Triple Chocolate Coffee Cupcakes

tripple chocolate coffee cupcakes

TRIPLE CHOCOLATE COFFEE CUPCAKES

Yields:  18 pcs
Prep time: 15 mins
Baking temp: 350 degrees fahrenheit
Baking time: 20 mins

INGREDIENTS:

Cupcake

1 cup sugar

½ cup butter, softened to room temperature

2 eggs

1¾ cups all purpose flour, sifted

2 tsp baking powder

¼ teaspoon salt

¼ cup unsweetened cocoa powder, sifted

1 cup brewed coffee, chilled (I used Dunkin’ Donuts Chocolate Glazed Donut)

½ teaspoon vanilla extract

¼ cup semi sweet chocolate chips

Frosting

1½ cups butter, softened to room temperature

4 cups powdered sugar, sifted

½ cup unsweetened cocoa powder, sifted

2 – 3 tablespoons heavy cream

1 teaspoon vanilla extract

1 teaspoon brewed coffee, chilled

DIRECTIONS:

Cupcake

  1. Preheat oven to 350 degrees
  2. Combine flour, baking powder, salt and cocoa in a large bowl, set aside
  3. Combine coffee and vanilla, set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter (approx 2 – 3 minutes).
  5. Add eggs to butter mixture, one at a time, mixing well after each addition.
  6. Gradually add dry ingredient mixture alternating with the coffee mixture to the batter.
  7. Fold in chocolate chips.
  8. Line 2 muffin pans with cupcake liners (18 liners total).
  9. Fill each liner with ¼ cup of mixture.
  10. Bake for 20 minutes or until a toothpick comes out clean.

Frosting

  1. In the bowl of an electric mixer fitted with the whisk attachment, whip the butter for 5 minutes on high, until fluffy and white (scrape sides occasionally).
  2. Mix sifted powdered sugar and cocoa and slowly add to whipped butter, mixing well.
  3. Add vanilla and coffee to mixer and mix well.
  4. Add heavy cream as needed to get to desired consistency.
  5. Whip frosting for 2 – 3 minutes.
  6. Pipe or spread frosting onto completely cooled cupcakes.

source: iheartkitchen

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Coffee Ogura cake

coffee Ogura cake2

Coffee Ogura cake

 Yields:  7″ cake

INGREDIENTS:

(A)

5 egg yolks

1 whole egg

pinch of salt

60g milk

50g canola oil

70g top flour

(B)

5 egg white

80g sugar

1/2 tsp cream of tar tar

4 tsp of 3-in-1 coffee mixed with 20 ml water

coffee Ogura cake

 DIRECTIONS:

  1. Add the oil, milk, salt, egg yolk & whole egg in a mixing bowl. Mix well.
  2. Fold in the sieved flour until well blended.
  3. Whisk the egg white until foamy. Add in the cream of tar tar. Gradually add in the sugar. Using high speed, continue beating until stiff peak.
  4. Mix 1/3 of the egg whites into the batter till well combined. Gently fold in the rest of the egg whites into the batter.
  5. Divide the batter into half. One portion of original and the other to mix with the coffee.
    6. Pour the batter into a 7-inch square pan, and gently tap the tin to remove trapped bubbles.
  6. Steam-bake in a preheated oven of 160C for about 60 mins.
  7. Remove from oven and invert the cake. Allow it to cool for a few minutes. Gently remove cake from tin and let it cool upside up on the cooling rack.
  8. Slice the cake after it has cool completely.

 

source :  mimibakeryhouse

Mocha Almond Fudge Brownies

6

Mocha Almond Fudge Brownies

Yield : 8″ x 8″

INGREDIENTS:

  • 1 Brownie mix or a homemade 8 inch recipe (choose from our brownie recipes)
  • 1 tsp instant coffee powder
  • ¼ cup roasted almonds, chopped
For the frosting
  • ⅓ cup unsweetened cocoa powder
  • 1 tbsp. instant coffee powder
  • 4 tbsp hot water
  • ¼ cup butter, softened
  • 2 cups powdered sugar

Directions:

  1. Prepare the brownies as directed. I added coffee powder and almonds to the batter. Cool completely.
  2. Meanwhile prepare the frosting by placing the cocoa powder and coffee powder in a large mixing bowl. Pour in the hot water. Mix together until combined and smooth.
  3. Add the butter and blend with a mixer on low speed until the mixture is well combined.
  4. Add the powdered sugar one cup at a time and beat with the mixer on low speed until the sugar is incorporated.
  5. Increase the speed to medium until the frosting is light and fluffy.
  6. Spread the frosting evenly over the brownies and serve.

source : fridaycakenight

Starbucks Copycat Caramel Macchiato

Starbucks Caramel Macchiato

STARBUCKS COPYCAT CARAMEL MACCHIATO

INGREDIENTS:

2 tablespoons vanilla syrup (recipe follows)
1/2 cup fresh espresso
1 cup milk, steamed and frothy with foam
3 – 4 tablespoons caramel sauce (I used the same jarred caramel sauce that is sold as an ice cream topping)

For the Vanilla syrup:

2 cups water
1 1/2 cups granulated sugar
1 teaspoon vanilla extract

DIRECTIONS:

  1. To make the vanilla syrup, combine sugar and water in a sauce pan. Bring to boil over high heat and boil for 5 minutes. Let cool and add vanilla extract. Stir well and keep in a sealed container, refrigerated.
  2. To make coffee, either use an espresso machine to make coffee and steam milk, or heat milk until hot, but not boiling on stove-top and transfer to a blender. Blend until frothy. For espresso, if you don’t have a machine, just make double strength coffee.
  3. Add vanilla syrup, espresso or strong coffee and hot milk to mug. Add caramel sauce and serve.

source:  babble

Copycat Starbucks Mocha Cookie Frozen Coffee

starbucks mocha cookie frozen coffee

Copycat Starbucks Mocha Cookie Frozen Coffee

INGREDIENTS:

I full tray of Frozen coffee ice cubes (coffee brewed then placed in ice cube trays and frozen overnight)

¾ or 1 cup milk (more or less to taste and consistency)

1-2 Tbsp sugar (more or less to taste)

2 Tbsp. Hershey’s Chocolate Syrup

¼ cup mini semi-sweet chocolate chips

¼ cup crushed Oreo Cookies (with the middle cream part taken out)

Chocolate Whipped Cream (Beat together ¼ cup sugar with 2 Tbsp Cocoa and 1 cup whipping cream)

DIRECTIONS:

Blend all ingredient except the chocolate whipped cream in a blender. Blend until smooth. Pour into glass and serve with the chocolate whipped cream and a few sprinkles of the crushed Oreo’s.

source:  bubblynaturecreations

Low Carb Mocha Frappé

Low Carb Mocha Frappé

Low Carb Mocha Frappé

Yields:  1 serving
 

INGREDIENTS:

1/16 tsp. pure stevia extract powder (optional, for more sweetness)

 1 Tbsp. unsweetened cocoa powder

 1/3 cup (3 oz.) cold coffee

 3 Tbsp. half and half

 1/4 tsp. vanilla extract

 1 cup ice

 1/32 tsp. xanthan gum or glucomannan powder (for a creamier texture)

 4 tsp. xylitol, erythritol, or sugar-free sweetener of choice (eg. Swerve Sweetener)

 tiny pinch or sprinkle of salt

 

DIRECTIONS:

Add all ingredients to blender or Magic Bullet. Blend until smooth.  Pour into glass.  Optional:  top with stevia-sweetened whipped cream and no-sugar chocolate syrup.”

source:  carbswitch

Chocolate Coffee Truffles

Chocolate Coffee Truffles

CHOCOLATE COFFEE TRUFFLES

Yields:  24 pcs

INGREDIENTS:

¾ cup heavy cream

2 tbsp. butter

4 tsp. espresso powder

10 oz bíttersweet chocolate, chopped fínely

cocoa powder for coatíng

DIRECTIONS:

  1. Heat cream, butter and espresso powder ín a heavy saucepan stírríng often. Turn off the heat just before ít begíns to boíl and stír wíth a whísk.
  2. Pour heated míxture over chopped chocolate and let sít for a mínute. Then whísk together untíl the chocolate and cream are combíned, melted and smooth.
  3. Pour the chocolate ganache ín a small bakíng pan. Cool to room temperature and then place ín the refrígerator to chíll for about 30 mínutes. Use a small scoop to form round balls of ganache and place on a wax paper covered bakíng sheet. Reshape by hand íf needed and return to refrígerator to chíll for several mínutes.
  4. Roll balls ín cocoa powder to coat.
  5. Keep refrígerated untíl servíng.

source: greatideas.people

Coffee Brownies

coffee brownies

COFFEE BROWNIES

Yields:  36 pcs (15″X10″X1″)
Prep time: 25 mins
Baking temp: 350 degrees fahrenheit
Baking time: 15-20 mins

INGREDIENTS:

1-1/4 cups granulated sugar

3/4 cup butter or margarine, softened

1/2 cup unsweetened cocoa powder

2 eggs

1 teaspoon vanilla

1-1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

3/4 cup milk

1/4 cup Irish Whiskey

2 tablespoons instant coffee crystals

1 cup chopped walnuts

2-1/2 cups sifted powdered sugar

2 tablespoons unsweetened cocoa powder

1 tablespoon Irish Whiskey

1-1/4 teaspoon vanilla

3 to 4 tablespoons brewed coffee

Chopped walnuts (optional)

DIRECTIONS:

  1. Heat granulated sugar, butter or margarine, and 1/2 cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly. Remove from heat. Add eggs and 1 teaspoon vanilla; beat lightly just until combined,
    2. Stir together flour, baking powder, and baking soda in a bowl; set aside. Stir together milk and 1/4 cup whiskey; stir in coffee crystals. Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition. Stir in nuts. Pour into a greased 15x10x1-inch baking pan.
    3. Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
    4. Meanwhile, for the Irish Coffee Glaze, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon Irish whiskey, and 1-1/4 teaspoons vanilla. Stir in 3 to 4 tablespoons brewed coffee until of drizzling consistency.
    5. If desired, sprinkle with additional chopped nuts. Makes 36 brownies

source:  wesaturtle

Coffee Ice Cream

6

Coffee Ice Cream (No Ice Cream Machine Needed)

Yield:  8 servings

INGREDIENTS:

350ml (1½ cups) full-fat milk

150g (3/4 cup) sugar

150g (1½ cups) whole coffee beans

Pinch of salt

350ml (1½ cups) heavy cream

5 large egg yolks

1 teaspoon vanilla extract

½ teaspoon instant espresso

3 tablespoons shaved chocolate or mini chocolate chips (optional)

DIRECTIONS:
  1. Heat the milk, sugar, whole coffee beans, salt, and ½ cup of the cream in a large pot until it is steaming but not boiling. Once the mixture is steaming, cover it with a lid, remove from the heat, and let sit for 1 hour.You are essentially steeping the coffee beans in a milky mixture but you don’t want to burn or boil it-so watch it carefully.
  2. In a separate bowl, whisk the egg yolks together. Set aside.
  3. After an hour, reheat the coffee mixture on medium heat until warm and steamy (not boiling).
  4. Using a ladle, add the heated coffee mixture to the egg yolks, one scoopful at a time, whisking constantly so that the egg yolks are tempered by the warm milk. If you do this too fast the egg yolks will overcook into scrambled eggs and you will have to begin all over again.
  5. Add the warmed egg yolks back into the saucepan and add in the rest of the cream, the vanilla extract and espresso.
  6. Stir the mixture constantly over medium heat until the mixture thickens and coats the back of a spoon. You should be able to run your finger across the back of the spoon, through the custard and the custard should not run.
  7. Pour the custard through a strainer and press on the coffee beans to extract as much of the coffee flavor as possible. Discard the beans. Allow the custard to cool to room temperature.
  8. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions and top with chocolate pieces before freezing the final product for at least 4 hours before serving.

source: thanksforthefood