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When the weather starts getting really chilly outside, all I want to do is curl up under a blanket with a massive, hot cup of coffee and watch Netflix. This week, the temperature in Barcelona dropped from warm autumn days to freezing early-winter mornings. That means rich and succulent dessert cravings galore on my part, which is exactly what these sugar-free cappuccino cupcakes are. They’re the perfect combination of chocolate and coffee – and go really, really well with some strong coffee. Oh, and the cappuccino buttercream frosting is, if I may say so myself, particularly mouth-watering.
Ingredients (for 15 cappuccino cupcakes)
100 grams or 3.5 oz. of butter (softened to room temperature)
150 grams or 5.3 oz. of wheat flour
40 grams or 1.4 oz. of FiberFin (or equivalent)
80 grams or 2.8 of Tagatesse
a pinch of salt
2 teaspoons of baking powder
100 grams of sugar-free dark chocolate
100 ml or 3.4 fl. oz. of strong coffee (two strong shots worth)
85 ml or 2.9 fl. oz. of milk
3 large egg whites
Cappuccino buttercream frosting
185 grams or 6.5 oz. of butter (softened to room temperature)
150 grams or 5.3 oz. of FiberSirup Clear
100 grams or 3.5 oz. of SukrinMelis
6 tablespoons of strong coffee
4 tablespoons cocoa powder
3.5 tablespoons of wheat flour (or a gluten-free alternative)
¾ teaspoon of salt
coffee beans for decoration
In the oven: 150° Celsius/300° Fahrenheit/Gas mark 2
Start by making the cappuccino cupcakes – you can make the frosting while they’re cooling post-baking.
Mix the flour, FiberFin, Tagatesse, baking powder and salt in your mixing bowl, using a whisk. Add in the softened butter and turn your mixer onto medium speed. Leave this to run while you make the chocolate coffee mixture.
Melt the chocolate over a hot water bath, then remove from the hotplate. Make the coffee, and pour this into the melted chocolate while stirring.
≈ Preheat your oven to 150° Celsius/300° Fahrenheit/Gas mark 2 ≈
Add the egg whites and milk to the crumbly butter and flour mixture and turn your mixer on again. I left this to run for another 5-7 minutes on medium speed.
Finally, pour in the chocolate and coffee mixture and turn the mixer on again. I would mix for another combined 5 minutes, but stop to scrape down the sides and bottom of the bowl halfway through this time.
Spoon paper cupcake tins 2/3 full of the cappuccino cupcakes batter and place them in the oven. The cupcakes will need approximately 40 minutes to make sure that their structures set. They’re done when a cake tester comes out clean and they’ve kept their expanded shape for a while.
Remove the cappuccino cupcakes from the oven and allow them to cool. In the meantime, make the cappuccino buttercream frosting.
Place softened butter, FiberSirup Clear, SukrinMelis, coffee, cocoa powder, flour and salt in a bowl. Use a hand mixer to mix the buttercream frosting together. Once the cappuccino cupcakes have cooled completely, transfer the frosting into a piping bag and pipe large dollops onto the cupcakes.
Decorate the cappuccino cupcakes with coffee beans, place in the fridge until serving, and then enjoy with a warm cup of coffee under the blanket 🙂