Preparation

1

Step 1

Remove the oven rack and preheat the oven to 175° C (gas mark 2–2½). Grease the jars.

2

Step 2

Mix the sugar, butter, salt, and espresso powder with a mixer. Add the egg and beat the mixture until fluffy.

3

Step 3

Mix the flour, baking powder, cocoa, and cinnamon together in a separate bowl. Add this mixture to the sugar-egg mixture along with the espresso, and stir until combined.

4

Step 4

Fill the glasses halfway with the batter, press a piece of chocolate into the center of each one, place the glasses on the rack, put them in the oven, and bake for 10–12 minutes.

5

Step 5

Perform the stick test next to the chocolate center.

6

Step 6

Let the glasses cool slightly on a cooling rack.

7

Step 7

To serve, mix a little espresso powder with powdered sugar and sift it over the cupcakes. Enjoy them while they're still warm!

For the recipe, you'll need:

Ingredients

Portions

6

Food

  • 65.0 g Sugar
  • 65.0 g Softened butter
  • 1.0 Pinch Salt
  • 2.0 tbsp Instant coffee
  • 1.0 Egg
  • 125.0 g Flour
  • 1.0 tsp Baking powder
  • 1.0 tsp Cocoa Powder
  • 1.0 pinch Cinnamon
  • 5.0 tsp Cold espresso
  • 4.0 Pieces White chocolate
  • Some grease for the jars
  • 1.0 tbsp Instant coffee
  • A little icing sugar