Natalie’s mocha mud cakes

Natalie’s mocha mud cakes

My Italian Kitchen
Chris Middleton

This recipe is dedicated to my best friend, my sister Natalie. Thank you for showing me how to make these rich chocolate mud cakes with a beautiful velvety coffee frosting. They are absolute perfection!


Quantity Ingredient
185g dark cooking chocolate, roughly chopped
125g unsalted butter, chopped
60g soft brown sugar
2 teaspoons instant coffee
1 egg, beaten
75g plain flour
2 tablespoons self-raising flour
coffee beans, to decorate

Coffee butter cream

Quantity Ingredient
25g unsalted butter
200g icing sugar, sifted
2 tablespoons espresso coffee
1 tablespoon milk
few drops natural vanilla extract


  1. Preheat the oven to 170°C.
  2. Combine the chocolate, butter, brown sugar, 80 ml of water and the instant coffee in a medium saucepan over a low heat. Stir until the chocolate has melted, about 5 minutes.
  3. Once the chocolate has melted, cool slightly and then pour the mixture into a bowl. Add the egg, then slowly sift in the flours and incorporate.
  4. Grease a 24-hole mini-muffin pan and then divide the mixture equally among the 24 muffin pan holes.
  5. Bake the muffins for 15 minutes or until cooked through. Let them rest in the pan for a further 10 minutes before removing them and cooling on a wire rack.
  6. To make the coffee butter cream, beat the butter using an electric mixer until soft and white coloured, then slowly add the icing sugar.
  7. Add the coffee, milk and vanilla, and beat until all the ingredients are incorporated.
  8. Spoon the icing into a piping bag and pipe the icing onto the now cooled mini muffins. Decorate with whole coffee beans.
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