Ingredients
- 110 g plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 190 g caster sugar
- 50 g cocoa powder
- ½ tsp salt
- 1 egg
- ½ cup Sour cream
- ¼ cup milk
- ¼ cup and 1 tsp canola oil
- 1 tsp vanilla essence
- ½ tsp instant coffee
- ½ cup hot water
Buttercream frosting:
- 225 g butter, softened
- 125 g Icing sugar
- Pinch of salt
- 1/3 cup milk powder
- 1 ½ tsp Vanilla essence
- 125 g milk chocolate, melted (You can use dark or even white if you prefer.)
- ¼ cup Cream
Toasted marshmallows and smashed up pretzels to decorate.
Method
Please note: I used a hand held electric beater but you could definitely use a stand mixer if you prefer.
- Preheat oven to 160°C fan forced or 180°C conventional.
- Line cupcake pans with cupcake cases.
- Add all the dry ingredients into a bowl and mix to combine.
- Add sour cream, milk, canola oil, egg and vanilla. Beat with an electric beater for 2 minutes on medium to high.
- Combine instant coffee and hot water. While the beater is on slow, add the coffee very gradually and mix until well combined.
- Pour batter into the cupcake cases. (to about ¾ of the way up)
- Bake for 18-20 minutes or until a skewer or cake tester comes out cleanly.
- Once cooked remove the cupcakes in their cases out of the cupcake pan and set aside to cool.
- Once cool, frost.
To make the Buttercream frosting:
- In a bowl, beat the butter, salt and icing sugar on low speed for a minute.
- Add the milk powder and vanilla. Beat on low until well combined.
- Scrape the mixture down from the sides of the bowl and add the melted chocolate, beat on medium speed for 2 minutes. Add the cream and beat for a further minute.
Lastly, decorate with a toasted marshmallow and a sprinkling of smashed pretzels. (If you aren’t a fan of pretzels you could use smashed Super Wine biscuits instead).
I cheated and toasted my marshmallows over my gas hob. You could do it over the ring of your range or with a blow torch. However you choose to do it – but please be careful when dealing with open flames.
Enjoy ?