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 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).

for coffee addicts

 COFFEE MUFFINS

INGREDIENTS:

• 1 stick butter
• 2 tablespoons instant coffee
• 1 cup milk
• 1 egg
• 2 cups flour
• 0.5 cup sugar
• 3 teaspoons cinnamon
• 2 teaspoons baking powder
• 2 teaspoons vanilla sugar
• 1 pinch salt

INSTRUCTIONS:

1. Melt the butter. Dissolve the  coffe in minimum amount of hot water and mix it with the milk.

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. Fill paper liners with the batter.

BAKE:   22 min.   180° C

WHITE CHOCOLATE FROSTING:

Melt one bar of white chocolate in a double boiler and mix it with two tablespoons of butter. 
You can decorate the muffins with sprinkles.

Note: For a richer taste, you can fold a bar of dark chocolate (chopped) into batter.