Notice: All online orders will be dispatched from Joekels head office, shipment 5-7 days depending on location. As a food and beverage company, we are mandated to continue production through the lockdown, ensuring that your favourite Joekels brands will be available instore nationwide subject to stock and store ranging. We carry the global FSSC22000 safety and quality certification, giving you peace of mind that all our products are packed under strict guidelines. We are also taking all precautions to ensure the safety of our factory staff at this time, and are really grateful to them that they are assisting us in continuing to supply the public with their favourite tea brands .

“Please note, Delivery and Store Pickups may affected due to the Political Unrest unfolding around the country"

Chocolate cappuccino cupcakes

 

INGREDIENTS
95g  Self raising flour
45g  Cocoa
½ tsp  Bicarbonate of soda
¼ tsp Salt
2  Eggs
100g  Sugar
100g  Brown sugar
80ml  Oil
2 sachets  Society vanilla cappuccino sachets
120ml  Buttermilk/maas

ICING
2 cups Dark chocolate
1 cup  Cream


METHOD

  1. For icing: Heat cream and add in the chocolate and stir until it is all melted. Refrigerate and then whip for 5 minutes.
  2. Add all dry ingredients into a bowl, except for sugar. Set aside.
  3. Add all liquid ingredients into a separate bowl and then add sugar into it. Whisk until sugar is dissolved.
  4. Add liquid ingredients to dry ingredients bowl. Mix well.
  5. Bake in cupcake tin at 180°C for 20 minutes.
  6. Allow to cool. Add Chocolate Ganache icing.

Credit: Kajal Maharaj

Back to Society - Cappuccino Recipes
{"id":385731133549,"title":"Chocolate cappuccino cupcakes","created_at":"2020-07-28T10:56:26+02:00","body_html":"\u003cp\u003e \u003c\/p\u003e\n\u003ctable style=\"width: 99%;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"border: 0;\"\u003e\n\u003ch2\u003eINGREDIENTS\u003c\/h2\u003e\n\u003c\/td\u003e\n\u003ctd style=\"border: 0;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e95g \u003c\/td\u003e\n\u003ctd\u003eSelf raising flour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e45g \u003c\/td\u003e\n\u003ctd\u003eCocoa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e½ tsp \u003c\/td\u003e\n\u003ctd\u003eBicarbonate of soda\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e¼ tsp\u003c\/td\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e2 \u003c\/td\u003e\n\u003ctd\u003eEggs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e100g \u003c\/td\u003e\n\u003ctd\u003eSugar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e100g \u003c\/td\u003e\n\u003ctd\u003eBrown sugar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e80ml \u003c\/td\u003e\n\u003ctd\u003eOil\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e2 sachets \u003c\/td\u003e\n\u003ctd\u003eSociety vanilla cappuccino sachets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e120ml \u003c\/td\u003e\n\u003ctd\u003eButtermilk\/maas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"border: 0; padding-top: 45px;\"\u003e\n\u003ch2\u003eICING\u003c\/h2\u003e\n\u003c\/td\u003e\n\u003ctd style=\"border: 0;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e2 cups\u003c\/td\u003e\n\u003ctd\u003eDark chocolate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e1 cup \u003c\/td\u003e\n\u003ctd\u003eCream\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eMETHOD\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eFor icing: Heat cream and add in the chocolate and stir until it is all melted. Refrigerate and then whip for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd all dry ingredients into a bowl, except for sugar. Set aside.\u003c\/li\u003e\n\u003cli\u003eAdd all liquid ingredients into a separate bowl and then add sugar into it. Whisk until sugar is dissolved.\u003c\/li\u003e\n\u003cli\u003eAdd liquid ingredients to dry ingredients bowl. Mix well.\u003c\/li\u003e\n\u003cli\u003eBake in cupcake tin at 180°C for 20 minutes.\u003c\/li\u003e\n\u003cli\u003eAllow to cool. Add Chocolate Ganache icing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eCredit: Kajal Maharaj\u003c\/p\u003e","blog_id":51168575597,"author":"Candice Sessions","user_id":36221059181,"published_at":"2020-07-28T10:57:00+02:00","updated_at":"2020-08-28T09:39:57+02:00","summary_html":"","template_suffix":null,"handle":"chocolate-cappuccino-cupcakes","tags":"Society Cappuccino Recipes","image":{"created_at":"2020-07-28T10:57:27+02:00","alt":"","width":796,"height":416,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0073\/9734\/3341\/articles\/Untitled_design_46.png?v=1595926647"}} articles/Untitled_design_46.png