Pecan cupcakes with cappuccino frosting

Ingredients for 1 servings:

• 100 g butter, melted
• 120 g flour
• 5 g cocoa powder
• ½ pack of baking powder
• 2 m.-sized eggs
• 175 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 60 g milk (important –> g ​​not ml)
• 20 g oil (important –> g ​​not ml)
• 50 g pecans, coarsely chopped
• 100 g butter, room temperature
• 100 g double cream cheese, room temperature
• 250 g powdered sugar
• 2 tsp instant coffee powder, finely ground

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

for 12 pieces

Preheat oven to 175°C (top and bottom heat). Remove the butter and cream cheese for the frosting from the refrigerator. Melt the butter (carefully, it shouldn’t brown). This works best in a small saucepan in the preheated oven. Meanwhile, sift the flour, cocoa powder, and baking powder into a bowl and mix well. In a second bowl, beat the eggs with sugar, vanilla sugar, and a pinch of salt until frothy. Stir in the melted, not too hot butter, oil, and milk. Then mix the mixture with the dry ingredients. The batter should be very soft, almost runny. If it isn’t yet, add equal parts oil and milk. Finally, fold in the roughly chopped pecans. Divide the finished cupcake batter among 12 baking cups and place on the middle rack of the oven. After 20 minutes, test with a wooden skewer to see if the cupcakes are cooked through. Let the cupcakes cool and remove them from the cupcake cases. While they are cooling, you can prepare the frosting. To do this, finely grind the instant coffee powder, as it won’t dissolve in the frosting otherwise. Then, beat the room-temperature butter and cream cheese thoroughly with a mixer (it should be almost white) and stir in the coffee powder. Add the powdered sugar in 2-3 batches, beating briefly each batch until smooth (not too long, or the frosting will be too runny). Pipe the frosting into a piping bag and decorate the 12 completely cooled cupcakes with it.