake with whipped cream
"The perfect little cake to accompany your daily coffee. It's very easy to make and turns out wonderful it will definitely impress. Make it and then let me know what you think!"
Time: 1h10
Yield: 12 servings
Difficulty: easy
Ingredients
- 1 and 1/2 cups of warm water
- 1 tablespoon of instant coffee
- 3 eggs
- 1/2 cup of oil
- 2 cups of sugar
- 2/3 cup of cocoa powder
- 2 and 1/2 cups of all-purpose flour
- 1 tablespoon of baking powder
- 2 cups of ready-made whipped cream
- Coffee beans for decoration
- 1 can of sweetened condensed milk
- 1 tablespoon of instant coffee
- 1 tablespoon of cocoa powder
- 2 tablespoons of butter
Preparation
In a blender, blend the water, instant coffee, eggs, oil, sugar, and cocoa powder until smooth. Transfer to a
bowl, add the flour and baking powder, and mix with a spoon. Pour into cupcake liners placed in a large baking
pan, side by side. Bake in a preheated medium oven for 25 minutes or until cooked and golden. Remove and let
cool.
For the filling, heat all the ingredients over medium heat, stirring well until thickened. Turn off the heat,
let it cool, and transfer to a piping bag fitted with a round tip. Set aside. Place the whipped cream in a
piping bag with a star tip and set aside.
To assemble, make a hole in the center of each cupcake and fill it with the reserved coffee brigadeiro.
Decorate the tops of the cupcakes with the reserved whipped cream, making circles. Garnish with coffee beans
and refrigerate until ready to serve.