2 tbsp instant Italian coffee powder, 6 tbsp salt free butter, 85g fine granulated sugar, 1 tbsp honey, 200ml water, 225g medium gluten flour, 2 tbsp cocoa powder, 1 tbsp baking soda, 3 tbsp milk and 1 egg
Surface decoration: whipping cream, 1 cup, unsweetened cocoa, proper amount
Practice of mocha Cupcake
1. Put coffee powder, butter, sugar, honey and water into the pot, heat until boiling, turn down the heat and continue to cook for 5 minutes. Cool off with cold water after cooking.
2. Dissolve baking soda in milk, add one egg and mix well. Sift the flour and cocoa powder.
3. Pour 1 and 2 into the flour, pour 1 and 2, and stir well.
4. Put the mixed flour into a paper cup, 8% full, in a 350f180 degree oven, middle layer, bake for 15-20 minutes.
If you don’t want to decorate the cake with cream, just spread it on the surface.
