Mocca Cupcakes With Dried Fruit

Mocca Cupcakes With Dried Fruit is an American dessert. For 46 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 333 calories, 3g of protein, and 15g of fat each. Only a few people made this recipe, and 1 would say it hit the spot. This recipe from Foodista requires cornstarch, dates, figs, and hazelnuts. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 17%, this dish is rather bad. Similar recipes include Apricot Cupcakes with Almond Butter Frosting: One Way to Bake with Dried Fruit, Chocca mocca caramel cake, and Chicken with Passion Fruit Sauce over Dried Fruit and Nuts Orzo.

Instructions

1. Grease muffin molds with melted butter or use paper or silicone "hats" (I did not have enough silicone ones, so I used paper cups as well).
2. Mix flour with cornstarch and yeast in a separate bowl.
3. Beat butter and sugar until smooth and creamy.
4. Add egg and beat some more until well combined.
5. Stir in flour with yeast and cornstarch.
6. Add coffee, mix until smooth and creamy.
7. Add figs, dates and nuts and stir gently.
8. Fill half of each muffin cups with the mixture (or, if you want fewer cakes, fill each cup to the full).
9. Bake little cakes in oven for about 25 minutes at 180C or until they are done (the trick with a toothpick!).
10. When baked, allow cakes to cool slightly and then remove them from the mold. Serve lukewarm or cool.