This recipe took me a month to perfect.
Yes, I really did want to eat some good coffee cupcakes. Because that is basically what this is right?
At the bottom of things, yes. But there are coffee cucpakes, and there are these.
These cupcakes, apart from being very moist and full of coffee flavor, are also drizzled with a coffee glaze, then filled with Nutella, and topped off with an espresso swiss meringue buttercream.
But I am glad to report that I have finally found the combination of flavors that work beautifully together. It is quite a bit of effort, but you don't have to make all the components. You can always make the glaze to glaze the cupcakes, or simply pipe the buttercream on the cupcakes. When you bake at home, your bakes can be as complicated (or not) as you like.
Espresso Swiss Meringue Buttercream here.
Into the bowl of a mixer, add cake flour, sugar, cocoa powder, baking soda and salt. Mix with the paddle attachment on low speed until combined.
Tovolo Cupcake Pen!
To make the glaze, whisk the espresso powder in warm water.
Core the center of the cupcakes. I used an apple corer but you can use any tool you have.
You won't regret it, I promise!
Chocolate Macchiato Cupcakes (Makes 24)
Adapted from lifeloveandsugar
2 cups (200g) cake flour
2 cups (400g) sugar - I reduced this by 50%
3/4 cup cocoa powder - I used Valrhona
2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup (240ml) buttermilk
1 cup (240ml) vegetable oil - I used canola oil
1 1/2 teaspoon (7.5ml) vanilla extract
4 tablespoons (20g) espresso powder - I used Illy Ground Espresso Coffee, Dark Roast
1 cup (240ml) boiling water
Cacao nibs, to decorate (optional)
1. Into the bowl of a mixer, add cake flour, sugar, cocoa powder, baking soda and salt. Mix with the paddle attachment on low speed until combined.
2. Add the oil, buttermilk, eggs and vanilla extract. Increase the speed of the mixer to medium and mix until well-combined,
3. Dissolve the espresso in boiling water. Reduce the speed of the mixer to low and add this to the batter slowly.
4. Scrape the sides and bottom of the mixing bowl and give the batter one last mix.
5. Fill the cupcake liners until 3/4 full.
6. Bake the cupcakes at 150°C for 20-25 minutes, or until a skewer inserted into the deepest part of the cupcake emerges cleanly.
7. Cool the cupcakes in the baking tray for 10-15 minutes before transferring onto a wire rack to cool completely.
Coffee Glaze (Makes enough to glaze 24 cupcakes)
Adapted from lifeloveandsugar
2 tablespoons (10g) espresso powder - I used Illy Ground Espresso Coffee, Dark Roast
6 tablespoons (90ml) warm water
2 1/2 cups (312g) icing sugar, sifted, divided into 3/4 cups and 1/2 cup
1. Whisk the espresso powder in warm water.
2. Add 3/4 cups (93g) of the icing sugar and whisk until smooth.
Recipe for Espresso Swiss Meringue Buttercream, see here.
To assemble cupcakes
1. Core the center of the cupcakes. I used an apple corer but you can use any tool you have.
2. Pour a teaspoon of glaze into the hole and over the top of the cupcake.
3. Spoon a tablespoon of Nutella into the hole in the cupcake.
4. Frost the cupcakes with the buttercream.
5. Whisk the remaining icing sugar into the glaze until smooth.
6. Drizzle on the buttercream.
7. Top with cacao nibs.