Chocolate coffee cupcakes with cream topping and coffee glaze

Ingredients for 1 servings:

• 40 g butter, soft
• 60 g brown sugar
• 60 g white sugar
• 50 ml vegetable oil
• 1 large egg(s)
• 125 g flour
• 50 g cornstarch
• 35 g cocoa, (baking)
• 2 tsp baking powder
• 1 packet of vanilla sugar
• 1 pinch(s) ground cinnamon
• 1 pinch of salt
• 100 ml coffee, cooled
• 50 ml coffee, cooled
• 2 tbsp sugar
• 1 tsp cornstarch
• 200 g whipped cream
• 2 tbsp sugar
• some vanilla sugar
• some orange peel, grated
• n. B. Chocolate shavings

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

for 12 cupcakes

Preheat the oven to 175°C (top/bottom heat). Line a muffin tin with paper baking cups. Cream the butter and sugar until creamy. Slowly add the vegetable oil. Beat in the egg. Sift together the flour, cornstarch, cocoa powder, baking powder, vanilla sugar, cinnamon, and salt and stir in two portions with the coffee. Divide the batter between the muffins. Bake for 15-20 minutes. Test with a skewer. Let cool. Mix the coffee with the sugar and cornstarch. Bring to a boil, stirring occasionally. Transfer to a small bowl and cover with plastic wrap so that the wrap is touching the icing. Let cool. Whip the cream until stiff peaks form, adding the sugar, vanilla sugar, and orange zest. Place the cream in a piping bag fitted with a star nozzle and spread a little on each cupcake. Decorate with coffee icing and chocolate shavings.