Loading ...
Loading ...
Loading ...
recipes ∙ 55 54 ∙ recipes
DIRECTIONS:
For the sauce: Preheat the oven to 350℉, and line your cupcake tray with cupcake papers. In a large
bowl, add your sugar, oil, cold brew, eggs, vanilla, and vinegar, and beat ingredients with a whisk until
well blended. Set the bowl aside.
In a small bowl, add your salt, cocoa powder, our, and baking soda. Slowly start to combine the wet
ingredients with the dry and beat together until thoroughly blended and smooth.
Fill each cupcake wrapper with ¾ cup of the batter. Once all of your paper cups are lled, place your
baking tray into your preheated oven and bake for 20-25 minutes.
For the frosting: Using a microwave, melt the chocolate chips and butter. Slowly stir until silky smooth.
Transfer the chocolate mixture into a large bowl and, using an electric mixer, gradually incorporate the
sugar, then the cold brew.
Once you are happy with the consistency of your mocha buttercream frosting, begin to pipe it onto your
cooled cupcakes.
Top your cupcakes with sprinkles or chocolate-covered coffee beans.
INGREDIENTS FOR CUPCAKES
INGREDIENTS FOR BUTTERCREAM FROSTING
1 cup (201 grams) white sugar
½ cup (120 ml) cold brewed
coffee
½ cup (120 ml) canola oil
or vegetable oil
2 large eggs
3 teaspoons cider vinegar
3 teaspoons vanilla extract
1½ cups (192 grams) all-
purpose our
cup (28 grams) cocoa powder
1 teaspoon baking soda
½ teaspoon salt
3 tablespoons milk chocolate chips
3 tablespoons semisweet
chocolate chips
1/3 cup (76 grams) butter, softened
2 cups (256 grams) confectioners’
sugar
1 to 2 tablespoons cold brewed
coffee
Chocolate sprinkles or chocolate-
covered coffee beans to garnish
mocha cupcakes
DIRECTIONS: Preheat your oven to 350°F and line a 9-inch square pan with parchment paper.
Coarsely chop the chocolate and melt it with the butter in a saucepan over medium heat, stirring
constantly. Remove from the heat, pour in a mixing bowl, and let the mixture cool for 8-10 minutes. Add
the sugar to the chocolate mixture and whisk until well incorporated. Add the eggs, one at a time. Whisk
in the vanilla extract and cold brew.
Add the our, cocoa powder, and salt, and gently fold in these ingredients with the wet ingredients. Mix
until everything is incorporated and no clumps remain.
Spread the batter into your prepared pan. If you add caramel sauce, drizzle it on top, and use a fork to
make swirls on the surface of the batter. Bake the brownies for 30-35 minutes until a toothpick comes out
with only a few moist crumbs attached, and the brownies pull away from the edges of the pan.
Let the brownies cool in the pan on a wire rack.
INGREDIENTS
1 stick unsalted butter
8 oz semi-sweet chocolate
¾ cup granulated sugar
3 large eggs
1 tsp vanilla extract
4 tbsp cold brew
¾ cups all-purpose our
2 tbsp unsweetened cocoa
powder
¼ tsp salt
¼ cup caramel sauce (optional)
cold brew brownies
Loading ...
Loading ...
Loading ...