Rich and indulgent cappuccino cupcakes. The perfect teatime treat.
95g self-raising flour
1/2 tsp bicarbonate of soda
1/4 tsp salt
100g brown sugar
2 x vanilla Society Cappuccino sachets
120ml buttermilk/ maas
Add all dry ingredients into a bowl, except for sugar. Set aside.
Add all liquid ingredients into a separate bowl and then add sugar into it.
Whisk until sugar is dissolved. Add liquid ingredients to dry ingredients bowl. Mix well.
Bake in cupcake tin at 180 degrees for 20 minutes.
2 cups dark chocolate
1 cup cream
Heat cream and add in the chocolate and stir until it’s all melted. Refrigerate and then whip for 5 minutes.
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Recipe and images supplied by Society Cappuccino influencer, Kajal Maharj.