Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Mocha Cupcakes

Cooking time: 
15-30 minutes
Makes 12
Preparation time: 
15-30 minutes


  • 100g Stork tub
  • 100g Billingtons Golden Caster Sugar
  • 2 Happy eggs
  • 100g Self Raising Flour
  • 2 tbsps cocoa powder
  • 2 tsp Nielsen-Massey Coffee Extract


  • 200g Stork tub
  • 400g icing sugar
  • 150g Dark Chocolate Cake Covering, melted

To Decorate

  • Mini Fudge Chunks
  • Chocolate Decorations
  • Kenwood KMix Stand Mixer fitted with the K Beater
  • Scales
  • Mixing Bowls
  • Oven Thermometer
  • Spatula
  • Sieve
  • Spoons
  • Measuring spoons
  • 12 hole cupcake pan
  • Silver cupcake liners
  • Large Disposable Piping Bags
  • Large Piping nozzles (star shaped)
  • Microwave (for melting the chocolate)
  • Cooling rack.
  • Preheat oven to 160°c fan/180°c/Gas Mark 4.
  • Line the recesses of a 12 hole cupcake pan with paper liners.
  • Sift together the flour and cocoa powder.
  • Cream together the Stork, sugar and coffee extract until light and fluffy using the Kenwood KMIx Stand Mixer fitted with the K Beater
  • Add the eggs, one at a time through the chute, with a spoonful of the sifted dry mixture to prevent curdling.  Mix well.
  • Add the remaining dry ingredients and combine on a slow speed.  Stop the Kenwood KMix as soon as the flour has been incorporated.
  • Divide the mixture between the paper liners.
  • Bake in the oven for 18-20 minutes.
  • Remove from the oven and allow to cool in the pan for five minutes before turning out and cooling on a wire rack.

To make the frosting

  • Beat together the butter and icing sugar until smooth in the bowl of the kMix. Add the melted chocolate and beat again until fully combined.
  • Add the frosting to a piping bag fitted with a large star nozzle and pipe swirls of frosting onto the tops of the cooled cupcakes.
  • Add mini fudge chunks and a chocolate decoration to each to finish.


  • Using the K Beater with the Kenwood KMix ensures that cake mixture is even, without the need for frequent scraping down with a spatula.
  • Mocha cupcakes can easily be changed to Chocolate cupcakes by omitting the coffee extract.
  • Want an extra coffee hit?   Beat in 1 tsp of coffee extract to the frosting too!
  • If you would like to frost the cupcakes with a spatula instead of piping swirls, halve the frosting quantity as you won’t need quite so much.