Coffee Cupcakes

and dark chocolate


001 user - Coffee Cupcakes

8 pers

002 bake - Coffee Cupcakes

20 mins

004 oven - Coffee Cupcakes

20 mins

005 cake - Coffee Cupcakes

0 min

006 chef - Coffee Cupcakes



2 eggs

150g sifted white flour

60g soft butter

120ml milk
1 sachet of instant coffee

100g sugar

1 pinch of salt

130g dark chocolate (70 or 80% for lovers of dark chocolate)

3 tablespoons cocoa powder (dark)

1 teaspoon baking powder


120g mascarpone

50g icing sugar

3 teaspoons coffee liqueur (in the style of Kahlua)

For decoration

Banana chips

Multi-coloured sugar beads (bought at the Coop)

Villars product used in this recipe

0273VL10 Pur Noir 72  100g E10501 12.2019 144x300 - Coffee Cupcakes


Melt the chocolate in a bain-marie.

Mix the flour, the baking powder, the pinch of salt, the cocoa and the butter at room temperature in an ovenproof dish. Knead with your fingers to break up the dough (just like shortcrust pastry).

Mix the eggs and the sugar in another dish. Mix until the mixture whitens. Add this mixture to the first mixture, and then add the melted dark chocolate. Dissolve the instant coffee in the milk (slightly warm) then gradually add to the dough..

Once the dough is ready, fill the paper cases until 3/4 full (no more than this otherwise you run the risk of overspill). Put in a (preheated) oven at 180° for roughly 18-20 minutes. Monitor how far along the baking process is by using a skewer (the dough should not stick). Leave to cool down at room temperature.

For the topping, mix everything well and garnish using an icing bag. Place in the fridge and then enjoy!

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