for the ultimate coffee experience

 CAFE MOCHA CUPCAKES

INGREDIENTS:

• 1.5 sticks butter (150 g, unsalted)
  
• 0,6 cup caster sugar
• 3 eggs
• 0.5 cup milk
• 1 double espresso
• 1.5 cups flour
• 1 tablespoon ground coffee
• 1 tablespoon cocoa powder
• 0.5 teaspoon baking powder
• 0.5 teaspoon baking soda
• 2 teaspoons vanilla sugar

• 1 cup cream cheese
• 5 tablespoons caster sugar
• 1 espresso
• 1 cup heavy cream
• 1 tablespoon stabilizer for whipped cream

• 1 bar dark chocolate (100g)
• 0.5 bar milk chocolate (50g)
• 0.5 cup heavy cream
• 12 coffee beans in chocolate

INSTRUCTIONS:

1. Beat together the butter and sugar. One by one, add the eggs.

2. Combine the milk and the espresso. Whisk together the sifted 

flower, cocoa, coffee, baking powder and soda, and vanilla sugar.

3. Gradually, add the milk and coffe and the dry ingredients to the 

butter mixture.

4. Fill muffin trays with the batter.

BAKE:   20 min.   170° C

5. Whisk together the cream cheese, caster sugar and cooled espresso. 

Beat the heavy cream with the stabilizer and add it to the cream cheese.

6. Melt both chocolates and stir it with the heavy cream. Let both 

toppings cool in the refrigerator.

7. Using a pastry bag, top the cupcakes first with the chocolate 

and then coffee topping. Garnish them with the coffee beans.

for those on a gluten-free diet

 GLUTEN-FREE ALMOND & COCOA CUPCAKES

INGREDIENTS:

• 3 eggs
• 0.5 cup sugar
• 1 stick butter (100g, unsalted)
• 0.3 cup milk
• 1.7 cups ground almonds
• 4 heaped tablespoons cocoa powder

• 2 tablespoons butter
• 2 tablespoons milk
• 2 tablespoons cocoa powder
• 2 tablespoons caster sugar
• 12 almonds

INSTRUCTIONS:

1. Beat the eggs with the sugar. Add the melted butter and milk.

2. Fold in the ground almonds and cocoa, and stir thoroughly.

3. Fill paper liners with the batter.

BAKE:   20 min.    170° C

4. Melt the butter and add the milk. Whisk in the cocoa and sugar. Let the frosting thicken.

5. Cover the almonds with hot water and peel them. Garnish the 

cupcakes with the cocoa frosting and almonds.

for those who want a bite of summer

 BLUEBERRY MUFFINS

INGREDIENTS:

• 1 stick butter (100g, unsalted) 
• 1 egg
• 0.75 cup milk
• 3 tablespoons strong green tea
• 2 cups flour
• 0.3 cups brown sugar
• 1 teaspoon cinnamon
• 2 teaspoons baking powder
• 1 pinch salt
• 1 cup blueberries

INSTRUCTIONS:

1. Melt the butter.

2. In one bowl, combine the dry ingredients. Whisk together the liquid ingredients in another separate bowl.

3. Add the liquid ingredients to the dry ones 

and stir until roughly combined.

4. Fold in the blueberries.

5. Fill paper liners with the batter.

BAKE:   25 min.   170° C

for those who don't like it too sweet

 LEMON MUFFINS

INGREDIENTS:

• 1.5 cups flour
• 0.5 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon vanilla sugar
• 1 pinch salt
• 1 cup yoghurt
• 2 eggs
• 4 tablespoons vegetable oil
• 4 tablespoons lemon juice
• 3 tablespoons orange zest
• fruit for garnish (e.g. blackcurrant)

ISNTRUCTIONS:

1. In one bowl, combine the dry ingredients. Whisk together the liquid ingredients in another separate bowl.

2. Add the liquid ingredients to the dry ones and stir until roughly combined.

3. Fold in the lemon zest.

4. Fill paper liners with batter and put the fruit on top.

BAKE:   20 min.   180° C

for those in need of colour on a gray day

 PEANUT BUTTER & M&M's MUFFINS

INGREDIENTS:

• 0.5 stick butter (50g, unsalted)
• 8 tablespoons peanut butter
• 0.75 cup milk
• 2 eggs
• 1.5 cup flour
• 0.5 cup caster sugar
• 0.5 teaspoons baking powder
• o.5 teaspoons baking soda
• 1 cup chocolate M&M's

• 1 bar dark chocolate (100g)
• 0.5 bar milk chocolate (50g)
• 1 tablespoon butter (unsalted)
• 3 tablespoons milk

INSTRUCTIONS:

1. Melt both kinds of butter.
2. In one bowl, combine the dry ingredients. Whisk together the wet ingredients in another separate bowl.

3. Add the liquid ingredients to the dry ones and stir until roughly combined.

3. Put some M&M's aside for garnish. Fold the rest into the batter.

4. Fill paper liners with the batter.

BAKE:   17 min.    180° C

5. Melt the chocolate and butter. Add the milk.

6. Top the cooled muffins with the chocolate and garnish them with the 
leftover M&M's.

not only for rabbits

 CARROT CUPCAKES

INGREDIENTS:
(for 15 cupcakes)

• 4 eggs
• 0.75 cup brown sugar
• 0.5 cup vegetable oil
• 2 cups flour
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups grated carrots
• 0.6 cup walnuts

• 1 cup heavy cream
• 2 tablespoons vanilla sugar
• 1 tablespoon stabilizer for whipping cream
• 0.6 cup of cream cheese

INSTRUCTIONS:

1. Beat the eggs with the sugar and add the vegetable oil.

2. Combine the sifted flour with the cinnamon, baking powder and soda. 
Fold it into the egg mixture and whisk thoroughly.

3. Fold in the carrot and walnuts. Pour the batter into paper liners. 

BAKE:   22 min.    180° C

4. Whip the cream with the sugar and stabilizer. Add the cream cheese. 
Decorate the cooled cupcakes with the frosting. You can also garnish them 
with very fine carrot stripes. 

for those who like it really sweet

 BANOFFEE TARTLETS

fot. Sonia Łomnicka

INGREDIENTS:
(for 20 tartlets)

• 1 can sweetened condensed milk

• 2 cups flour
• 1.5 sticks butter (150g, unsalted)
• 2 egg yolks
• 5 tablespoons caster sugar
• 1 tablespoon natural yoghurt

• 3 bananas
• 1.5 cups heavy cream
• 2 tablespoons vanilla sugar
• 0.25 bar dark chocolate (25g)

fot. Sonia Łomnicka

INSTRUCTIONS:

1. Cook the milk in the can for ca. 2.5 hours. Stir the toffee and let it cool for half an hour. 

2. Combine the flour, butter, egg yolks, sugar and yoghurt and knead the dough thoroughly. Cover the dough with plastic film and let it cool in the refrigerator for an hour.

3. Cover forms (ca. 20) with melted butter. Divide the dough into 20 pieces , form small balls and press them against the forms to cover them entirely. 

BAKE:   15 min.   190° C

fot. Sonia Łomnicka

4. Dice two of the bananas and cut one into slices. Grate the chocolate. Whip the cream with the vanilla sugar. 

5. Put two teaspoons of toffee and a few banana dices on each tartlet. Top them with whipped cream and garnish with the chocolate and banana slices.


Note: You can sprinkle the bananas with lemon juice to keep them from turning brown.

for those planning an easter surprise

 SHEEP CUPCAKES

INGREDIENTS:

• 1.5 cups flour
• 4 tablespoons sugar
• 3 tablespoons cocoa
• 1 teaspoon baking soda
• 1 teaspoon baking powder

• 0.75 cup milk
• 1 stick butter (100g, unsalted, melted)
• 2 jeggs
• 1 bar dark chocolate (100g)

• 1 cup heavy cream
• 2 tablespoons caster sugar
• 1 stabilizer for whipping cream
• 1 cup mascarpone cheese

• 1 bar white chocolate (100g)
• 1 tablespoon butter
• 2 tablespoons milk
• 6 biscuits

INSTRUCTIONS:

1. In one bowl, combine the flour, sugar, cocoa, baking soda and powder. 
Whisk together the milk, butter and eggs in another separate bowl.

2. Add the liquid ingredients to the dry ones and stir until roughly combined. Fold in the chopped chocolate. Leave a few chocolate chunks for garnish.

3. Pour the batter into paper liners.

BAKE:   20 min.   180° C

4. Beat the heavy cream with the caster sugar and stabilizer. Fold in the mascarpone cheese.

5. Let the cream cool. Top the cooled cupcakes using a pastry bag.

6. In a double boiler, melt the white chocolate and combine it with the butter, milk and ground biscuits. Form heads and tails.

7. Use the leftover chocolate chunks for pupils and horns. 

for those who can't wait for the strawberry season

 MINI STRAWBERRY CHEESECAKES

INGREDIENTS:

• 1.5 cups purreed strawberries
• 1.2 cups cream cheese
• 5 tablespoons caster sugar
• 2 tablespoons gelatine
• 1 bar dark chocolate (100g)
• 1 bar milk chocolate (100g)
• 0.6 cup ground almonds
• 1 cup crushed corn flakes
• 24 strawberries

INSTRUCTIONS:

1. Mix the strawberries with the cream cheese and sugar. Dissolve the gelatine in minimum amount of hot water and add it to the mixture once cooled. Pour the mixture into muffin trays and put it for an hour into the refrigerator.

2. Melt the dark chocolate and half of the milk chcocolate.

After it has cooled, combine it with the almonds and corn flakes. Put it into the refrigerater for 20 minutes.

3. Form circles out of the mixture, the diameter of the circles being the same as the diameter of the trays. Put them for half an hour into the refrigerator. 

4. Stick a straberry into every cheesecake and cover it with a 
chocolate circle. Put them into the refrigerator for ca. 3 hours.

5. Garnish the cheesecakes with the rest of the melted milk 
chocolate and strawberries.

Note: Put the muffin trays into hot water to get the cheesecakes out.

for those who lack time or an oven

 AROMATIC MICROWAVE CUPCAKES

INGREDIENTS:
(for 4 cupcakes)

• 1 egg
• 5 tablespoons sugar
• 0.5 bar dark chocolate
• 0.5 stick butter (50g, unsalted)
• 1 tablespoon instant coffee
• 4 tablespoons milk
• 1 cup flour
• 1 teaspoon baking powder
• 1 pinch salt
• 1 cup heavy cream
• 2 tablespoons vanilla sugar
• 0.5 teaspoon cardamon

INSTRUCIONS:

1. Beat the eggs with the sugar.

2. Melt the butter and chocolate in the microwave. 
Dissolve the coffe in minimum amount of hot water and add the milk.

3. Add the liquid ingredients to the egg mixture.

4. Combine the sifted flower with the baking powder and salt. 
Add it to the batter.

5. Pour the batter into cups.

BAKE:   3,5 min.   800 W

6. Beat the heavy cream with the vanilla sugar.

7. Top the cupcakes with whipped cream and cardamon.

Note: You can serve the cupcakes in cups or upside down on plates (both options in the pictures).