Cupcakes with cocoa coffee and berries. Coffee cupcakes. And here are the recipes
For a very long time I had my eye on this type of dessert, but I still never got around to selling it. In fact, the recipes and preparation process are quite simple and, it seems to me, cupcakes are one of those desserts that you can cook all your life and never repeat. The number of recipes for the dough itself, hats, fillings and other things is amazing! There are also a great variety of serving methods - these include different colors, sizes and types of baskets, additional sprinkles for hats and decoration with flags and other things.
I hope these recipes inspire you!
Banana cupcakes with raspberry cream
Over the weekend I tried cupcakes with bananas and whole wheat flour. I'll tell you this something. But first things first.
Don’t be intimidated by the ingredients; by and large, everything is available and is at your fingertips. Bananas need to be kept in a dark place for a couple of days so that they ripen confidently and become very soft. By the way, did you know that bananas release substances that promote the ripening of fruits and vegetables? For this reason, a banana can be added to unripe fruits to speed up the ripening process. And vice versa, if you want bananas to last longer, store them separately (piece by piece).
Ingredients:
Soft bananas - 3 pcs.
Sugar - 3/4 cup
Brown sugar - 1/2 cup
Butter - 110 gr.
Eggs - 2 pcs.
Milk - 1/2 cup
Olive oil - 1 tbsp.
Honey - 1 tbsp.
Whole wheat flour - 2.5 cups
Baking powder - 1 tsp.
Salt 1 tsp.
For cream:
Curd cheese - 340 gr.
Butter - 110 gr.
Powdered sugar - 125 gr.
Raspberries - 50 gr. 
Preparation:
Mash bananas like mashed potatoes. 
Mix butter and sugar and beat well until smooth. The softer the butter, the better, put it on the table in advance 
Then all the other liquid ingredients, including eggs and bananas. Also beat the mixture thoroughly. 
In a separate bowl, whisk together flour, baking powder and salt. Add to the liquid mixture and stir. 
Pour the finished mixture into the molds completely. 
Bake at 170 degrees for 10-15 minutes, it all depends on your oven and molds. We check as always with a wooden skewer. This amount of dough will make approximately 25 cupcakes.
While the cupcakes are baking, prepare the cream. 
Very soft butter, very cold cottage cheese and mix the powder in a bowl at high speed mixer. 
IN this recipe I used raspberries as a cupcake filling and a coloring and flavoring for the cream. I just took raspberries (can be frozen). Puree the raspberries with a blender. 
At this point all the cupcakes were ready. Using a spoon, we take out the center of the cupcakes, pour in raspberry puree and cover the top with cream. 
I want to say that these are incredibly delicious and tender cupcakes. Firstly, banana puree acts here as both a flavor and a textural component - thanks to it, the cupcakes are very soft and tender. In the same time whole wheat flour adds a little crunch thanks to the grains. Secondly, they turn out to be very porous, but at the same time they do not fall apart, as might be expected.
The raspberry center imbues the dessert with a pleasant sourness, and the cream completes the cupcake, which is slightly rough in texture, with the most delicate cap! No words!!
Carrot cupcakes
If you have already made my carrot cake
, then you’ll probably want to make these carrot burls too. Thanks to the dough ingredients, the dessert turns out moist, juicy and crumbly. Without hats, they can literally stand in the open air for a day or two. This, I note, is convenient. You can make the cream in portions without fear that the cupcakes will dry out. The taste is very bright, although carrots in the usual sense are not felt here, do not be afraid, even if it seems strange to you to use carrots in a dessert. In addition, you can freely change the filling: berries, nuts, pineapples.
Ingredients:
Carrots - 400 gr.
Eggs - 3 pcs.
Vegetable oil - 360 gr.
Yogurt - 40 gr.
Sugar - 400 gr.
Pineapple - 50 gr.
Dried berries - 100 gr.
Flour - 440 gr.
Baking powder - 2 tsp.
Soda - 1 tsp.
Cinnamon - 1 tsp.
Ginger - 1 tsp. 
Preparation:
Prepare 370-400 grams of peeled carrots, grated on a coarse grater, squeeze out the juice. Of course, young carrots are preferable for their greater aroma and sweetness, but any other available to you will be fine. 
Add 3 eggs to a deep bowl. 
Then add to the mixture vegetable oil flavourless (360 g), yogurt (40 g), sugar (400 g), finely chopped pineapple pieces (50 g, can be canned). Mix everything thoroughly. 
And add dried berries (100 g), you can replace them with raisins. And, if you want more texture, chopped nuts (also about 100 g). 
In a separate bowl, whisk the dry ingredients: flour (440 g), baking powder (2 tsp), baking soda (1 tsp), cinnamon (1 tsp), ginger (1 tsp) . 
Add dry ingredients to liquid ingredients and mix thoroughly. 
Place the dough in the molds 3/4 full, the dough rises well. Bake at 160 degrees for 15-25 minutes. Look here, as soon as the top starts to brown, check with a toothpick - if it’s dry, it means it’s ready. 
Remove the finished cupcakes from the mold and place on a wire rack to cool. Already cooled cupcakes can be covered with cream and sprinkled with golden or cane sugar. From this amount of dough you will get about 36-40 cupcakes. Therefore, you can shorten the recipe. But since they store well, I would make the full composition. 
Chocolate cupcakes
Ingredients:
Butter - 90 gr.
Pecan nuts - 100 gr.
Egg whites - 3 pcs.
Flour - 75 gr.
Cocoa - 25 gr.
Powdered sugar - 100 gr.
Brown sugar - 25 gr. 
Preparation:
Let's melt it from the very beginning butter, let it cool while we carry out the rest of the manipulations with the ingredients. 
Grind the nuts in a blender. Here the choice of nuts is yours and the size of the crumbs is yours too. You can easily replace it with berries, preferably fresh. 
In a clean, dry bowl, beat the egg whites until they increase in size and form a smooth foam. Do you know a funny way to check the readiness of the whites?) You need to turn the cup over your head - if everything is in order, the whites are whipped correctly) 
Last comes the oil. 
The mass must be mixed very well. 
Now little secret. Since the dough turns out to be quite thick, I transfer it into a pastry bag and pipe the dough from it into molds. Very convenient to dose. 
Place paper baskets in the molds and fill them about 3/4 full with dough. 
Place in the oven for 12-15 minutes at 175 degrees. As always, check readiness with a toothpick. Let the finished cupcakes cool and spread with cream! 
They will easily last a couple of days in a closed container.
Super chocolate cupcakes with coffee cream
It seems to me that cupcakes are one of those desserts that you can cook all your life and never repeat. The number of recipes for the dough itself, hats, fillings and other things is amazing! There are also a great variety of serving methods - these include different colors, sizes and types of baskets, additional sprinkles for hats and decoration with flags and other things.
So don’t be surprised that I have a lot of cupcakes and more will appear. So far I will definitely call this recipe my favorite. It has everything I love so much in desserts - an insane amount of chocolate and coffee flavors, delicate texture cream and the dessert itself.
Look how beautiful it is. 
The cupcakes hold up great even after a couple of days (if stored in an airtight container). They are very tender and you know, a little moist. The dough is beautiful, very aromatic. You can see from the photo how dark they turn out, which is usually rare for baking.
Ingredients:
Oil - 75 gr.
Flour - 300 gr.
Cocoa - 100 gr.
Soda - 1 tsp.
Baking powder - 1 tsp.
Sugar - 250 gr.
Egg - 1 pc.
Strong coffee - 100 ml.
Yogurt (2-3%) - 150 ml.
Cream:
Oil - 100 gr.
Dark chocolate - 70 gr.
Cocoa - 50 gr.
Powdered sugar - 115 gr.
Instant coffee - 1 tsp. 
Preparation:
First, melt the butter. I just put it in a deep cup and heat it in the microwave for 20-40 seconds. 
Next, in a large bowl, mix all the dry ingredients - flour, cocoa, sugar, baking soda and baking powder. Whisk the mixture well. 
In a separate bowl, beat the egg with yogurt 
Now mix the dry ingredients with the liquid ones. 
I transfer the dough into a piping bag and pipe the dough about 3/4 of the way down the pan. 
Bake at 175 degrees for 15-20 minutes. Check with a wooden skewer, it will come out completely dry. 
Turn the pan over to release the muffins and place the second batch in the oven. The specified amount of dough makes 12-15 muffins.
Now about the cream. 
The oil should be at room temperature - very soft. Beat it with a mixer for about 5 minutes so that the butter is well beaten and saturated with oxygen. 
Add cocoa butter and powder in three stages. Whisk the mixture well each time; at first it will seem too thick, as it should be. 
Melt the chocolate (I do this in a cup, put it in the microwave. Heat for 20 seconds, stir and put back until all the chocolate is melted). 
When you completely beat the butter with cocoa and powder, pour in the chocolate and pour in the coffee. Give a final stir. 
Ready cream Place in a pastry bag and refrigerate for at least 20 minutes. This will stabilize the cream and allow it to spread onto the cakes better. 
The cream turns out to be very delicate, with a strong coffee taste and aroma. At the same time, the color turns out to be very deep. It holds its shape perfectly (even at room temperature) and has an appetizing glossy shine. He's not fat at all.
Lemon bliss - cupcakes with curd and lush cream
For me there has always been such an association - if something is lemony, it means invigorating, refreshing. Perhaps this is partly due to the stereotypes about summer lemonades in clear glass jugs. However, you must admit that lemon sourness is special and this can and should be used.
In the summer heat, you don’t really want any too dense desserts, which add to the already heavy burden of the heat. But this crazy lemon dessert will be just right.
The trick here is that all the ingredients use lemons in one way or another. I'm talking about a nice, very soft cupcake texture with a strong and pleasant taste lemons. The lemon curd inside enhances it all. And it ends with a magnificent airy cream with the addition of lemon juice. The hat is so light that it does not draw attention to itself, but only emphasizes the taste of the dessert. Of course, the dough itself is made in a special way to be softer and more porous.
Ingredients:
Flour - 190 gr.
Baking powder - 1 tsp.
Butter - 100 gr.
Sugar - 275 gr.
Eggs - 2 pcs.
Lemon for juice and zest - 1 pc.
Yogurt 5% - 125 gr. 
Preparation:
We start by mixing well the flour (190 g) and baking powder (1 tsp). Don't be lazy, it's very important to combine the dry ingredients well, use a whisk or even a mixer. 
In another bowl, mix room temperature butter (100 g) and sugar (275 g). I would like to draw your attention to the fact that the oil should be almost a thick liquid mass. This way it will combine best with sugar, and the final dough will be tender. Beat with a mixer until the ingredients are completely combined, 2-3 minutes. 
Add eggs one at a time (2 pcs.), each time mix the mixture well with a mixer. 
Stir everything thoroughly and add yogurt or sour cream (125 g). Take medium fat content (5-10%). Just adding a small amount of yogurt will make the dough softer. Add lemon juice (1-2 tbsp) and all the zest there (if the lemon is small, take 2 or 3, the more zest, the more fragrant). Needless to say, you need to choose the most fragrant lemons available. Just take a lemon from the basket and smell it. The one that smells stronger of citrus is ours!) 
Place the finished dough into baskets placed in the mold. As usual, I use a pastry bag - it’s more convenient and the dough is laid out more evenly. You can also use a spoon with a sharp spout. Let the dough come half an inch below the top edge of the basket. 
Bake at 160-170 degrees for 20-25 minutes. Here we define it this way: as soon as a light crust begins to form on top, it’s time to remove it. This amount of dough is enough for 12-15 cupcakes. When you take out the first batch, place the cupcakes on a wire rack and let them cool. At the same time, check how it bakes to adjust the baking time.
When all the cupcakes are baked and cooled, fill them with lemon curd, prepared in advance.
Don't skip this step. The muffins will be delicious without the curd, but you won’t get lemon bliss. The principle is this: carefully and evenly remove the center from the cake. We fill the resulting hole with curd. 
Lemon curd 
Lemon curd is a kind of custard on fruit juice. This is a kind of classic, they like to use it on toast, in tarts, pastries, and goes well with pasta. The cream turns out to be quite thick, and after standing in the refrigerator it gains a good structure. Plus, look at how great the bright color is.
Ingredients:
Zest - 1 lemon
Lemon juice - 115 gr.
Sugar - 75 gr.
Butter - 60 gr.
Yolks - 4 pcs.
Preparation:
Grate the zest from one lemon on a fine grater. There is no need to grind it too much, because in the future we will strain the cream. 
Squeeze the juice of lemons (115 g). By the way, remember the trick? To get more juice from citrus fruits, microwave them for 15 seconds. 
Separate the yolks from the whites, we will need 4 yolks. 
Collect sugar (75 g), butter (60 g) in a bowl or immediately in a saucepan. lemon juice, zest and yolks. 
Heat the mixture in a saucepan over medium heat, stirring constantly with a whisk. 
Gradually it will become thick and big bubbles(which will immediately burst). If you want a thicker cream, add 3 tbsp. corn starch at the beginning. Remove the mixture from the heat and strain through a medium sieve. The important thing here is to get rid of the zest and lumps from the eggs. 
Pour the finished curd into jars, cover with film (so that it touches the surface of the cream) and let cool, then put it in the refrigerator. Overnight it will acquire its correct texture. 
Cover the top with cream based Swiss meringue. Don't be alarmed, everything is simple there.
Cream based on Swiss meringue
Do you remember in childhood there were such baskets made of shortcrust pastry with jam, and a big white dollop of cream on top? Here he is very similar, although a little more tender. You can decorate cakes, small pastries, cupcakes and so on with it. If you have a burner, you can safely get scorched caps.
The cream holds its shape perfectly, plant stars, roses, bulbs and so on. It can be kept in the refrigerator (pastry bag) overnight, it will not lose its properties and texture. Already on ready-made cakes you can get two types of cream. If you leave the cakes on the table for a couple of hours, the cream will weather, becoming covered with a beautiful thick crust snow-white color. This makes it easier to transport cakes, for example. If you keep it in an airtight container, the cream will also keep its shape, but will remain without a crust and will be tender and pliable.
Considering that it is prepared simply, you should always keep it in your recipe stash.
Ingredients:
Squirrels - 2 pcs.
Sugar - 170 gr.
Water - 2 tbsp.
Lemon juice - 1/2 tsp.
Corn syrup - 3 tbsp. 
Preparation:
Separate the whites from the yolks, we will need two whites. 
Combine egg whites, sugar (170 g), water (2 tbsp), corn syrup (3 tbsp) and lemon juice (1/2 tsp) in a heatproof bowl. 
Build water bath. To do this, boil water in a saucepan and place your bowl on top of it. The bottom of the bowl should not touch the water in the saucepan. 
Place the structure on the stove, the water should begin to boil again. Beat the mixture at the initial speed of the mixer. 
Beat until the sugar melts. To do this, carefully take the liquid between your fingers; if there are no grains of sugar, everything is ready for whipping. Then increase the mixer speed to maximum and beat for 5 minutes. The mass will triple in volume, become very white and glossy, and also very dense. Look how confidently they hold the wave shape. 
Remove the bowl from the bath, place it on the table and beat with a mixer for another minute. During this time, the cream will cool and become even denser. If you turn the bowl over, not only will nothing fall, but it won’t even move. 
Transfer the cream into a pastry bag, or spoon it onto pastries and cakes. The only question you may have is with corn syrup. The cream will generally last easily for two days at room temperature!
All is ready! Everything here comes together very well, everything is so aromatic, sour and very airy. And the cupcakes themselves and the lemon curd and cream. It's especially great to eat them in big company, smear yourself with cream, laugh at each other and enjoy a light summer dessert, what could be better!?
Tiramisu cupcakes
My first serious dessert I tried to make was Tiramisu. As I remember now, I spent a long time reading recipes, then even more from books or magazines, asking friends. Everyone had their own unique version and my head was spinning with ideas, I didn’t know what to choose, where to start, what recipe was the most original.
Perhaps many of us began our culinary adventures with this simple and at the same time very complex recipe. As often happens with classics - what more popular dish, the more options and recipes for its preparation. Sometimes you want to try everything, and sometimes, on the contrary, it’s scary not to find the first one that caused all the fuss.
The only thing wrong with Tiramisu is that it is difficult to serve. You can’t take several containers or bowls to a alumni meeting or on a visit. So, there is a solution - tiramisu-flavored cupcakes. The idea may seem strange, but when you're done, close your eyes and take a bite. No joke, it will seem to you that you are trying exactly tiramisu, these cups replicate it so perfectly.
What can we expect from this dessert? Soft sponge cake - tick, tender butter cream- there is, and that incomparable coffee-alcoholic aroma and taste is in place! Tiramisu is also good because it is difficult to find the line between the components, between the layers. We experience an ensemble of flavors and textures in one form, nothing stands out, nothing is lost. Perhaps this is one of the reasons why Tiramisu is so good.
Ingredients:
Flour - 210 gr.
Baking powder - 1 tsp.
Salt - 1/2 tsp.
Butter - 60 gr.
Milk - 85 gr.
Eggs - 3 pcs.
Yolks - 3 pcs.
Sugar - 200 gr.
Creamy6
Cream 33% - 150 gr.
Maxarpone - 250 gr.
Powdered sugar - 50 gr. 
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Preparation:
Mix the dry ingredients with a whisk: flour (210 g), baking powder (1 tsp), salt (1/2 tsp). 
In a small bowl, combine butter (60 g) and milk (85 g). Heat in the microwave until the butter melts. Stir. The mixture will not become homogeneous, this is normal. 
In a heatproof bowl, combine three eggs and three yolks, sugar (200 gr.) 
In a water bath, beat the mixture until the sugar dissolves. 
Then remove from heat and continue whisking for another 5 minutes. The mass should become pale and very fluffy, increasing in volume. 
Mix in dry ingredients in two to three additions. 
Now put 3-4 tablespoons of dough into the cup with the butter mixture, stir and pour back into the whole dough. 
Line a cupcake tin with paper baskets and fill 3/4 full with batter. It will rise, so don't overdo it. 
Bake at 160 degrees for 20 minutes. As soon as a golden brown crust appears, take it out. 
Prepare the syrup - mix hot strong coffee (100 g), alcohol (Marsala, cognac) - 20 g. and sugar 40 gr. Mix well and coat the cooled muffins with it. To do this, I took a brush, brushed the tops of the cupcakes, let them soak for a couple of minutes, and repeated again four times. 
The base is ready, now the cream. 
In a cold bowl, use cold mixer whisks (I put them in the freezer for 15 minutes) and beat 33% cream (150 g). Beat at maximum speed, at first it will seem that nothing is happening, the cream will be liquid. But after 5 minutes they will quickly begin to thicken and textured waves will appear. Don't overdo it; the cream may curdle. 
In a separate cup, beat mascarpone (250 g) with powdered sugar (50 g). 
Place whipped cream on top and mix with a spatula in a circular motion. 
Transfer the cream into a bag and decorate the cupcakes.
You will be surprised how tender and tasty the dough turns out. And, as I wrote above, with your eyes closed you will not be able to distinguish these mouth guards from Tiramisu.
It seems to me that cupcakes are one of those desserts that you can cook all your life and never repeat. The number of recipes for the dough itself, hats, fillings and other things is amazing! There are also a great variety of serving methods - these include different colors, sizes and types of baskets, additional sprinkles for hats and decoration with flags and other things.
So don’t be surprised that I have a lot of cupcakes and more will appear. So far I will definitely call this recipe my favorite. It has everything that I love so much in desserts - an insane amount of chocolate and coffee flavors, the most delicate texture of the cream and the dessert itself.
Look how beautiful it is. 
The cupcakes hold up great even after a couple of days (if stored in an airtight container). They are very tender and you know, a little moist. The dough is beautiful, very aromatic. You can see from the photo how dark they turn out, which is usually rare for baking. 
First, melt the butter. I just put it in a deep cup and heat it in the microwave for 20-40 seconds.
In a separate bowl, beat the egg with yogurt.
Now mix the dry ingredients with the liquid ones.
I transfer the dough into a piping bag and pipe the dough about 3/4 of the way down the pan.
Bake at 175 degrees for 15-20 minutes. Check with a wooden skewer, it will come out completely dry. 
Turn the pan over to release the muffins and place the second batch in the oven. The specified amount of dough makes 12-15 muffins.
Now about the cream. 
The butter should be at room temperature - very soft. Beat it with a mixer for about 5 minutes so that the butter is well beaten and saturated with oxygen. 
Add cocoa butter and powder in three stages. Whisk the mixture well each time; at first it will seem too thick, as it should be. 
Melt the chocolate (I do this in a cup, put it in the microwave. Heat for 20 seconds, stir and put back until all the chocolate is melted). 
When you completely beat the butter with cocoa and powder, pour in the chocolate and pour in the coffee. Give a final stir. 
Place the finished cream in a pastry bag and refrigerate for at least 20 minutes. This will stabilize the cream and allow it to spread onto the cakes better. 
The cream turns out to be very delicate, with a strong coffee taste and aroma. At the same time, the color turns out to be very deep. It holds its shape perfectly (even at room temperature) and has an appetizing glossy shine. He's not fat at all.
Chocolate-caramel. That's how I came up with these cakes. Chocolate-coffee sponge dough with liquid coffee caramel hidden inside, topped with coffee-caramel cream with mascarpone and nougatine with crushed cocoa beans. I found a recipe for nougatine from Maria Selyanina, but I made a half portion (and still get a lot of it) with cocoa beans, and not with nuts. The recipe has many ingredients, but if you make the nougatine in advance, then everything else can be prepared quickly :)
For the test
- 20 g cocoa powder
- 100 g flour
- 85 g brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- salt
- 50 ml freshly brewed coffee
- 85 g butter
- 60 g sour cream
- 1 egg
Pour in coffee and add half of the dry mixture, stir. Add sour cream, stir, and then add the remaining dry mixture. Stir until smooth.
Place in paper capsules or silicone molds and bake in an oven preheated to 180 degrees for about 20-25 minutes.
Cool. Using a table knife or small spoon, carefully scrape out the center of the cupcake, creating a narrow well halfway deep.
For caramel
- 150 g sugar
- 50 g water
- 120 g cream 35%
- 30 g liquid glucose
- 30 g butter
- 4 g instant coffee
Pour coffee into the cream, stir and bring to a boil. Carefully pour hot cream into the caramel in small portions, continuing to shake the ladle in a circular motion. In this case, lumps should not form, but if they do, dissolve them over low heat, gently stirring the caramel.
Add oil, stir. Cool.
Spoon the cooled caramel into the cupcake holes and place in the refrigerator. It will take about half a serving of caramel.
For cream
- 150 g mascarpone
- 100 g cream 35%
- leftover coffee caramel
Mix cream and mascarpone and beat until stiff peaks form. Pour in the warm caramel in a thin stream, continuing to beat for a couple more minutes.
Transfer the cream to a piping bag fitted with a star tip. Place a “cap” on top of the cupcakes. I used about 2/3 of the cream because I didn’t want there to be a lot of it. But whipping a smaller amount is simply not convenient. If someone likes “richer hats,” then all the cream will go away.
For nougatine
- 75 g sugar
- 65 g butter
- 25 g liquid glucose
- 5 g water
- 2 g pectin NH
- 75 g crushed cocoa beans
Remove from heat, add cocoa beans, mix everything thoroughly. Place on a silicone mat or baking paper, cover with another mat or paper and roll out. The thinner it is, the more beautiful the nougatine will be.
Bake at 170C for 10-15 minutes. Remove and let cool on the baking sheet. For decoration, break off pieces of the desired size.
This nougatine is used to decorate cakes or tarts, desserts, etc. It can be stored for quite a long time in a hermetically sealed box.
1. I wanted to try out the new beautiful paper capsules, but since I don’t have a muffin tray, I inserted them into silicone molds.
2. And the nougatine made wonderful “crowns” that echo the corners of paper capsules. A modest hint that the treat is simply royal :)))
3. You break the cupcake, and aromatic caramel begins to flow out of it, which has already managed to saturate almost all the dough around it. Therefore, they come out with a fairly dense crust, but a very tender center.
A classic of the genre, coffee cupcakes for coffee. It doesn't get any more coffee-y, coffee in dough, coffee in cream, coffee in coffee:)
For coffee FM tania_bondarets
. Original. 
140 g light brown sugar
140 g soft butter
3 large eggs
140 g self-rising flour
coffee beans for decoration
For cream
200 g soft butter
200 g powdered sugar
2 tbsp instant coffee, diluted in 1 tbsp water
50 g chocolate, melted
Preheat the oven to 160C. Line the muffin tin with cuffs.
Beat sugar and butter until light cream. Beat in the eggs one at a time, adding a spoonful of flour with each egg. Beat in the rest of the flour along with the coffee. Fill the cuffs 2/3 full with dough and bake for 15-20 minutes. Check with a match and cool on a wire rack.
For the cream, beat the butter until white and creamy. Continuing to beat, add powdered sugar in several additions, then add instant coffee and melted chocolate. Transfer the cream into a pastry bag and decorate the cupcakes with it (they must be completely cooled).
*Makes 18 cupcakes. There is plenty of cream, there is even a little left, although not for long :)