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Cinder Coffee Cupcakes

If ever there was a Fred Astaire and Ginger Rogers of cupcakes, this little beauty would fit the bill... with sophisticated notes of coffee and vanilla, smooth and creamy cream cheese frosting and a gleaming nugget of bubbly champagne‑coloured toffee perched jauntily on top, this is a cupcake strictly for the grownups.

What You Need

For the Cinder Toffee

  • 75g granulated sugar
  • 125g golden syrup
  • Good pinch of salt
  • 1 teaspoon vinegar
  • 15g bicarbonate of soda

For the Cupcakes

  • 150g soft light brown sugar
  • 150g baking margarine
  • 3 medium eggs
  • 150g self raising flour
  • 4 level teaspoons instant coffee granules (not powder)
  • 1 level teaspoon vanilla essence

For the Frosting

  • 125g butter, at room temperature
  • 125g full‑fat cream cheese
  • 400g icing sugar
  • 1 level teaspoon vanilla essence
  • 50g milk chocolate, melted (to drizzle)

What You Do

  1. Start by making the cinder toffee. Use a baking sheet with a silicone mat, or grease a baking tray with oil if you don’t have one.
  2. Place the sugar, golden syrup, salt and vinegar into a large, deep, heavy‑based saucepan with two tablespoons of water. Heat gently to melt the sugar, then boil until the liquid turns a golden amber colour.
  3. Remove from the heat, grab a wire whisk and tip in the bicarbonate of soda, whisking rapidly but carefully. The mixture will froth up! Tip the frothy toffee onto the prepared baking sheet and leave to cool. Break into nuggets and store in an airtight bag.
  4. Preheat the oven to 180°C or 160°C fan. Line a 12‑hole muffin tin with paper cases.
  5. Place the margarine, soft brown sugar and vanilla essence into a bowl and beat until pale, creamy and fluffy. Beat in the eggs one at a time. Scrape down the bowl and fold in the flour and coffee granules until well combined.
  6. Divide the mixture equally between the paper cases and bake for 15–20 minutes or until firm to the touch, well risen and golden brown. Leave to cool in the tin to prevent the cases peeling away.
  7. Meanwhile, make the frosting by placing the butter, cream cheese, vanilla essence and icing sugar into a large bowl. Beat until soft and fluffy.
  8. To finish, place the cream cheese frosting into a piping bag with a large star nozzle and pipe generous swirls onto the cooled cakes. Top each cake with a nugget of cinder toffee and drizzle with a little melted chocolate.
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