Type what you have

Ingredients

• ✓ espresso powder
• olive oil
• pepper
• kosher salt
• balsamic vinegar
• blackberry jam
• blackberry
• beef stock
• cabernet sauvignon
• celery
• carrot
• shallot
• garlic
• olive oil
• pork tenderloin
• black pepper
• mustard
• paprika
• salt
• brown sugar
• balsamic vinegar

Instructions

1. 1 Mix vinegar, sugar, salt, paprika, mustard, and pepper together; marinate pork in the mixture for up to 4 hours.
2. 2 Heat a medium saucepan over high heat and add olive oil. Stir in garlic, shallots, carrot, and celery; reduce heat to medium-high and saute until vegetables begin to brown and caramelize, about 5 minutes. Add Chateau Ste. Michelle Cabernet Sauvignon to deglaze the pan, stirring well.
3. 3 Stir in stock, blackberries, jam, and balsamic vinegar. Bring the mixture to a boil, then reduce the heat to medium and continue cooking until the liquid is reduced by half, about 30 minutes.
4. 4 Strain sauce and return to pan. Bring sauce to a boil over high heat; reduce heat to medium. Cook until sauce is reduced by half and thickened, about 5 minutes more. Season to taste with espresso, salt, and pepper.
5. 5 Heat grill to medium heat. Brush the pork with 2 tablespoons olive oil and place on grill. Cook for about 15 minutes, turning each side 90 degrees to make a crosshatch pattern. An instant-read thermometer inserted into the center should read at least 150 to 155 degrees F.
6. 6 Transfer pork to cutting board and let rest 8 to 10 minutes. Slice and serve with blackberry sauce.

By Chateau Ste Michelle

Ingredients

• ✓ espresso powder
• bittersweet chocolate
• semisweet chocolate
• butter
• egg
• sugar
• mashed potato
• cocoa powder
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 375 degrees F.
2. 2 Liberally spray six 6 oz ramekins with nonstick cooking spray and place on a baking sheet.
3. 3 In a double boiler, melt the chocolate and butter.
4. 4 Alternative: Use a medium size stainless bowl that sits on top of a small saucepan (with water in saucepan) if you do not have a double boiler. Do not let any water get into the melting chocolate.
5. 5 Remove from heat and cool.
6. 6 In a large mixing bowl beat eggs with hand mixer for several minutes and thoroughly foamy.
7. 7 Add sugar, dry mashed potatoes, cocoa powder, vanilla extract, espresso powder and salt. Beat a couple of minutes to mix.
8. 8 Add the melted chocolate mixture and beat for five minutes. This recipe works best if lots of air is incorporated into the mixture to make the cakes light and airy.
9. 9 Pour into ramekins. DO NOT under bake or over bake the cakes. Bake for 15 to 17 minutes. Keep your eye on them; you want them to be molten (a bit soft in the middle), but not too much.
10. 10 Let them rest a few minutes before serving. The center may sink a little - don't worry.
11. 11 Run a thin knife around the inside edge to help release the cakes.
12. 12 Top with powdered sugar and whip cream.

By Idahoan

Ingredients

• ✓ espresso powder
• cooking spray
• butter
• dark chocolate
• sugar
• vanilla extract
• all-purpose flour
• cocoa powder
• salt
• baking soda
• egg white
• chocolate chip

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a 13x18-inch baking sheet with parchment paper and lightly grease with nonstick spray.
2. 2 Place butter and chocolate in a microwave-safe bowl. Heat in 30-second intervals until melted, stirring between each interval. Stir in sugar, vanilla, and espresso. Set aside.
3. 3 Whisk together flour, cocoa powder, salt, and baking soda in a medium bowl.
4. 4 Beat egg whites in a large bowl with an electric mixer until frothy, 3 to 4 minutes. Pour in chocolate mixture and beat until combined. Mix in flour mixture until a thick batter forms.
5. 5 Spread batter onto the prepared baking sheet. Cover with plastic wrap. Place another baking sheet on top and smash it flat to ensure batter is as thin as possible. Remove the top baking sheet, peel off plastic wrap, and sprinkle chocolate chips over batter.
6. 6 Bake in the preheated oven until crisp, about 25 minutes. Allow brittle to cool on the baking sheet before breaking into pieces.

By Jeanna Fissel

Ingredients

• ✓ espresso powder
• graham cracker
• butter
• cream cheese
• white sugar
• egg
• vanilla extract
• cream cheese
• pumpkin
• white sugar
• egg
• pumpkin pie spice
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking pan with parchment paper, leaving an overhang on both sides.
2. 2 Mix graham crackers and butter together in a bowl. Press over the bottom of the prepared baking pan.
3. 3 Beat 8 ounces cream cheese with an electric mixer in a large bowl until smooth. Beat in ¼ cup sugar, 1 egg, espresso powder, and ½ teaspoon vanilla until blended. Pour latte layer over graham cracker crust and smooth with a spatula.
4. 4 Beat 8 ounces cream cheese in a separate bowl until smooth and creamy. Beat in pumpkin, ¼ cup sugar, 1 egg, pumpkin pie spice, ½ teaspoon vanilla, and cinnamon until blended and smooth. Pour pumpkin mixture over latte layer and smooth with a spatula.
5. 5 Bake in the preheated oven until center is just set, 40 to 45 minutes. Cool, about 30 minutes. Cover with aluminum foil and refrigerate until firm, 3 to 4 hours.
6. 6 Lift bars out of the pan using the parchment paper overhang. Cut into bars using a hot, wet knife.

By Stasty Cook

Ingredients

• ✓ espresso powder
• heavy cream
• powdered sugar
• vanilla extract
• salt
• cocoa powder
• butter
• buttermilk
• coffee
• vanilla extract
• egg
• butter
• white sugar
• brown sugar
• salt
• baking soda
• cocoa powder
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch rimmed baking sheet and line the bottom of the pan with parchment paper.
3. 3 Whisk flour, cocoa powder, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
4. 4 Beat brown sugar, white sugar, and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition.
5. 5 Mix in vanilla extract.
6. 6 Add in 1/3 of the flour mixture, and mix until just combined.
7. 7 Add in 1/2 of the coffee and buttermilk, and mix until just combined.
8. 8 Continue alternating additions of the flour mixture with coffee and buttermilk, mixing just until combined.
9. 9 Pour batter into the prepared pan; smooth into an even layer. Tap pan firmly on the counter several times to remove air bubbles.
10. 10 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, about 25 minutes. Do not overbake. Place cake on a wire rack and allow to cool completely.
11. 11 Meanwhile, make the frosting. Beat butter in a large bowl until completely smooth.
12. 12 Mix in cocoa powder, espresso powder, and salt until throughly combined. Mix in vanilla.
13. 13 Add in powdered sugar 1 cup at a time, mixing well after each addition.
14. 14 Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. If frosting is too thick, add more heavy cream.
15. 15 Spread frosting over the cooled cake.

By Kim

Ingredients

• ✓ espresso powder
• shortening
• heavy cream
• bittersweet chocolate
• heavy cream
• kosher salt
• vanilla extract
• chocolate-hazelnut spread
• confectioners' sugar
• butter
• shortening
• heavy cream
• bittersweet chocolate
• water
• vanilla extract
• egg
• vegetable oil
• milk
• salt
• baking soda
• baking powder
• cocoa powder
• white sugar
• all-purpose flour
• nonstick baking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of three 8-inch cake pans with parchment paper and spray with baking spray.
2. 2 Combine flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder in a large bowl and whisk until well combined. Add milk, vegetable oil, eggs, and 2 teaspoons vanilla extract to flour mixture and mix together using an electric mixer on medium speed until well combined. Reduce speed and carefully pour boiling water into cake batter. Beat on high speed for about 1 minute to add air to the batter. Distribute cake batter evenly between the prepared cake pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Remove from the oven and cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto serving plates or cooling racks. Let cool completely. Trim tops of cakes to level, if necessary.
4. 4 Place 8 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 3/4 cup cream and 1 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Remove from heat and pour boiling mixture over chocolate and whisk until melted and smooth. Cool to room temperature. Beat using an electric mixer on high speed until chocolate mixture is lighter in color and fluffy in texture, about 1 minute. Immediately proceed to assemble the cake before the the whipped chocolate fudge filling hardens, which makes it difficult to spread.
5. 5 To assemble the cake, place 1 cooled cake layer with the trimmed side up on a cake pan or serving plate. Spread 1/2 the whipped chocolate fudge filling evenly on top. Add the next layer and spread remaining chocolate fudge filling on top. Top with third layer, trimmed side down.
6. 6 To prepare the buttercream frosting, use a stand mixer affixed with the paddle attachment. Beat together butter and confectioners' sugar on low speed until well blended. Add chocolate-hazelnut spread and increase the speed to medium. Beat for 2 minutes. Add 1 teaspoon vanilla extract and kosher salt and whip for an additional 30 seconds. Add 2 tablespoons heavy whipping cream and beat until the frosting lightens slightly in color and texture, about 1 more minute.
7. 7 Frost entire cake with buttercream frosting and chill for at least 1 hour.
8. 8 For the chocolate drippys, place 4 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 1/4 cup cream and 1/2 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Pour boiling cream mixture over chocolate and whisk until melted and smooth. Let cool slightly, then pour mixture into a clean squeeze bottle. Let set until it has the consistency of thin ranch dressing. Squeeze on top of the frosted cake and allow to drip down the sides. Chill until chocolate is set. Decorate the top of the cake with assorted confections of your choice and serve at room temperature.

By Mama Fresh

Ingredients

• ✓ espresso powder
• white sugar
• espresso
• water

Instructions

1. 1 Stir sugar, espresso, water, and espresso powder together in a bowl with a fork until all the liquid is incorporated and the mixture has the consistency of wet sand. Pour mixture onto a baking sheet.
2. 2 Press sugar mixture by hand into a firmly-packed rectangle. Straighten the sides of the rectangle with a dough cutter or metal spatula. Cut mixture into small cubes and spread cubes slightly apart on the baking sheet. Dry cubes at room temperature until set, about 24 hours.

By Jennifer Ranger

Ingredients

• ✓ espresso powder
• chai tea
• coconut milk
• cinnamon
• honey
• coconut

Instructions

1. 1 Combine chai tea, coconut milk, espresso powder, and cinnamon in a blender; blend until smooth. Pour into 2 mugs; drizzle with honey and sprinkle with shredded coconut.

By Fioa

Ingredients

• ✓ espresso powder
• coconut milk beverage
• vegan chocolate chip
• cinnamon
• vanilla extract
• vegan whipped cream

Instructions

1. 1 Combine coconut milk beverage and chocolate chips in a small saucepan over medium heat. Bring to a slow boil, whisking constantly, until chocolate chips are melted, 2 to 3 minutes. Whisk in espresso powder and cinnamon until completely incorporated. Remove from heat and stir in vanilla. Top with vegan whipped cream.

By Yoly

Ingredients

• ✓ espresso powder
• whole milk
• almond meal
• white sugar
• cinnamon
• cardamom
• vanilla extract

Instructions

1. 1 Mix milk, almond meal, sugar, cinnamon, espresso powder, and cardamom in a large saucepan; bring to a simmer. Cook, stirring often, over low heat until slightly thickened, 20 minutes. Remove from heat and stir in vanilla extract. Chill in refrigerator until thickened, at least 3 hours.

By help007

Ingredients

• ✓ espresso powder
• all-purpose flour
• cocoa powder
• salt
• butter
• sugar
• egg
• vanilla extract
• peppermint candy cane

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 4 baking sheets with parchment paper.
2. 2 Whisk flour, cocoa, espresso, and salt together in a bowl.
3. 3 Cream butter and sugar together in a large bowl with an electric mixer until pale and fluffy. Add egg and vanilla extract; beat to combine. Add flour mixture and beat on low speed until well combined.
4. 4 Roll dough into 1-inch balls. Dip the tops of the cookies into the crushed candy canes. Place candy-side up on the prepared baking sheets, about 1 inch apart.
5. 5 Bake in the preheated oven until firm, 14 to 16 minutes. Transfer to a wire rack to cool.

By Watercat

Ingredients

• ✓ espresso powder
• sugar
• butter
• vanilla extract
• egg white
• all-purpose flour
• cocoa powder
• baking soda
• salt

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine sugar, butter, vanilla extract, and espresso powder together in a bowl; beat in egg whites. Stir flour, cocoa powder, baking soda, and salt together in a bowl. Mix flour mixture into egg mixture until batter is combined. Spread batter as thin as a slice of American cheese onto the baking sheet.
3. 3 Bake in the preheated oven until batter is nearly cooked through, about 20 minutes. Remove from the oven; cut a shallow square pattern into the batter with a sharp knife. Place back into the oven; bake until batter is crisp, about 5 minutes.
4. 4 Cool in the pan for 5 minutes before transferring to a wire rack to cool completely; break into squares.

By Mere

Ingredients

• ✓ espresso powder
• milk
• white sugar
• cocoa powder
• salt
• egg yolk
• dark chocolate
• heavy cream
• vanilla extract

Instructions

1. 1 Heat milk, sugar, cocoa powder, espresso powder, and salt in a saucepan over medium heat, stirring often, until milk is barely simmering.
2. 2 Beat egg yolks in a bowl; gradually stir in about 1/2 cup hot milk mixture. Beat until smooth. Transfer egg yolk mixture back to the saucepan and continue cooking and stirring until thickened, about 5 minutes.
3. 3 Meanwhile, melt dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
4. 4 Remove saucepan from heat and stir melted chocolate into milk-egg mixture; transfer mixture to a large bowl, cover, and refrigerate until well-chilled, 4 hours to overnight.
5. 5 Stir cream and vanilla extract into chilled chocolate mixture and pour into an ice cream maker. Freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be placed in the freezer at least 2 hours or overnight.

By James Robb

Ingredients

• ✓ espresso powder
• sugar
• butter
• water
• yogurt
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• baking powder
• salt
• chocolate-hazelnut spread

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 14 muffin cups with paper liners and set aside.
2. 2 Combine sugar and butter in a large bowl; beat until creamy. Dissolve espresso powder in hot water. Add to the butter mixture along with the yogurt, eggs, and vanilla. Mix well.
3. 3 Whisk flour, cocoa powder, baking powder, and salt together. Fold into the wet ingredients just until combined. Do not overmix.
4. 4 Divide 1/2 of the batter evenly among the prepared muffin cups, filling only halfway. Drop a heaping teaspoon of chocolate-hazelnut spread in the center of each. Top with the remaining batter.
5. 5 Bake in the preheated oven until the center springs back lightly touched with your finger, 15 to 18 minutes. Cool for 10 minutes in the pan before transferring muffins to a cooling rack to cool completely.

By Kim's Cooking Now

Ingredients

• ✓ espresso powder
• ice
• chocolate syrup
• heavy cream
• vodka
• coffee liqueur
• brown sugar
• vanilla extract
• cinnamon
• salt

Instructions

1. 1 Combine ice, 1/4 cup chocolate syrup, heavy cream, vodka, coffee-flavored liqueur, brown sugar, vanilla extract, cinnamon, espresso powder, and salt in a blender; blend until smooth.
2. 2 Drizzle the inside of 4 glasses with 1 tablespoon chocolate syrup to make a decorative pattern; pour in mudslide to within 1 inch of the top.

By ImprovisationalChef84

Ingredients

• ✓ espresso powder
• butter
• cocoa powder
• dark chocolate
• butter
• coconut oil
• egg
• white sugar
• vanilla extract
• salt
• confectioners' sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Grease an 8-inch baking pan with 1 teaspoon butter. Add cocoa powder; move pan around to spread evenly. Turn pan upside down over the sink; tap gently to remove excess cocoa. Place baking pan inside a larger baking pan.
3. 3 Place chocolate, 1/4 cup butter, and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is almost completely melted, 4 to 5 minutes. Remove from heat.
4. 4 Bring 4 cups water to a simmer in the same saucepan from the double boiler.
5. 5 Whisk eggs and sugar together in a large bowl. Mix vanilla extract and espresso together in a separate bowl until espresso is dissolved. Pour vanilla extract mixture into egg mixture. Add salt. Stir in cooled chocolate mixture.
6. 6 Pour chocolate batter into the prepared 8-inch pan. Pour simmering water into the larger baking pan to create a hot water bath.
7. 7 Bake brownies in the water bath in the preheated oven until a toothpick inserted into the center comes out mostly clean, with a few crumbs attached, 52 to 55 minutes.
8. 8 Remove 8-inch pan carefully from the hot water bath. Invert onto a wire rack lined with parchment paper. Cool for 30 minutes. Refrigerate until firm, about 3 hours. Cut into squares and sprinkle with confectioners' sugar.

By LaurenMarie

Ingredients

• ✓ espresso powder
• butter
• white sugar
• salt
• egg
• vanilla extract
• dark chocolate
• cocoa powder
• all-purpose flour
• semisweet chocolate chip
• hazelnut
• hazelnut

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and salt; beat until combined. Beat in egg and vanilla extract until well-blended. Blend in melted chocolate, cocoa powder, and espresso. Mix in flour gradually, until batter is smooth. Fold in chocolate chips, chopped hazelnuts, and ground hazelnuts.
3. 3 Drop heaping tablespoons of cookie batter 2 inches apart onto baking sheets. Use the back of a wet fork to flatten each cookie slightly, making a crisscross pattern.
4. 4 Bake in the preheated oven until set and edges start to darken, about 15 minutes. Let cool a few minutes before serving.

By noraspice

Ingredients

• ✓ espresso powder
• pie crust
• pumpkin puree
• sweetened condensed milk
• egg
• pumpkin pie spice
• salt
• cream cheese
• granulated sugar
• egg yolk
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Fit pie crust into a 9-inch pie dish and place it on a baking sheet.
2. 2 Combine pumpkin puree, condensed milk, eggs, pumpkin pie spice, and a pinch of salt in a large bowl; mix until combined. Pour into the pie crust, leaving a bit of room at the top.
3. 3 Combine cream cheese, granulated sugar, espresso powder, egg yolk, vanilla, and a pinch of salt in a medium bowl; whisk until combined and smooth.
4. 4 Dollop the cream cheese mixture over the pumpkin pie filling then use a toothpick or thin knife to swirl the cream cheese into the pumpkin.
5. 5 Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 35 to 40 minutes. Remove from the oven, set on a wire rack, and cool completely before serving.

By Yossy Arefi

Ingredients

• ✓ espresso powder
• chocolate wafer cookie
• butter
• sugar
• kosher salt
• cream cheese
• white sugar
• semisweet chocolate chip
• sour cream
• coffee-flavored liqueur
• irish cream liqueur
• egg
• white chocolate curl

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil; set aside.
2. 2 Pulse chocolate wafer cookies in a food processor until finely chopped. Add butter, 1 tablespoon sugar, espresso powder, and 1/2 teaspoon salt; pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
3. 3 Bake in the preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove from oven and set aside to cool while you prepare cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
4. 4 Combine cream cheese and remaining 1 1/3 cups sugar in the bowl of an electric stand-mixer fitted with the paddle attachment. Beat on medium-high speed until completely smooth and creamy, 1 to 2 minutes, scraping down sides as necessary. Add melted chocolate and beat until incorporated, about 30 seconds. Add sour cream and beat until combined, about 30 seconds. Add coffee liqueur, Irish cream liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
5. 5 Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.
6. 6 Bake in the preheated oven until filling is set but still slightly jiggly in the center, 60 to 65 minutes. Turn oven off and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.
7. 7 Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer cheesecake onto a cake stand or serving plate. Top with white chocolate curls. Slice and serve cold or at room temperature.

By Marianne Williams

Ingredients

• ✓ espresso powder
• butter
• white sugar
• egg
• vanilla extract
• pastry flour
• cinnamon
• baking powder
• orange zest
• chocolate chip
• apricot
• cranberry
• almond
• egg white

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line it with parchment paper.
2. 2 Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
3. 3 Sift together the flour, cinnamon, and baking powder in a separate bowl. Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
4. 4 Shape dough into two equal logs approximately 12 inches long by 2 inches diameter. Place logs on baking sheet, and flatten out to about 1 inch thickness. Brush the log with egg wash.
5. 5 Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
6. 6 Reduce oven temperature to 325 degrees F (165 degrees C). Bake until they start turning light brown, 15 to 20 minutes. Cool completely, and store in an airtight container at room temperature.

By Mrs. Dee

Ingredients

• ✓ espresso powder
• all-purpose flour
• white sugar
• cocoa powder
• baking powder
• baking soda
• salt
• almond milk
• canola oil
• apple cider vinegar
• vanilla extract
• confectioners' sugar
• green tea powder
• almond extract
• vanilla extract
• almond milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place liners into a 12-cup muffin tin.
2. 2 Combine flour, sugar, cocoa powder, baking powder, espresso powder, baking soda, and salt in a large bowl. Sift flour mixture into another bowl and sift again back to the first bowl. Add almond milk, oil, vinegar, and vanilla extract and beat using an electric mixer on medium speed until well combined. Fill each lined muffin cup 1/3 full of batter.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
4. 4 While cupcakes are baking, sift confectioners' sugar into a bowl and add matcha powder. Whisk together to blend. Add almond extract and vanilla extract and stir to combine. Mix in almond milk 1 teaspoon at a time using a whisk or spoon until icing reaches a good spreading consistency.
5. 5 Allow cupcakes to cool completely before icing, about 1 hour.

By Sandra Garth

Ingredients

• ✓ espresso powder
• milk
• chocolate sandwich cookie
• confectioners' sugar
• vanilla extract
• butter
• cream cheese
• vegetable oil
• sour cream
• vanilla extract
• water
• egg
• brown sugar
• white sugar
• salt
• cinnamon
• baking powder
• baking soda
• cocoa powder
• all-purpose flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
2. 2 Whisk flour, cocoa powder, baking soda, baking powder, espresso powder, cinnamon, and salt together in a bowl. Whisk in white sugar and brown sugar.
3. 3 Beat eggs, water, and vanilla extract together in a separate bowl. Add sour cream and oil and beat well. Add egg mixture to the bowl with the flour mixture and mix well until no dry spots remain. Spoon batter into the prepared muffin cups, filling each 3/4 full.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
5. 5 Meanwhile, place cream cheese and butter into the bowl of a stand mixer and cream together until smooth. Add vanilla extract and mix. Add confectioners' sugar and mix on medium-low speed; whip into a firm consistency, 2 to 5 minutes. Frosting will thicken as you whip. Add milk 1 tablespoon at a time to thin if necessary.
6. 6 Crush whole cookies into crumbs in a food processor. Mix cookie crumbs into frosting using a rubber spatula. Chill frosting in the refrigerator for about 15 minutes before piping onto cooled cupcakes.

By Jessica Horton

Ingredients

• ✓ espresso powder
• sweetened condensed milk
• graham cracker crumb
• white sugar
• ground ginger
• butter
• banana
• heavy cream
• powdered sugar
• chocolate

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix graham cracker crumbs, white sugar, ginger (if using), and melted butter together in a medium bowl. Press mixture into an ungreased 9-inch fluted tart pan with a removable bottom or 9-inch pie pie plate.
3. 3 Bake crust in preheated oven until set, about 12 to 15 minutes. Cool crust on a wire rack for 15 minutes.
4. 4 Spread dulce de leche in the cooled crust; arrange bananas evenly on top.
5. 5 Beat heavy cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Spread whipped cream over bananas.
6. 6 Editor's Note:
7. 7 Refrigerate pie for at least 2 hours to overnight. Sprinkle with chocolate shavings, cocoa powder, and/or espresso powder, if desired, before serving. This recipe was tested in our test kitchen in May 2023 and updated to use canned dulce de leche. We also reduced the amount of butter in the crust. The original recipe called for 1 cup.

By Madeleine

Ingredients

• ✓ espresso powder
• bittersweet chocolate
• salt
• all-purpose flour
• white sugar
• vanilla extract
• egg yolk
• egg
• butter
• vegetable oil
• vegetable oil
• unsweetened chocolate
• water
• cocoa powder
• water
• all-purpose flour
• ginger
• cinnamon
• vanilla extract
• egg
• maple syrup
• pumpkin puree
• white sugar
• butter
• cream cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan; line the bottom with aluminum foil, leaving a 1-inch overhang on all sides and grease the foil.
2. 2 Beat cream cheese and butter together in a medium mixing bowl on high speed until well combined, about 30 seconds. Add sugar and mix well.
3. 3 Beat pumpkin, maple syrup, egg, vanilla extract, cinnamon, and ginger into cream cheese mixture until combined. Stir in flour and set cream cheese mixture aside.
4. 4 Whisk boiling water, cocoa, and espresso together in a bowl until smooth. Add unsweetened chocolate and whisk until melted. Whisk in oil and butter. Add eggs, egg yolks, and vanilla extract and whisk until mixture blends and comes together. Mix in sugar. Stir in flour and salt and fold bittersweet chocolate into brownie batter.
5. 5 Spread brownie batter into the prepared pan and spoon cream cheese mixture on top in several mounds. Use a knife to gently swirl cream cheese into chocolate batter.
6. 6 Bake in the preheated oven until the center is very set and a toothpick inserted in the center comes out clean, about 50 minutes.
7. 7 Cool brownies in the pan on a wire rack. Use foil to lift cooled brownies out of pan and slice.

By comfortablefoodcom

Ingredients

• ✓ espresso powder
• chocolate cake mix
• chocolate milk
• canola oil
• egg
• sweetened condensed milk
• half and half
• evaporated milk
• cocoa powder
• confectioners' sugar
• cocoa powder
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
2. 2 Beat cake mix, chocolate milk, canola oil, eggs, and espresso powder together in a large bowl with an electric hand mixer on a low speed until dry ingredients are moistened. Increase speed to medium and continue beating another 2 minutes; pour into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove cake from the oven and allow it to cool in the pan until it is no longer hot to the touch. While the cake is still warm, poke lots of holes all over the cake with a small skewer or a fork.
4. 4 Whisk sweetened condensed milk, half-and-half, evaporated milk, and 3 tablespoons cocoa powder together in a bowl until cocoa is mostly incorporated into the liquid; slowly pour chocolate milk mixture evenly over cake. Allow cake to cool completely as liquid soaks into it.
5. 5 Sift confectioners' sugar and cocoa powder together in a bowl.
6. 6 Beat heavy whipping cream in a stand mixer on medium speed for about 1 minute. While continuing to mix, add sugar-and-cocoa mixture to cream in 2 batches, allowing the first to incorporate before adding the second. Increase mixer speed to medium-high; beat until soft peaks form and the cream is thickened and spreadable. Spread chocolate whipped cream on cake to serve.

By MrsFisher0729