Antony Worrall Thompson's mocha cupcakes

(29 ratings)
Antony Worrall Thompson's mocha cupcakes
Antony Worrall Thompson's mocha cupcakes
  • Makes: 12 cupcakes

  • Prep time:

  • Cooking time:

    (plus cooling time)
  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Enjoy Antony Worrall Thompson's coffee-flavoured cupcakes with a sweet chocolate icing. A real afternoon treat.


For the cupcakes:

  • 200g (7oz) caster sugar
  • 200g (7oz) unsalted butter, softened
  • 2tsp espresso-strength coffee granules
  • 1tbsp boiling water
  • 4 free-range eggs
  • 200g (7oz) self-raising flour

For the icing:

  • 1tbsp cocoa powder
  • 1tbsp boiling water
  • 250g (9oz) tub mascarpone
  • 2tbsp icing sugar
  • Grated chocolate, to decorate

"Grown-ups might want to add a dash of their favourite liqueur".


  1. Preheat the oven to 180C/360F/gas mark 4.
  2. In a food mixer or by hand, beat together the sugar and butter until pale - about 5 mins. Dissolve the coffee in the boiling water, then beat it into the butter mix. Beat in the eggs one at a time, then fold in the flour and mix briefly until combined.
  3. Line a muffin tray with paper cake cases, then divide the mixture equally between the cases, which should be about three-quarter full. Bake in the oven for 20-25 mins, until risen and the sponge springs back when pushed. Allow to cool.
  4. For the icing, dissolve the cocoa powder in the boiling water, then add the mascarpone along with the icing sugar and beat until combined. Spoon or pip the icing onto the top of the cupcakes and sprinkle with grated chocolate.

Antony's tip: "Grown-ups might want to add a dash of their favourite liqueur".This recipe is from Fast Family Food by Antony Worrall Thompson, available from Amazon, RRP 18.99, currently priced at 12.34,

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