3 Coffee-Infused Recipes To Get You Through Today

Happy National Coffee Day! Coffee is one of my favorite ingredients to work with; not just for drinks, roasted coffee beans (and grounds) are perfect for all kinds of desserts, and make great spice rubs too!

To celebrate today, I’ve got three amazing recipes that are perfect for all coffee lovers, whether you enjoy sipping your java, eating it – or both.

The first two recipes are sweet treats that pair so well with a hot cup of joe. My favorite part about these two recipes, is that they are the same cake batter recipe, mixed with Kahwa coffee, for a rich flavor.

Baked Chocolate Cake Coffee Infused Donuts with an Espresso Glaze

Makes 12 donuts

Ingredients:

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ⅓ cup brown sugar
  • 2 tbsp sugar
  • pinch salt
  • 4 tbsp butter, melted
  • ¼ cup brewed coffee
  • 2 small eggs
  • ¾ cup sour cream (you can sub for buttermilk or yogurt)
  • ¼ cup powdered sugar
  • ½ -1 tbsp brewed coffee

Instructions:

  1. To make the Donuts: Preheat oven to 350F. In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, both sugars and salt.
  2. In a separate mixing bowl, combine the egg, sour cream, ¼ cup coffee, and melted butter
  3. Add the wet ingredients into the dry and gently mix to a smooth batter.
  4. Add batter to a piping bag or ziploc bag. Cut a corner off to pipe into donut pan wells. Fill them no higher than ⅔ of the way up so they don’t rise over.
  5. Bake donuts for 8-10 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch, about 15 minutes.
  6. To make the Glaze: Whisk in the powdered sugar, and coffee until the glaze is smooth. You may need to add additional powdered sugar or coffee depending on the consistency you like. Drizzle glaze onto each donut with a spoon.

Chocolate Cake Coffee Infused Cupcakes with a Coffee Buttercream

Makes 12 cupcakes

(may have leftover batter, which you could use to make extra donuts!)

Ingredients:

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ⅓ cup brown sugar
  • 2 tbsp sugar
  • pinch salt
  • 4 tbsp butter, melted
  • ¼ cup brewed coffee
  • 2 small eggs
  • ¾ cup sour cream (you can sub for buttermilk or yogurt)
  • 1 cup unsalted butter, at room temperature
  • 2 ½ cups powdered sugar
  • 1½ tsp vanilla extract
  • 1½ tsp ground coffee

Instructions

  1. To make the cupcakes: Preheat oven to 350F. In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, both sugars and salt.
  2. In a separate mixing bowl, combine the egg, sour cream, ¼ cup coffee, and melted butter
  3. Add the wet ingredients into the dry and gently mix to a smooth batter.
  4. Fill each muffin cup about two-thirds full with batter. Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting the cupcakes.
  5. Make the Frosting: In a small bowl, whisk the coffee grounds into the vanilla until dissolved; set aside.
  6. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about 1 to 2 minutes. Add the coffee and vanilla mixture and continue to mix at medium-high speed until it is completely incorporated, scraping the sides as necessary. Frost the cupcakes. Garnish with ground coffee, cocoa powder, and coffee beans for presentation, if desired (optional).

There is no way we can celebrate National Coffee Day without a festive bevvy! I love everything about this Toasted Marshmallow Latte. A traditional latte, with marshmallow cream, and toasted ‘mallows – it’s sweet, and gooey, and campy, and delish!

Toasted Marshmallow Latte

Makes 2

Ingredients:

  • 16-ounces freshly brewed coffee (Kahwa suggested)
  • 2-4 tbsp creamer of choice (whatever you normally use for your coffee creamer is fine!)
  • 2 tbsp marshmallow syrup (usually found by the ice cream aisle of grocery store)
  • 3-6 jet-puffed marshmallows

Instructions:

  1. Divide pot of freshly brewed coffee between two glasses. Add creamer of choice to each glass. Stir in 1 tbsp of marshmallow syrup to each glass. Garnish with 2-3 marshmallows.
  2. To toast marshmallows, you can use a mini kitchen torch.
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