It’s about time to talk about coffee here, don’t you think?
After all, the name of this blog was inspired by my passion for the “indulgence of the gods”.
Coffee is awesome if you have a craving for a caffeinated hot beverage – but it’s also a great ingredient for your baking.
My personal favourite cupcakes (despite my fairytaleicious caupcakes à la Sabrina, to which I have referred to on this blog a number of times already) are caffe latte cupcakes.
The original recipe was from a Dr. Oetkerbook I had been given to my birthday ages ago but once again I’ve changed it to suit my purpose: get lots of coffee and a cake – all in one.
So I call them coffee cupcakes now (because they contain more coffee than the original caffe latte ones) and if you want give it a try yourself, here is what you do:
- Mix 150g butter, 125g sugar (plus some vanilla sugar if you have any – if not you could also use a few drops of vanilla essence but neither is absolutely necessary), 2 eggs, 125ml milk, 200g flour, 3 teaspoons baking powder and 50g melted white chocolate.
- Then fill about 1/2 of the dough into a prepared muffin/cupcake tin. (As you can see below, I’m using a cupcake mold made of silicone and additionally silicone cases instead of paper cases. Why? Easier to use, reusable and looks beautiful!)
- Add some cocoa powder (I’d say about 4 tablespoons), two cups of freshly brewed espresso(or one cup of coffee) and some more flour. You’ll probably need about five or six tablespoons.
- Fill the dark dough on top of the white dough and bake at 160°C for about 20 – 25 minutes.
- Melt another 70g of white chocolate, add some cooking oil and spoon mixture over cold cupcakes.
- Decorate with little mocca beans, chocolate covered coffee beans or other little things.
- Enjoy and don’t get too excited about the awesome coffee flavour! (Or put them in a box and keep them save for later…)