MINI ESPRESSO CAKES WITH PEANUT BUTTER FROSTING
Steps:
- Special equipment: Stand mixer and 4 (3/8-pound) mini loaf pans
- Preheat oven to 350 degrees F.
- Butter and flour mini loaf pans. In a small bowl, whisk together flour, baking powder, baking soda and salt. Mix together the sour cream and espresso until dissolved.
- In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs and vanilla and mix until well incorporated. On low speed, add half the flour mixture. Mix until just combined. Add half the sour cream and mix until combined. Repeat with remaining flour and sour cream. Pour into prepared loaf pans filling halfway with batter. Bake 40 minutes or until a toothpick comes out clean when inserted in the center. Cool in pans 10 minutes. Remove from pans and cool on racks.
- For the frosting: In stand mixer, mix together butter and peanut butter over medium high speed until smooth. Add confectioners' sugar and mix until smooth.
- Top mini loaves with peanut butter frosting.
COFFEE LOVER'S MINI CHEESECAKES
Everyone in my family knows how much I adore cheesecake. Anyone who wants one made comes to me because they know I have a lot of tried and tested recipes. But I was getting bored with the standard chocolate or cherry. And then I had an idea-mocha cheesecake! After lots of experiments, I came up with this recipe. It's really good, even if I do say so myself. -Holly Sharp, Warren, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Line 24 muffin cups with foil liners. Mix wafer crumbs and sugar; stir in butter and espresso. Press by tablespoonfuls onto bottoms of liners. , For filling, melt chocolate in a microwave; stir in espresso until blended. In a large bowl, beat cream cheese until smooth; slowly stir in condensed milk until blended. Stir chocolate mixture into cream cheese mixture until combined. Add eggs; beat just until blended., Fill prepared cups with 1/4 cup cheesecake batter. Bake until centers are almost set, 17-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Refrigerate overnight, covering when completely cooled., To serve, top with whipped topping and chocolate-covered coffee beans; if desired, dust with baking cocoa.
Nutrition Facts : Calories 308 calories, Fat 19g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 181mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.
ESPRESSO MINI CAKES
Substitute brewed coffee for water in the chocolate cake mix to make these rich mini cakes with creamy pudding frosting.
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield 2 doz. or 24 servings, 1 cupcake each
Number Of Ingredients 3
Steps:
- Prepare cake mix as directed on package, substituting coffee for the water. Spoon batter evenly into 24 paper-lined medium muffin cups, filling each cup about 1/2 full.
- Bake as directed on package for cupcakes. Cool.
- Frost with Espresso Pudding Frosting. Store in refrigerator.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 240 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 12 g, Protein 2 g
ESPRESSO CHOCOLATE CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter and flour three 8-inch round cake pans, then line with parchment paper and butter the parchment. Set aside.
- Using an electric mixer, beat together the brown sugar and butter in a mixing bowl. Add the eggs one at a time, beating well after each addition, then beat on high speed until light and fluffy.
- In a small bowl, combine the instant espresso with just enough water to make a paste (approximately 1/4 cup); stir until the espresso has dissolved. Combine the flour, cocoa, baking soda and salt in a large bowl.
- Turn the mixer to low speed and add the flour mixture in parts, alternating with the sour cream. Mix in the dissolved espresso. Stir in 1 cup boiling water until just blended. Divide the batter among the prepared pans and bake until a tester inserted in the middle comes out clean, about 35 minutes. Let the cakes cool in the pans for 15 minutes, then turn them out onto racks and allow to cool completely.
- For the vanilla buttercream: Beat the butter and shortening with an electric mixer until fluffy, then slowly add the vanilla. Add in the confectioners' sugar 1 cup at a time, then turn the mixer to medium-high speed and beat for 5 minutes more.
- To assemble: Level off the top of each cake layer with a serrated knife. Smear about 1 tablespoon buttercream on a cake plate to help secure the cake, then top with one of the cake layers. Add approximately 1 cup buttercream and spread it evenly around the top. Add a second cake layer and another cup of buttercream, again spreading all around to cover the top of the cake. Add the final cake layer. Working with small amounts of buttercream, cover the sides and top of the cake. Add interesting patterns with buttercream combs, or texture the outer part with a spatula. Serve immediately or cover to keep fresh.
More about "espresso mini cakes recipes"
ESPRESSO CAKE | LEITE'S CULINARIA
Web Dec 19, 2020 Make the espresso cake Preheat the oven to 350°F (176°C) and position a rack in the center of the oven. Butter and flour a 10- to 12 …
From leitesculinaria.com
4.5/5 (19)Total Time 1 hr 15 minsCategory DessertCalories 447 per serving
From leitesculinaria.com
4.5/5 (19)Total Time 1 hr 15 minsCategory DessertCalories 447 per serving
CHOCOLATE ESPRESSO BUNDT CAKE | A BAKER'S HOUSE
Web Jul 11, 2020 Melt the butter and chocolate with the brewed espresso in a small saucepan over medium heat. Gently whisk until melted and combined. Take off the heat and add the granulated sugar, continue to whisk until …
From abakershouse.com
From abakershouse.com
GERMAN CHOCOLATE MINI CAKES RECIPE | KING ARTHUR BAKING
Web Instructions. Preheat the oven to 350°F. Lightly grease or line a 9" x 13" pan with parchment paper. To make the cake: In a large mixing bowl, beat together the butter, sugar, salt, espresso powder, baking powder, and …
From kingarthurbaking.com
From kingarthurbaking.com
ESPRESSO CUPCAKES - THIS DELICIOUS HOUSE
Web Jan 23, 2020 How to make Espresso Cupcakes To make Espresso Cupcakes you will need to start by lining a 12-cup muffin pan with cupcake liners. I like to use these pretty gold liners but any will do. Next, preheat …
From thisdelicioushouse.com
From thisdelicioushouse.com
ESPRESSO CHOCOLATE CHIP CAKE - SALLY'S BAKING ADDICTION
Web Feb 11, 2022 Most layer cake recipes require liquid and today’s uses 1/3 cup (80ml) strong black brewed coffee and 2/3 cup (160ml) milk. Brewed coffee alone did not …
From sallysbakingaddiction.com
4.3/5 (38)Category Dessert
From sallysbakingaddiction.com
4.3/5 (38)Category Dessert
CHOCOLATE MOUSSE DOME CAKE WITH HAZELNUT CRUMB - G'DAY SOUFFLé
Web Oct 11, 2018 ¼ cup hazelnuts- roasted ¼ cup plain flour ¼ cup sugar 1.7 oz (50 g) salted butter Instructions 1 For the chocolate cake: pre-heat oven to 325 F. (160 C). Line a …
From gdaysouffle.com
From gdaysouffle.com
MINI ESPRESSO BUNDT CAKES WITH DARK CHOCOLATE RUM GLAZE
Web Cool the cakes for 5-10 minutes before removing from the pans. Leave to cool on a cooling rack for an extra 30 minutes before glazing. Drizzle a good amount of the dark chocolate …
From onegreenplanet.org
From onegreenplanet.org
MINI CHOCOLATE-ESPRESSO BUNDT CAKES-EASY VEGAN CHOCOLATE CAKE …
Web May 12, 2012 What you need to make mini chocolate espresso Bundt cakes: dark chocolate chips hot brewed coffee (I used espresso) almond milk (or your favorite non …
From savoringitaly.com
From savoringitaly.com
MINI DARK CHOCOLATE ESPRESSO BUNDT CAKES | DOMINO SUGAR
Web Add the slightly cooled espresso or strong coffee and mix until just combined. Step 6. Spray mini bundt pan generously with nonstick cooking spray and gently brush excess oil off …
From dominosugar.com
From dominosugar.com
CHOCOLATE ESPRESSO MINI BUNDT CAKE WITH SALTED CARAMEL
Web Aug 10, 2017 Preheat oven to 180 degrees-C (350 degrees-F). Grease the mini bundt cake tins. Cream butter and sugar. Add eggs. Mix. Add vanilla extract and ½ cup of flour. …
From foodandjourneys.net
From foodandjourneys.net
ESPRESSO CHEESECAKE RECIPE | LAND O’LAKES
Web STEP 1. Heat oven to 350°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan. STEP 2. Dissolve coffee crystals in 3 tablespoons hot …
From landolakes.com
From landolakes.com
FLOURLESS CHOCOLATE ESPRESSO CAKE. - HALF BAKED HARVEST
Web Feb 11, 2020 In a medium bowl, melt the dark chocolate and olive oil in the microwave until melted and smooth. Let cool 5 minutes. Whisk in the 5 egg yolks, sugar, cocoa powder, …
From halfbakedharvest.com
From halfbakedharvest.com
MINI ESPRESSO MOLTEN LAVA CAKES RECIPE| DOVE®
Web 1. Preheat oven to 400°F. Grease six 2-oz ramekins and dust sides lightly with sugar; set aside. 2. In heatproof bowl set over saucepan of simmering water, melt together 6 …
From dovechocolate.com
From dovechocolate.com
BAILEYS & COFFEE CUPCAKES - SALLY'S BAKING ADDICTION
Web Mar 9, 2021 For the cupcakes: Whisk the cake flour, espresso powder, baking powder, baking soda, and salt together. Set aside. Using a handheld or stand mixer fitted with a …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
MINI ESPRESSO CHEESECAKES - BAKER BY NATURE
Web Aug 13, 2022 In a large bowl, combine the cookie crumbs with the espresso powder and melted butter and stir well to combine. Divide the mixture evenly between the cupcake …
From bakerbynature.com
From bakerbynature.com
You'll also love