Coffee cupcakes (serves 12)


  • 1 cup of cooled coffee
  • 60g butter
  • 80g caster sugar
  • 1 Very Large Field Farm egg
  • 1 dessertspoon of cocoa powder
  • 75g self-raising flour
  • 40g ground almonds
  • 60g dark chocolate 
  • 90ml milk 
  • (Optional) Coffee buttercream frosting 

The quantities depend on individual tastes. Add a little of each ingredient until you each your desired strength and quantity. 

  • Butter
  • Icing sugar
  • 1 cup of cooled coffee


  1. Preheat the oven to 180c (gas mark 4) and place cases on a baking tray.
  2. Mix together the butter and sugar until light and fluffy, then add the egg and mix well. 
  3. Sieve together the flour and cocoa powder and add half of this to the butter mixture with the ground almonds.
  4. Melt the chocolate and add to the butter mixture. Add milk and the remaining flour/cocoa and the cup of coffee to the mixture and mix until silky smooth. 
  5. Fill the cupcake cases evenly with the mixture and bake in preheated oven for 20-25 minutes. 
  6. If you want that coffee buttercream icing, now's the time! Mix the butter until smooth and creamy and then fold in the icing sugar and cooled coffee adding a little of each at a time until you reach your ideal taste and quantity,