Recipes / Baking
Espresso Cupcakes
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For many of us the day starts with a nice cup of coffee without thinking too much about it. But coffee itself — and how we started drinking it — has quite an interesting story behind it. Legend has it that around the 9th century a goat herder noticed his goats dancing energetically after eating the fruit of a coffee plant; a local monk made a drink from the little fruits and found it kept him awake all night. And that’s how our love of coffee began.
For me, not a day goes by without coffee, and from time to time it’s nice to have something sweet alongside it. So why not make it a cute little cupcake infused with espresso.
At a glance
Prep20 min
Cook15 min
Total35 min
Makes24 cupcakes
LevelMedium
Espresso Cupcakes
Cute little cheesecake cupcakes infused with espresso — a sweet way to have your coffee.
Ingredients
Method
- Preheat the oven to 160°C and prepare 24 cupcake cups. Crush the cookies and mix with 2 tbsp melted butter and 2 tbsp espresso. Put one tablespoon of the cookie mixture into the bottom of each cup and bake the bases for 5 minutes.
- For the filling, melt the chocolate in a water bath and mix with hot espresso. In a separate bowl, beat the cream cheese until soft and add the condensed milk. Fold in the chocolate-coffee mixture until smooth, then add the eggs and lightly whip until smooth. Fill the cups ¾ full and bake for 15 minutes.
- Don’t worry if the top cracks slightly — it just means they’re ready. Take them out and let cool completely.
- Right before serving, whip some cream and pipe it on top, add chocolate-covered coffee beans and lightly dust with cocoa. Enjoy with coffee!
