Cupcakes with whipped cream and coffee

Name: Cupcakes with whipped cream and coffee
Ingredients: For the base: -100 g butter -200 g sugar -3 large eggs -50 ml milk -175 g flour -50 g cocoa -1 packet baking powder -1/2 teaspoon salt -6 tablespoons hot coffee -1/2 teaspoon cinnamon For the cream: -

Dessert - Cupcakes with whipped cream and coffee by Didina B. - Recipia

Mini cakes with whipped cream and coffee – A delicacy for the soul Who can resist a perfect combination of rich chocolate, intense coffee flavor, and a velvety texture of whipped cream? These mini cakes with whipped cream and coffee are an ideal choice for any occasion, from birthdays and parties to a simple relaxing evening at home. I invite you to discover step by step how to prepare these delights that will pamper your taste buds! Total preparation time: 1 hour and 30 minutes Preparation time: 30 minutes Baking time: 25-30 minutes Number of servings: 6 mini cakes Necessary ingredients: For the base: - 100 g butter (at room temperature) - 200 g sugar - 3 large eggs (at room temperature) - 50 ml milk - 175 g flour - 50 g cocoa powder - 1 packet baking powder - 1/2 teaspoon salt - 6 tablespoons hot coffee (brewed, not instant) - 1/2 teaspoon cinnamon For the cream: - 100 g white chocolate - 200 ml liquid cream - 1 tablespoon strong coffee (brewed) - 1 teaspoon vanilla extract Let's get started! 1. Prepare the ingredients Take the butter and eggs out of the fridge a few hours before starting the recipe to bring them to room temperature. This step is essential for achieving a light and fluffy base. 2. Preheat the oven Set the oven to 180 degrees Celsius. This step ensures even and proper baking of your bases. 3. Prepare the baking molds Choose individual molds with a diameter of 7 cm or a larger mold (18-20 cm). If you opt for the larger mold, I recommend lining it with parchment paper and greasing it with a little butter and cocoa to prevent sticking. 4. Prepare the base mixture In a large bowl, beat the softened butter with the sugar for 10 minutes until it becomes fluffy and light in color. This step adds air to the mixture, essential for a fluffy base. Add the eggs one at a time, mixing for about a minute after each. You will notice how the mixture becomes increasingly homogeneous. 5. Mix the dry ingredients In another bowl, combine the flour, cocoa, baking powder, salt, and cinnamon. This mix of dry ingredients will not only add flavor but will also contribute to the final structure of the base. 6. Combine the ingredients Start incorporating the dry ingredient mixture and milk alternately into the butter and egg mixture, mixing gently to avoid losing air from the base. Finally, add the hot coffee and mix well. 7. Bake the bases Distribute the mixture into the prepared molds, being careful to fill them up to 2/3. Bake in the preheated oven for 25-30 minutes, checking occasionally with a toothpick. If it comes out clean, the bases are ready. It is recommended not to overbake them to avoid drying out. 8. Cool the bases Once baked, remove the molds from the oven and let them cool completely on a cooling rack. 9. Prepare the cream Break the white chocolate into small pieces and combine it with half of the liquid cream. Place the mixture over low heat, stirring constantly until the chocolate melts completely and becomes smooth. Let it cool to room temperature, then place it in the freezer for about 30 minutes. 10. Whip the cream In the meantime, whip the remaining cream with the vanilla extract until it becomes firm. Add the cooled chocolate cream and coffee, mixing for another 2 minutes to achieve a fluffy composition. 11. Assemble the mini cakes If the bases have cooled, cut them in half or into thirds, depending on your preference. Between each layer of base, place a generous layer of cream, and then put some on top as well. Refrigerate for a few hours to allow the flavors to meld. 12. Serving Before serving, dust with cocoa for an elegant look. These mini cakes pair perfectly with a freshly brewed cup of coffee or a fragrant tea. Useful tips: - You can experiment with dark chocolate or different coffee flavors to customize the recipe to your taste. - If you want a crunchier texture, add chopped nuts to the base mixture. - These mini cakes can be stored in the fridge for 3-4 days, but they are most delicious in the first few days after preparation. Nutritional benefits: These mini cakes contain ingredients rich in antioxidants, thanks to the chocolate and coffee, and provide a quick source of energy due to the sugar. The cream adds a note of calcium, essential for bone health. Frequently asked questions: - Can I replace butter with oil? Yes, but the texture will be different. Butter provides a richer taste and a fluffier texture. - Is it possible to make these mini cakes gluten-free? You can use gluten-free flour, but it is recommended to add a binding agent, such as xanthan. - How can I vary the flavors? Instead of coffee, you can use a fruit tea concentrate or add orange or lemon flavors for a fresh taste. Now that you have all the necessary information, all that’s left is to get cooking! These mini cakes with whipped cream and coffee are not just a simple recipe but also a culinary experience that will bring joy to everyone who savors them. Happy cooking!

Ingredients

For the base: -100 g butter -200 g sugar -3 large eggs -50 ml milk -175 g flour -50 g cocoa -1 packet baking powder -1/2 teaspoon salt -6 tablespoons hot coffee -1/2 teaspoon cinnamon For the cream: -

Category: Dessert Author: Didina B. Views: 1 Date: 07.10.2024

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Dessert - Cupcakes with whipped cream and coffee by Didina B. - Recipia 1

Dessert - Cupcakes with whipped cream and coffee by Didina B. - Recipia 2

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