An espresso sounds really good.

An espresso martini sounds even better.

Espresso martini cupcakes? Now, they sound utterly amazing!

Makes 24

Prep 1 hour (plus cooling time)

Cook 35 minutes

Espresso Martini Cupcakes Ingredients

250g butter, chopped

1 1/2 cups espresso coffee

2 cups caster sugar

100g dark chocolate, chopped

2 eggs, lightly beaten

1 1/2 cups self-raising flour

1 cup plain flour

1/4 cup cocoa powder

50ml vodka

Coffee beans, to serve

Espresso Icing

500g butter, at room temperature

3 cups icing sugar mixture

1/3 cup cold espresso coffee

Recipe: Gemma Luongo

Espresso Martini Cupcakes Method

1) Preheat oven to 160°C/140°C fan-forced. Line two 12-hole (1/3-cup-capacity) muffin pans with paper cases.

2) Stir butter, coffee, sugar and chocolate in a small saucepan over medium heat for 10 minutes or until melted and smooth. Transfer to a large bowl. Set aside to cool.

3) Stir in eggs. Sift over flours and cocoa. Mix until well combined. Transfer mixture to a large jug. Carefully pour mixture among paper cases. Bake for 20 to 25 minutes or until a skewer inserted into the cupcakes comes out clean.

4) Using a pastry brush, brush hot cupcakes with vodka. Set aside to cool completely. Remove cupcakes from the pans.

5) Make Espresso Icing Using an electric mixer, beat butter for 1 minute. Add icing sugar mixture. Beat for 10 minutes or until mixture is pale and creamy. Add coffee. Beat for 1 minute until well combined.

6) Place icing in a piping bag fitted with a 2cm fluted nozzle. Using the picture as a guide, pipe icing onto cupcakes. Sprinkle with coffee beans. Serve.

Tools of the Trade

Whether you’re making espresso martini cupcakes, an espresso martini or just a good old fashioned cup of coffee, it’s going to be a whole lot more fun with a state-of-the-art coffee machine! Take a look at Breville The Oracle Touch Coffee Machine – available from Domayne. We have a feeling you’ll enjoy it!