Coffee and desserts have a long loving relationship. Who doesn’t love coffee in their desserts. Rather who doesn’t love coffee! I love coffee. And I love it more in my desserts. It gives the dish a perfect bitter note, with a hint of its wonderful aroma. We all have added coffee to our chocolate cake and the obvious tiramisu. But making coffee the hero flavor in a cake is something totally different. Also if you are craving for a caffeine kick and sugar rush at the same time, this is the path to follow.
A few suggestions –
Please use good quality coffee for perfect results.
This batch can also make a two layer 6 inch cake.
Espresso Cupcakes
Makes about 10 cupcakes.
Ingredients –
Cupcake –
- 1 cup flour
- 1 1/2 teaspoon baking powder
- 45 grams butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 egg
- 1/4 teaspoon vanilla
- 1 tablespoon coffee
Buttercream –
- 2 cups icing sugar, sifted
- 85 grams butter
- 1/3 cup milk
- 1/2 tablespoon coffee
Method –
- Brew the coffee with milk for the batter and icing. Strain and let it come to room temperature.
- Preheat oven to 170 C.
- Sift the flour and baking powder.
- In a stand mixer/hand mixer cream the butter and sugar until light and fluffy. Add eggs and vanilla. Strain 1/2 cup coffee and add to the mixture. Mix until combined.
- Add the flour and mix. Do not over mix the batter.
- Line the cupcake pan with liners. Fill the liners 2/3 with the batter. Bake for 20 minutes or until golden brown.
- For the buttercream – In a stand mixer/hand mixer cream the sugar and butter for about 2 minutes.
- Strain the 1/3 cup of the brewed coffee in a small bowl.
- Add 1 tablespoon of the coffee at a time to the sugar mixture. Keep mixing after every addition. Whip until the mixture is soft but can hold stiff peaks. This should take around 5 to 7 minutes.
- If the mixture is too soft add more sugar. If it is too stiff add more coffee.
- Let the cupcakes cool completely before piping the buttercream.
toxicbaker 