Type what you have

Ingredients

• ✓ instant espresso powder
• heavy cream
• mascarpone cheese
• white sugar
• vanilla extract
• chocolate chip cookie

Instructions

1. 1 Beat cream, mascarpone, sugar, espresso, and vanilla extract together in a large bowl with an electric mixer until firm peaks form.
2. 2 Arrange single layer cookies in an 8-inch cake pan or springform pan, covering the bottom as much as possible; spread ⅓ whipped cream mixture evenly over cookies. Arrange another layer cookies on top, lying flat and touching; spread ½ remaining whipped cream mixture over cookies. Repeat with remaining cookies and whipped cream mixture.
3. 3 Smooth top, cover with plastic wrap, and refrigerate until flavors combine, 4 hours to overnight.

By Cally

Ingredients

• ✓ instant espresso powder
• white sugar
• butter
• cornstarch
• milk
• vanilla extract
• sweetened condensed milk
• coffee liqueur
• whipping cream

Instructions

1. 1 Combine sugar, butter, cornstarch, and espresso powder in a large saucepan until blended; stir in milk. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes.
2. 2 Off heat, stir in vanilla extract. Cool completely, 20 to 30 minutes. Stir in sweetened condensed milk and coffee liqueur.
3. 3 Beat cream in a chilled large glass or metal bowl with an electric mixer until stiff peaks form; fold into milk mixture.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Damen

Ingredients

• ✓ instant espresso powder
• baking spray
• dark chocolate cake mix
• egg
• milk
• butter
• vanilla extract
• semi-sweet chocolate chip
• heavy cream
• egg white
• granulated sugar
• cream of tartar
• graham cracker crumb
• graham cracker

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of two 9-inch cake pans with parchment paper, lightly spray with baking spray.
3. 3 Combine cake mix, eggs, milk, and butter in a large bowl. Beat with an electric mixer until well combined. Mix in espresso powder and 2 teaspoons vanilla extract. Divide batter evenly between prepared pans, spreading into even layers.
4. 4 Bake in the preheated oven until toothpick inserted into the center of cakes comes out clean, 25 to 30 minutes. Cool cakes in pans on a wire rack for 20 minutes, then remove cakes from pans and let cool completely on a wire rack.
5. 5 While cakes are baking, place chocolate chips into a heatproof bowl. Bring cream in a small saucepan to a gentle simmer over medium-low heat, stirring constantly, about 6 minutes. Pour hot cream over chocolate chips and let stand for 5 minutes. Gently stir together in a circular motion to evenly blend chocolate into cream, without adding a lot of air. Let chocolate mixture cool, uncovered, at room temperature, stirring occasionally, until thickened to a spreadable consistency, about 1 ½ hours.
6. 6 Meanwhile, bring a small saucepan filled with 2 inches water to a simmer over medium-low heat. Beat egg whites, sugar, and cream of tartar together in a work bowl of a stand mixer fitted with a whisk attachment on medium speed until well combined, about 1 minute.
7. 7 Place mixer bowl over simmering saucepan, ensuring the bottom of the mixing bowl does not touch the water. Cook egg white mixture, whisking constantly, until a candy thermometer reaches 160 degrees F (70 degrees C) and the sugar crystals have dissolved, 8 to 10 minutes. Remove bowl from heat, and return to stand mixer.
8. 8 Beat on high speed, gradually adding remaining 1 teaspoon vanilla. Beat until stiff peaks form, 6 to 7 minutes.
9. 9 Set aside 2 cups of marshmallow cream. Place remaining marshmallow cream into a piping bag fitted with a large star tip.
10. 10 Remove cooled cakes from pans and discard parchment. Using a serrated knife, trim the tops of the cooled cakes to create a level top; use excess cake for trifle or just eat.
11. 11 Place 1 cake layer on a cake stand or plate, cut-side up. Spread reserved 2 cups marshmallow cream in an even layer on cake top.
12. 12 Sprinkle 1/2 cup of the graham cracker crumbs evenly over top.
13. 13 Top with remaining cake layer, cut-side down. Fill in any empty spots in seams of cake layers using marshmallow cream in piping bag; smooth sides using an offset spatula. Refrigerate stacked cake, uncovered, for 30 minutes.
14. 14 Spoon 1 ¼ cups cooled chocolate mixture over top of the stacked cake. Spread into an even layer using a large cake spatula, allowing excess to extend over the sides. Frost sides of cake using remaining chocolate mixture, smoothing into an even layer.
15. 15 Using marshmallow cream in piping bag, pipe 10 large rosettes along the top, outside edge of the cake.
16. 16 Sprinkle center of the cake with remaining 1/4 cup graham cracker crumbs.
17. 17 Arrange graham cracker rectangles upright on the long sides of each rectangle in a spoke-wheel design inside rosette rings on top of cake. Pipe 1 large rosette in center of graham cracker spoke-wheel design. Refrigerate, uncovered, until ready to serve, at least 30 minutes or up to 48 hours.
18. 18 Just before serving, use a kitchen torch to slightly brown marshmallow rosettes. Slice and serve cake.

By Karen Rankin

Ingredients

• ✓ instant espresso powder
• white cake mix
• water
• egg
• vegetable oil
• sweetened condensed milk
• coffee liqueur
• cocoa powder
• salt
• egg yolk
• white sugar
• cream cheese
• coffee liqueur
• salt
• heavy cream
• cocoa powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine cake mix, water, eggs, and oil in a bowl; beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 29 to 34 minutes. Cool cake for at least 30 minutes.
4. 4 Whisk sweetened condensed milk, ⅓ cup coffee-flavored liqueur, 1 tablespoon cocoa powder, espresso powder, and ½ teaspoon sea salt together in a bowl until drizzle is smooth.
5. 5 Poke holes into cake using the large end of a chopstick, wooden spoon handle, or a similar tool. Pour drizzle over entire cake, smoothing with a spatula and ensuring drizzle goes into poke holes. Refrigerate for 2 hours.
6. 6 Beat egg yolks and white sugar together in a bowl using an electric mixer until very light yellow and stiff. Add cream cheese, 3 tablespoons coffee-flavored liqueur, and ¼ teaspoon salt; beat well.
7. 7 Beat heavy cream in a separate bowl using an electric mixer until stiff peaks form; gently fold into egg yolk mixture until topping is just combined. Spread topping over cooled cake, smoothing well. Dust with ½ teaspoon cocoa powder. Cover and refrigerate.

By Julie Hubert

Ingredients

• ✓ instant espresso powder
• ✓ instant espresso powder
• heavy cream
• coffee
• vanilla extract
• pumpkin puree
• egg
• sugar
• butter
• salt
• baking soda
• baking powder
• pumpkin pie spice
• all-purpose flour
• butter
• salt
• vanilla extract
• pumpkin pie spice
• cocoa powder
• brown sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
2. 2 Prepare streusel topping by combining flour, dark brown sugar, espresso powder, cocoa powder, pumpkin pie spice, vanilla extract, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Set aside.
3. 3 Prepare the cake batter by whisking flour, espresso powder, pumpkin pie spice, baking powder, baking soda, and salt together until thoroughly combined. Set aside.
4. 4 Cream butter and white sugar together in a large bowl with an electric mixer until light and fluffy. Mix in eggs one at a time, beating well after each addition. Mix in pumpkin puree and vanilla. Stir in 1/3 of the dry ingredients, mixing until just combined. Mix in 1/2 of the cooled coffee and 1/2 of the heavy cream, stirring until just combined. Continue alternating dry ingredients with the coffee and heavy cream, beginning and ending with dry ingredients, mixing until just combined.
5. 5 Pour 1/2 of the cake batter into the prepared pan and spread into an even layer. Measure out 1 cup of the streusel mixture and sprinkle evenly over the batter. Carefully pour the remaining batter over the filling, and gently spread to completely cover. Sprinkle the remaining streusel mixture evenly over the top of the cake.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Allow cake to cool completely before serving.

By Kim

Ingredients

• ✓ instant espresso powder
• heavy cream
• butter
• baking chocolate
• semi-sweet chocolate chip

Instructions

1. 1 Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour
2. 2 Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.

By Mykaela

Ingredients

• ✓ instant espresso powder
• pie crust
• butter
• heavy cream
• brown sugar
• all-purpose flour
• chocolate whipped cream

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Brush the inside of the unbaked pie crust with the melted butter; set aside. Whisk together the cream, brown sugar, flour, and espresso powder until well blended. Pour into the prepared pie crust.
3. 3 Bake in the preheated oven until set, about 50 minutes. Remove from the oven; cool completely on a rack. Generously pipe the edge of the pie with chocolate whipped cream.

By oz

Ingredients

• ✓ instant espresso powder
• white whole wheat flour
• cocoa powder
• salt
• butter
• semisweet chocolate chip
• white sugar
• brown sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
2. 2 Sift flour, cocoa, and salt together in a bowl. Set aside.
3. 3 Melt butter in a small saucepan over low heat. Stir in espresso powder. Stir in chocolate chips until melted. Remove from heat; mix in white sugar and brown sugar until fully blended. Add eggs and vanilla extract and mix well. Stir in the flour mixture until just combined. Pour batter into the prepared baking pan.
4. 4 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Do not overbake. Let cool completely before cutting into squares.

By QUILTBUGJ

Ingredients

• ✓ instant espresso powder
• coffee
• all-purpose flour
• baking powder
• salt
• butter
• cream cheese
• sugar
• brown sugar
• egg
• vanilla extract
• irish cream liqueur
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.
2. 2 Mix together coffee and espresso powder in a small bowl or measuring cup until dissolved. Set aside.
3. 3 Mix together flour, baking powder, and salt in a medium bowl until combined.
4. 4 Cream together butter, cream cheese, white sugar, and brown sugar in a large bowl until smooth and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Add coffee-espresso mixture and vanilla and mix until combined. Add 1/2 of the flour mixture and stir until just combined. Pour in Irish cream and mix until combined. Add remaining flour mixture and mix until just combined. Fold in mini chocolate chips.
5. 5 Pour batter evenly into the prepared pan. Tap pan gently on the counter a few times to disperse any air bubbles.
6. 6 Place pan into the preheated oven and bake until the top of the cake springs back lightly when touched, 55 to 60 minutes. Allow cake to cool for 15 minutes in the pan before removing to a wire rack to cool completely.

By Kim

Ingredients

• ✓ instant espresso powder
• all-purpose flour
• baking soda
• butter
• cream cheese
• white sugar
• brown sugar
• egg
• vanilla extract
• dark chocolate
• confectioners' sugar

Instructions

1. 1 Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Whisk the flour and baking soda together until blended.
2. 2 In a large bowl, mash the butter, cream cheese, white sugar and brown sugar with a spoon until the mixture is creamy and thoroughly combined. Beat in 1 egg at a time, mixing it in completely before adding the next one. Stir the vanilla extract with the instant espresso powder in a small bowl, and add it to the butter mixture. Stir in until well combined.
3. 3 Stir the flour mixture into the butter mixture in 1/2-cup quantities until the flour has been thoroughly incorporated. Stir in the chopped dark chocolate. Spoon the batter into the prepared cake pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 1/2 hours. Start checking for doneness after about 1 hour and 15 minutes. Cool the cake in the pan for about 10 minutes, then turn out onto a cake dish and allow to finish cooling. Dust with confectioners' sugar.

By elsa

Ingredients

• ✓ instant espresso powder
• sugar
• butter
• brown sugar
• egg
• all-purpose flour
• buttermilk
• baking soda
• white vinegar
• butter
• butter
• confectioners' sugar
• salt
• heavy cream
• vanilla extract
• caramel ice cream topping

Instructions

1. 1 Dissolve espresso powder in a bowl with 2 tablespoons hot water.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans.
3. 3 Beat white sugar, 1/2 cup butter, and brown sugar together in a bowl using an electric mixer until light and fluffy, about 3 minutes. Add eggs 1 at a time, blending well after each. Reduce mixer speed to low. Beginning and ending with flour, alternate adding flour and buttermilk in 5 rounds. Blend 2 teaspoons dissolved espresso into the batter.
4. 4 Dissolve baking soda in the vinegar in a bowl; add to the batter. Mix until incorporated. Divide the batter equally between the prepared pans.
5. 5 Bake in the preheated oven until golden brown, 32 to 35 minutes. Cool in the pans on a wire rack for at least 20 minutes before removing from pans and cooling completely, about 40 minutes more.
6. 6 Place 1 1/2 plus 2 tablespoons butter in the bowl of an stand mixer with a whisk attachment. Whip on medium-high speed until smooth. Add confectioners' sugar and mix on medium-low until combined. Add salt, whipping on medium-high until smooth. Mix in heavy cream and vanilla extract on low until incorporated. Whip on high until frosting is light and fluffy, scraping down the bowl as needed.
7. 7 Divide frosting into 5 equal portions. Leave 2/5 (2 portions) plain. Add remaining 2 teaspoons espresso mixture to another 2/5 (2 portions); stir until well blended. Add 2 tablespoons of caramel topping to the remaining 1/5 (1 portion); stir until well blended.
8. 8 Level both cakes and place 1 on a platter. Spread 3 tablespoons of the remaining caramel sauce over it and top with a layer of espresso frosting. Place other cake on top. Spread a thin layer of vanilla frosting on the cake to seal in any crumbs; chill for 30 minutes.
9. 9 Frost cake again with a thin layer of espresso frosting. Pipe vanilla frosting around the top edge. Fill the center with caramel frosting. Drizzle generously with the remaining caramel sauce.

By Marya Marta Krause

Ingredients

• ✓ instant espresso powder
• water
• all-purpose flour
• cocoa powder
• baking powder
• baking soda
• salt
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• peppermint extract
• coffee
• buttermilk
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with paper liners.
2. 2 Mix espresso powder and hot water in a measuring cup until powder is dissolved. Set aside.
3. 3 Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until well combined.
4. 4 Cream butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg until thoroughly combined. Mix in espresso mixture, vanilla, and peppermint extract. Add in 1/3 of the dry ingredients and mix until just combined. Mix in cooled coffee until just combined. Stir in another 1/3 of the dry ingredients until just combined. Mix in buttermilk until just combined. Stir in remaining dry ingredients until just combined. Do not overmix. Fold in chocolate chips.
5. 5 Spoon batter into the prepared cups, filling each line just over 1/2 full.
6. 6 Bake in the preheated oven until cupcakes spring back lightly when touched, 15 to 20 minutes. Cool a few minutes in the pan before removing to a wire rack to cool completely.

By Kim

Ingredients

• ✓ instant espresso powder
• butter
• white sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• old-fashioned oat
• peanut
• milk chocolate chip
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and espresso powder. Combine the flour and baking soda; blend into the sugar mixture until just moist. Stir in the oats, peanuts, chocolate chips and coconut until evenly mixed. Drop by heaping teaspoonfuls onto ungreased cookie sheets.
3. 3 Bake for 12 minutes in the preheated oven, or until the edges are golden. Cool for 5 minutes on the baking sheets before removing to wire racks to cool completely.

By MAGGIE MCGUIRE

Ingredients

• ✓ instant espresso powder
• all-purpose flour
• salt
• butter
• water
• pecan
• egg
• butter
• brown sugar
• vanilla extract
• cocoa powder
• salt
• corn syrup

Instructions

1. 1 To Make Crust: In a medium bowl, combine flour and salt and mix well. With two knives or a pastry blender, cut in butter until mixture is in fine crumbs. Gradually add just enough ice water so that the pastry holds together. Form into a ball, then flatten into a disk. Handle as little as possible. Wrap tightly in plastic wrap and chill for at least 1 to 2 hours.
2. 2 Roll out crust on lightly floured surface with lightly floured rolling pin. Turn crust over frequently and lightly re-flour work surface and rolling pin as necessary. Crust should be rolled into a circle about 13 inches in diameter. Fit crust into an ungreased 9 inch pie plate of heatproof glass; form a high-standing rim, trimming excess from edges and pinching or fluting rim decoratively as desired.
3. 3 Preheat oven to 400 degrees F (205 C). Thoroughly prick crust all over with fork. Chill for at least 10 minutes while oven heats. Bake in preheated oven 5 minutes (crust will not brown). Remove to rack and cool completely before filling.
4. 4 Leave oven at 400 degrees F (205 C). Break up pecan pieces and sprinkle them evenly on the bottom of the cooled pie shell.
5. 5 To Make Filling: In a small bowl beat eggs to combine. Add espresso powder and beat to mix. Let stand at least 10 minutes, beating occasionally to dissolve espresso.
6. 6 In a medium bowl cream softened butter, sugar, and vanilla until light and fluffy. Beat in cocoa and salt. Add egg/espresso mixture 1/3 at a time, beating after each addition, until smooth. Stir in corn syrup. This mixture will be like custard and it will be thick.
7. 7 Pour mixture slowly over pecans in pie shell. If any pecans do not get completely covered by the filling, submerge them until they do. Let stand 2 to 3 minutes; with toothpick or tip of sharp knife, pierce any remaining air bubbles (during this standing period, pecans may rise to top of pie).
8. 8 Bake in preheated oven for 10 minutes. Reduce heat from 400 degrees F (205 C) to 350 degrees F (175 C) and bake 33 to 37 minutes longer (or until edges are cracked and risen but pie center still quivers slightly when pie is shaken gently). Do not over-bake! If pie begins to brown excessively, cover top lightly with foil. Remove from oven; cool on rack before serving.

By MARBALET

Ingredients

• ✓ instant espresso powder
• all-purpose flour
• baking powder
• baking soda
• cardamom
• cinnamon
• salt
• brown sugar
• butter
• white sugar
• egg
• vanilla extract
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt together in a bowl.
3. 3 Cream brown sugar, butter, and white sugar together in a bowl until fluffy. Beat in eggs 1 at a time until thoroughly combined. Mix in instant espresso powder and vanilla extract.
4. 4 Mix flour mixture into the butter mixture until just combined; do not overmix. Fold in chocolate chips.
5. 5 Drop dough by the tablespoon onto the prepared baking sheets about 2 inches apart.
6. 6 Bake in the preheated oven until edges of cookies are set, 10 to 15 minutes. Cool cookies on the pans 2 to 3 minutes before transferring to a wire rack to cool completely.

By Kim

Ingredients

• ✓ instant espresso powder
• skim milk
• cornstarch
• white sugar
• cocoa powder
• vanilla extract
• salt

Instructions

1. 1 Whisk 1/4 cup milk and cornstarch together in a small bowl until smooth to make a slurry.
2. 2 Combine the remaining milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil while stirring constantly. Add espresso powder and the cornstarch slurry. Bring back to a boil; stir gelato mixture until thickened like pudding, about 2 minutes. Remove from heat; transfer to a metal bowl. Stir in vanilla extract and salt.
3. 3 Fill a large bowl with ice water; set the bowl of gelato mixture inside. Stir frequently until cooled, about 7 minutes. Remove metal bowl from ice bath; cover with plastic wrap. Refrigerate until completely chilled, about 20 minutes.
4. 4 Transfer gelato mixture into an ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Pour gelato into a freezer-safe container; cover and freeze until solid, about 10 minutes.

By Allison

Ingredients

• ✓ instant espresso powder
• milk
• heavy cream
• white sugar
• egg yolk
• chocolate hazelnut spread
• vanilla extract

Instructions

1. 1 Combine milk, cream, and ⅓ cup sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes.
2. 2 Beat egg yolks and remaining ⅓ cup sugar together in a bowl until light yellow, about 4 minutes. Pour ½ cup milk mixture into egg yolk mixture; whisk until smooth, whisking quickly to avoid scrambling eggs. Pour mixture back into the saucepan, stirring continuously; cook, stirring continuously, until custard is thick enough to coat the back of a metal spoon, 8 to 10 minutes. Remove from heat.
3. 3 Stir chocolate hazelnut spread, espresso powder, and vanilla extract into custard until well combined; pour through a mesh strainer into a bowl. Refrigerate custard until cold, about 3 hours.
4. 4 Pour custard into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze to desired consistency.

By Katie Poppy

Ingredients

• ✓ instant espresso powder
• irish stout beer
• butter
• vanilla extract
• all-purpose flour
• white sugar
• cocoa powder
• baking soda
• salt
• sour cream
• egg
• powdered sugar
• butter
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
2. 2 Combine stout beer, butter, and vanilla extract in a small saucepan over medium heat. Stir occasionally until butter is melted. Pour into a large mixing bowl and set aside to cool for at least 10 minutes.
3. 3 Whisk flour, sugar, cocoa powder, baking soda, and salt in another large bowl. Pour gradually into the beer mixture, beating with an electric mixer on medium speed. Beat in sour cream and eggs, one at a time, until batter is smooth.
4. 4 Divide batter among the lined muffin cups, filling each one 3/4 of the way.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 28 minutes. Leave in the tins for 5 minutes. Transfer to a cooling rack to cool completely.
6. 6 Meanwhile, make the frosting. Combine powdered sugar and butter in a bowl. Beat on low speed until creamy. Mix water and espresso powder in a bowl until espresso is dissolved. Pour into the bowl and beat frosting on medium-high speed until fluffy.
7. 7 Cover tops of cooled cupcakes with frosting.

By kirstenburns

Ingredients

• ✓ instant espresso powder
• gelatin
• dark rum
• whipping cream
• brown sugar
• coconut milk
• vanilla extract
• sour cream
• whipping cream
• corn syrup
• bittersweet chocolate
• rum
• mint

Instructions

1. 1 Sprinkle the unflavored gelatin over 1/4 cup of dark rum and allow to soften for 5 minutes.
2. 2 Meanwhile, stir together 1 1/4 cups of whipping cream, brown sugar, and espresso powder in a saucepan over medium-high heat. Bring to a simmer, stirring until brown sugar has dissolved. Remove from heat, then whisk in gelatin mixture until dissolved.
3. 3 Whisk in the coconut milk, vanilla extract, and sour cream until smooth. Evenly divide the mixture between eight 3/4 cup custard cups or molds, cover each with plastic wrap, and chill at least 4 hours to overnight.
4. 4 Bring 3/4 cup whipping cream and corn syrup to a simmer over medium-high heat. Once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. Stir in 1 tablespoon of rum and set aside.
5. 5 To serve, run a knife around the edge of each mold, then set each cup into a shallow bowl of hot water for 10 seconds to loosen. Invert the mold over a serving plate and remove the panna cotta. Spoon chocolate sauce around each panna cotta and garnish with a sprig of mint.

By Camilla Saulsbury

Ingredients

• ✓ instant espresso powder
• confectioners sugar
• milk
• cinnamon
• coffee
• cocoa powder
• butter
• egg
• milk
• vanilla extract
• baking soda
• cinnamon
• all-purpose flour
• brown sugar
• sugar
• water
• cocoa powder
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jelly roll pan.
2. 2 Melt 1 cup butter in a saucepan over medium heat. Whisk in 1/3 cup cocoa powder, water, and espresso powder; mix until smooth.
3. 3 Combine white sugar, brown sugar, flour, 1 1/2 teaspoon cinnamon, and baking soda in a mixing bowl. Pour in the butter-cocoa mixture, vanilla extract, 1/2 cup milk, and eggs. Mix until fully incorporated. Pour the batter into the prepared baking sheet
4. 4 Bake in the preheated oven until the cake springs back when touched lightly with a finger, about 18 minutes. Cool the cake in the pan on a wire rack.
5. 5 To make the icing, melt 1/4 cup butter in a saucepan or in the microwave. Transfer melted butter to a mixing bowl. Whisk in 3 tablespoons cocoa powder, coffee, 1/2 teaspoon cinnamon, and 1 tablespoon milk. Slowly mix in the sifted confectioners' sugar and beat until smooth; add milk as needed to reach the consistency you like. Spread the icing over the cooled cake. For easier serving, score the icing before cutting the cake: mark lines as a guide before you start to cut, and divide the cake into 32 pieces.

By hobbyzu

Ingredients

• ✓ instant espresso powder
• powdered sugar
• walnut
• dark chocolate chip
• vanilla extract
• egg
• maple syrup
• applesauce
• whole milk greek yogurt
• black coffee
• salt
• cardamom
• cinnamon
• baking powder
• baking soda
• cocoa powder
• whole wheat flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
2. 2 Whisk whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, cardamom, and salt together in a medium bowl.
3. 3 Whisk brewed coffee and espresso powder together in a large bowl. Add Greek yogurt, applesauce, maple syrup, eggs, and vanilla extract; whish until thoroughly combined and no lumps remain. Stir in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients. Fold in chocolate chips and walnuts. Pour batter into the prepared pan and place the pan onto a baking sheet.
4. 4 Place both pans in the preheated oven and bake until a toothpick inserted into the center comes out with a few moist crumbs, 50 to 60 minutes. Cool on a wire rack for 30 minutes. Gently run a table knife around the edges of the pan to loosen. Remove the sides of the pan and allow cake to cool completely, 15 to 30 minutes more.
5. 5 Dust with powdered sugar before serving.

By Kim

Ingredients

• ✓ instant espresso powder
• vanilla extract
• all-purpose flour
• cocoa powder
• baking powder
• salt
• chocolate chip
• sugar
• egg
• vegetable oil

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine vanilla extract and espresso powder in a small bowl; mix until espresso powder is dissolved.
3. 3 Sift flour, cocoa powder, baking powder, and salt into a bowl; mix in chocolate chips.
4. 4 Whisk vanilla mixture, sugar, eggs, and oil together in a large bowl. Add flour mixture; stir, by hand if needed, until dough comes together and is thick and stiff.
5. 5 Divide dough into 2 equal pieces and place onto the baking sheets. Shape each piece into a log as long as the baking sheet; press down with wet hands to about 1/2 inch thickness.
6. 6 Bake in the preheated oven until firm, about 25 minutes. Remove from oven and cool until easily handled, about 5 minutes.
7. 7 Move cooled logs to a cutting board and slice into 1/2-inch long slices with a serrated knife. Return the slices to the baking sheets, placing them on their sides.
8. 8 Bake until dry, about 6 minutes per side. Remove from oven and let cool until hardened on wire racks.

By Chef V

Ingredients

• ✓ instant espresso powder
• instant cappuccino mix
• coffee-flavored liqueur
• whipped cream
• shortening
• dark chocolate
• instant cappuccino mix
• hazelnut
• vanilla extract
• white sugar
• sugar
• egg
• butter
• dark chocolate chip
• coffee
• chia seed
• chia seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 10-inch nonstick springform pan with parchment paper.
2. 2 Soak 1/2 cup plus 1 tablespoon chia seeds in coffee for 15 minutes.
3. 3 Meanwhile, melt chocolate chips and butter in a double boiler. Let cool.
4. 4 Beat egg whites and 1/3 cup sugar with an electric mixer in a mixing bowl until soft peaks form. Set aside.
5. 5 Beat egg yolks, vanilla, and remaining sugar in a separate bowl with an electric mixer until pale and creamy. Fold in the melted chocolate mixture. Fold in soaked chia seeds, hazelnuts, and cappuccino mix. Stir in egg white mixture. Pour into the prepared pan.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool completely in pan, at least 1 hour, before transferring to a wire rack with a parchment paper-lined baking sheet underneath to catch excess during coating.
7. 7 Meanwhile, melt dark chocolate, instant espresso powder, and shortening in a double boiler. Pour over cooled cake, coating top and sides evenly. Let cool until set.
8. 8 While the coating sets, beat whipped cream, coffee-flavored liqueur, and cappuccino mix together with an electric mixer until stiff peaks form. Use to pipe desired designs on cooled cake.

By Mama Fresh

Ingredients

• ✓ instant espresso powder
• milk
• heavy cream
• white sugar
• egg yolk
• white sugar
• chocolate-hazelnut spread
• vanilla extract
• bittersweet chocolate
• maraschino cherry
• whipped topping

Instructions

1. 1 Combine milk, cream, and 1/3 cup sugar in a medium saucepan over medium heat; stir until the sugar dissolves, about 3 to 5 minutes. In a separate bowl, beat egg yolks and 1/3 cup sugar until the egg yolks are light in color, about 4 minutes. Stir 1/2 cup of the milk mixture into the egg yolks, then pour all of the egg mixture into the saucepan, stirring continuously. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 8 to 10 minutes. Remove from heat.
2. 2 Add the chocolate hazelnut spread, espresso powder, and vanilla, stirring until well combined. Pour through a mesh strainer into a bowl. Refrigerate several hours until cold.
3. 3 Pour into an ice cream maker and freeze according to manufacturer's directions. Transfer gelato into an airtight container and place in freezer until solid.
4. 4 To make the tartufo: Scoop 4-ounce portions of gelato and form into balls using your hands. Poke a hole in each ball and place 1 cherry in each, cover with gelato, and place on a baking sheet. Roll gelato balls in the grated chocolate until coated and return to the freezer until ready to serve. Serve with whipped topping, if desired.

By Katie Poppy

Ingredients

• ✓ instant espresso powder
• whiskey
• brown sugar
• whiskey
• all-purpose flour
• baking soda
• salt
• nutmeg
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• white chocolate

Instructions

1. 1 Place 1 cup whiskey and 1/3 cup brown sugar in a small saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to 1/3 cup, about 20 minutes. Remove whiskey reduction from the heat and cool to room temperature, about 20 minutes.
2. 2 Meanwhile, mix espresso powder and 2 tablespoons whiskey together in a small bowl until espresso powder is dissolved. Whisk flour, baking soda, salt, and nutmeg together in a medium bowl. Set both aside.
3. 3 Cream butter, 3/4 cup brown sugar, and white sugar in a large bowl until light and fluffy. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla extract. Stir in whiskey reduction, then whiskey-espresso mixture. Add dry ingredients in 3 batches, mixing until just incorporated after each addition. Fold in white chocolate. Cover the dough and place in the refrigerator for at least 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
5. 5 Scoop out 1 1/2 tablespoonfuls of dough and place 1 inch apart on the prepared baking sheets.
6. 6 Bake in the preheated oven until cookies are just set, about 10 minutes. Allow cookies to cool on the sheets for 7 to 10 minutes before removing to a wire rack to cool completely.

By Kim

Ingredients

• ✓ instant espresso powder
• almondmilk
• banana
• oat

Instructions

1. 1 Add all ingredients to blender container or smoothie maker. Cover; blend 15 to 20 seconds or until smooth. Pour into glass. If desired, sprinkle with an additional pinch of espresso powder.

By Almond Breeze

Ingredients

• ✓ instant espresso powder
• coffee
• all-purpose flour
• cocoa powder
• cream of tartar
• baking soda
• salt
• cinnamon
• butter
• white sugar
• brown sugar
• egg
• vanilla extract
• sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch square pan with enough parchment paper to have overhang on all sides.
2. 2 Stir espresso powder and coffee together in a small bowl until espresso powder is completely dissolved.
3. 3 Whisk flour, cocoa, cream of tartar, baking soda, salt, and 1/4 teaspoon cinnamon together in a bowl; set aside.
4. 4 Beat butter, 1/2 cup white sugar, and brown sugar with an electric mixer together until light and fluffy in a bowl. Beat in espresso mixture, egg, and vanilla until well combined. Stir in flour mixture; mix until a dough just begins to form. Press dough firmly and evenly into the prepared pan using lightly floured hands.
5. 5 Whisk 1 tablespoon white sugar and remaining 1/2 teaspoon cinnamon together in a small bowl; sprinkle sugar mixture evenly over the dough.
6. 6 Bake in the preheated oven just until the dough in the center of the pan feels barely set, 20 to 23 minutes.
7. 7 Allow cookies to cool in the pan for 10 minutes. Use the overhanging parchment to lift cookies out to a wire rack; cool completely before cutting into bars.

By Kim

Ingredients

• ✓ instant espresso powder
• butter
• brown sugar
• egg
• banana
• all-purpose flour
• oat flour
• cocoa powder
• cinnamon
• salt
• baking soda

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
2. 2 Pour melted butter into the bowl of an electric mixer and add brown sugar, eggs, and bananas. Mix until combined. Mix in all-purpose flour, oat flour, cocoa, espresso, cinnamon, salt, and baking soda until combined.
3. 3 Spoon batter evenly into the prepared muffin cups.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

By cheffingwithchef

Ingredients

• ✓ instant espresso powder
• honey powder
• mustard
• beef demi-glace
• water
• butter
• olive oil
• pork tenderloin
• chipotle pepper
• cocoa powder
• onion powder
• black pepper
• paprika
• paprika
• garlic powder
• honey powder
• salt
• brown sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine brown sugar, espresso powder, salt, honey powder, garlic powder, smoked paprika, sweet paprika, black pepper, onion powder, cocoa powder, and ground chipotle for the rub in a bowl. Mix thoroughly and transfer 1 tablespoon rub into a small bowl.
3. 3 Place pork tenderloin on a work surface and trim off any silver skin. Pat dry with paper towels. Sprinkle the larger portion of coffee spice rub all over tenderloin, patting it on with your fingertips. Drizzle 1 tablespoon olive oil on top and rub it in. Let rest at room temperature for 10 minutes.
4. 4 Heat 1 tablespoon olive oil and butter in a large, oven-proof skillet over medium-high heat. Cook pork tenderloin until browned on all sides, about 8 minutes.
5. 5 Transfer the skillet to the preheated oven and roast tenderloin until slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the thickest park of the tenderloin should read at least 145 degrees F (63 degrees C). Remove from the oven, transfer to a serving platter, and let rest for 10 minutes.
6. 6 Heat the same skillet over medium heat. Add 1 tablespoon reserved coffee spice rub, water, demi-glace, Dijon mustard, and honey powder for the sauce. Cook, stirring frequently, until sauce thickens, 3 to 4 minutes. Slice tenderloin into rounds and drizzle with sauce.

By Culinary Envy

Ingredients

• ✓ instant espresso powder
• cooking spray
• irish soda bread
• water
• brown sugar
• coffee
• milk
• egg
• vanilla extract
• salt
• sugar

Instructions

1. 1 Grease a 2-quart baking dish with nonstick spray. Place soda bread pieces in the dish.
2. 2 Combine hot water and instant espresso in a large bowl; whisk until the espresso blends into the water. Add brown sugar and cooled coffee and whisk until well combined. Mix in milk and eggs until well blended and smooth. Add vanilla and salt, whisking again until custard mixture is well blended.
3. 3 Pour custard mixture over the bread cubes, cover with foil, and refrigerate or let stand at room temperature until custard has soaked into the bread, about 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake the covered pudding until custard is fully set in the middle, 40 to 45 minutes. Remove foil and sprinkle with coarse sugar. Bake until top is lightly browned, about 10 more minutes. Serve warm.

By Rebekah Rose Hills