Coffee Crumble Cupcake

It’s easy to fall in love with cupcake, by its size and decoration plus easy to eat. This recipe is an adaptation recipe from デイリーマフィン&おめかしカップケーキ (Daily muffin & Decoration cup cake) by Kaori Ishibashi (I already wrote about it, you can read about it here). As I told you when I tell you about the book, this is my own mix and match. Start with coffee cupcake, I added the coffee crumble, which turn this cupcake into lovely cake for my sister (I know you can remember her passion for crumble on top of everything), plus it easy to enjoy than butter cream (and easier to make too). This is a small recipe so you will get only 6 cupcakes but I have to tell you that the taste of the coffee is not so small. So, grab all the ingredient, preheat the oven and you will get a delicious coffee cupcake in less than one hour (and I love the fact that, it’s ready to eat immediately after coming out of the oven).

Crumble Coffee Cupcake

Makes 6 cupcakes

For the cake
2 tsp	Instant coffee
80 ml	Milk
90 g	Unsalted butter
70 g	Sugar
1	Egg
110 g	Cake flour
1 tsp	Baking powder
A pinch of	Salt
For coffee crumble
¼ tsp	Instant coffee
1 tbsp	Whipping cream (warm)
30 g	Unsalted butter (cold)
40 g	Light brown sugar
50 g	Cake flour
⅛ tsp	Salt

Preparation:

Make the crumble:

Dissolve the instant coffee in the whipping cream.

Put all the dry ingredients into a bowl and whisk to combine. Then rub the butter into the flour mixture with the coffee whipping cream. Keep rubbing until the mixture resembles breadcrumbs.

Make the coffee cup cake:

Preheat the oven to 180°C

Place the paper cup into the muffin pan.

Sift together flour, baking powder and salt.

Warm the milk in the microwave and dissolve the instant coffee, let cool to room temperature.

In a large bowl, cream the butter until smooth. Add the sugar gradually and beat until fluffy. Add the egg and beat well after addition.

Add the flour in 3 parts, alternating with the coffee milk mixture, beating well after each addition.

Spoon the batter into the cups about three-quarters full, sprinkle with the crumble mixture Bake until the tops spring back when lightly touched, about 30-35 minutes. Remove cupcakes from pans and cool on a rack or enjoy while still hot.