Dienstag, 17. August 2010

Coffee and Chocolate Cupcakes

Coffee and chocolate the stuff that dreams come from..

Did you ever play that game as kid, where one thinks of a word and whipsers it in the ear of the next one and so on and in the end something totally different comes out? Well it´s the same with recepies - they go from one to the next and everyone adds his or hers own touch to it and makes it better or worse in the end. Well this recepie is adapted from Brown Eyed Baker who adapted it from My Baking Addiction  who again got it from One Ordinary day. One Ordinary Day on the other hand got it from I Heart Cupcakes where the line ends - I don´t know where she got the recepie from, her lips are sealed. So that was the family tree of these cupcakes ;-) 

I love when people write in their blogs where they get the recepies from - and in this case I not only discovered one great bog but four. Not much has changed with the batter along the way - My Baking Addiction adds chocolate, Brown Eyed Baker espresso powder to the batter. Original Buttercream is white chocolate buttercream. But I have seen other recepies, like from Martha Steward or Primerose Bakery that use coffee buttercream - and I for my part like that more. The colour is a tender light brown and decorating it then with some chocolate coffee beans looks very cute.

Makes 12 Cupcakes

1 1/3 Cup all purpose flour
1/3 cup dutch cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1/2 cup strong coffee or 2 espressos (I used Nespresso Arpeggio)
1 teaspoon vanilla essence
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup light brown sugar
1 egg

Preheat the oven to 180°C (350°F), line a standard size muffin tin with paper liners

Mix the coffee, milk and vanilla  essence together in a measuring cup (yes looks like a flavoured cafe latte ;-)). Set aside to cool off a bit.

Stift and mix the dry ingredients together in a seperate bowl

Beat the butter and both types of sugar together at medium-high speed until light and fluffy - takes about 3 minutes or longer depending on the softness of your butter

Now add the egg and beat until combined.

Now take your flour bowl and "flavoured coffe latte" Mix and add to your butter-sugar-egg mixture alterating, mixing together after each add. Don´t overbeat the mixture.

Divide the batter between the 12 liners and bake for 17-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.

Let cool completely before frosting

Espresso Buttercream Frosting

1 cup unsalted butter, at room temperature
2 1/2 cups powdered sugar
1 1/2 teaspoon vanilla essence
1 1/2 teaspoon espresso powder
Milk in 1 tablespoon at a time can be added if frosting is too thick

Disolve the espresso powder in vanilla extract

Whip the butter on highs speed for ~5 minutes, scrape the sides of the bowl down. Add the powdered sugar on low speed until coporated - then increas the speed again and beat about a minute or two until fluffy. Add the vanilla-espresso mixture and keep on beating on high speed until completely incorporated.

To make the swirls look the best use a 1M decorating tip - if you need some instructions on how to pipe the perfect swirl - there is a great instruction on wiltons homepage here

Decorate with some chocolate covered coffee beans or sprinkles, anyway you like the best

Now to the taste of these beauties: very good cupcakes - definately going to bake these soon again :)


  1. They look and sounds yummy!
    I really want to try it. Especially the espresso buttercream frosting. Espresso powder, do you mean the powder you make espressocoffeé with?

  2. no the instant espresso coffee powder like from nesquick :)

    they are sooo good :) hope you try them :)