mocha

Moist coffee cupcakes with an irresistible mocha buttercream frosting

Coffee Cupcakes With Mocha Buttercream Frosting

(225 grams) unsalted butter, room temperature

(448 grams) powdered sugar, sifted

salt

heavy cream

coffee (cooled to room temperature)

(14.3 grams) instant espresso powder

(28.3 grams) cocoa powder,

(384 grams) all-purpose flour

(5 grams) baking powder

(10 grams) baking soda

(5 grams) salt

cinnamon

nutmeg

espresso powder

(402 grams) granulated sugar

(223 grams) vegetable oil

(184 grams) milk, room temperature

(236 grams) strong brewed coffee (I recommend double strength

eggs, room temperature

(10 grams) vanilla

Preheat your oven to 350 degrees F. Line...

Preheat your oven to 350 degrees F. Line your cupcake pan with liners or grease with butter and flour.

Mix the flour, baking soda, baking powder, salt,...

Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, espresso powder, and sugar in a medium bowl.

Whisk vigorously the oil, milk, coffee, eggs, and...

Whisk vigorously the oil, milk, coffee, eggs, and vanilla together in a large bowl.

Slowly add the flour mixture to the coffee...

Slowly add the flour mixture to the coffee mixture and mix to combine. Do not over mix.

Evenly distribute the batter among the liners. You...

Evenly distribute the batter among the liners. You may need to make a second batch.

Bake the cupcakes for about 25 - 30...

Bake the cupcakes for about 25 - 30 minutes, or until a toothpick comes out clean.

Allow the cupcakes to completely cool.

Cream the butter until light and fluffy.

Slowly add the powdered sugar and salt.

Mix the cream, espresso, coffee, salt, and cocoa...

Mix the cream, espresso, coffee, salt, and cocoa powder together, then slowly add to the frosting while beating the mixture. You may not need all of the liquid. 

Frost, dust with extra cocoa powder, and enjoy!

A &quot;chaffle&quot; is a waffle made with cheese and eggs, and around here we add one more ingredient: Keto Chow (OK, you can actually add additional ingredients like sugar-free chocolate chips but the core recipe is really simple =). We&#x27;ve tried these with just about every flavor of Keto Chow: the sweet flavors make great traditional waffles, the savory flavors make amazing buns, pizza crusts, and more!

3 ingredient Keto Chow Chaffles (sweet or savory)

eggs

cheese (we typically use mozzarella or Monterey jack)

Keto

Crack open and empty eggs into a bowl

Add cheese.

Add Keto Chow.

Add other ingredients like chocolate chips if desired

Mix to get the clumps out

Put a small amount of the mixture into the waffle maker, this will take a bit of practice to get right but it&#x27;s around 2 tablespoons. You&#x27;re only filling it maybe halfway.

A "chaffle" is a waffle made with cheese and eggs, around here we add one more ingredient: Keto Chow (OK, you can actually add additional ingredients like sugar-free chocolate chips but the core recipe is really simple =). We've tried these with just about every flavor of Keto Chow: the sweet flavors make great traditional waffles, the savory flavors make amazing buns, pizza crusts, and more!

https://www.ketochow.xyz/2019/09/keto-chow-chaffles-sweet-or-savory/

Chaffles are all the rage these days, and frankly: for good reason. They're extremely easy to make, taste great, and really fill the need for waffles, buns, pizza crusts, and more. This super-simple, 3 ingredient recipe is something we've been cooking up around here and wanted to share with everyone. You can use any of the flavors of Keto Chow, here are some of our favorite uses:

* Use eggnog, chocolate, banana, or any of the other sweet flavors to make an amazing waffle. Throw on some whipped cream and you're all set!
* Use the Creamy Tomato Basil Keto Chow to make pizza crusts
* Use the Savory Chicken Soup to make a bun/roll for burgers or a grilled cheese sandwich
* Use Spicy Taco Soup to make a soft taco shell

These milk chocolate mocha blondies are extra flavorful with espresso powder, butter, brown sugar, milk chocolate, and a hefty dose of vanilla extract. Add an extra egg yolk for the best texture. Review recipe notes before beginning.

Milk Chocolate Mocha Blondies

cups (250 grams) all-purpose flour (spoon & leveled)

teaspoon baking powder

teaspoon salt

Tablespoons (200 grams) unsalted butter, melted + slightly cooled (see note)

espresso powder (see note)

(300 grams) packed light or dark brown sugar

1 large egg + 1 egg yolk,

Tablespoon pure vanilla extract

chocolate

Tablespoon warm water

(90 grams) confectioners’ sugar

Tablespoon milk cream

Preheat the oven to 350°F (177°C). Grease a 9-inch square pan or line with parchment paper, leaving an overhang on the sides to lift the finished blondies out (makes cutting easier). Set aside.

Whisk the flour, baking powder, and salt together in a large bowl.

In a medium bowl, whisk the melted butter and espresso powder together. Whisk in the brown sugar until combined, then whisk in the egg, extra egg yolk, and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk or stir until combined. Batter is pretty heavy and thick, so I usually use a rubber spatula. Fold in the chocolate.

Evenly spread batter into prepared pan. Bake for about 30-35 minutes, or until a toothpick comes out *mostly* clean. A couple moist crumbs are ok, as long as it&#8217;s not wet. Remove from the oven and cool blondies completely in the pan set on a wire rack.

Make the glaze

Using a fork, mix the espresso powder and warm water together in a medium bowl. Whisk in the confectioners&#8217; sugar and milk/cream. For thinner glaze, whisk in more milk/cream. For thicker glaze, whisk in more confectioners&#8217; sugar.

Drizzle over cooled blondies. Lift the blondies out using the parchment paper overhang on the sides. Cut into squares.

Cover and store leftover blondies (with glaze) at room temperature for up to 2-3 days or in the refrigerator for 1 week. Blondies without glaze are fine covered at room temperature for a week.

If anyone is interested in a small-batch version, I halved everything except for the egg (I used a whole egg) and the baking powder (which I omitted entirely). Baked in a loaf pan for 20-25 min. I haven't made the original to speak to textural changes, but the half-recipe was very good (and means I won't gain a million pounds over the next week, haha).

These were outstanding!!! I love everything about coffee and chocolate AND I love chocolate chip cookies and bars. This was seriously the most perfect dessert, impossible to stop eating!

I love how trustworthy your recipes are. These are so good. Your blondies recipes never fail me.

Just made these this morning and they are AMAZING!! I highly recommend making them. I also wanted to share that I picked up some Nestle Espresso Morsels (aka chocolate chips with coffee in them) at the store and I mixed 4 ounces of chopped milk chocolate and a cup of the espresso morsels in the batter for even more coffee flavor! Thanks for all the great recipes, Sally!

I made these for my family and they loved them! I used dark chocolate chips and espresso chips. Easy recipe to follow and comes together quickly. Thanks Sally!

Mine turned out flat, greasy and hard as a brick! I followed the recipe exactly. What did I do wrong?? Am I the only one?

Super yummy!  My whole family loves them!  Thanks!

Hi Sally! I made these beauties and had to freeze 1/2 of them so we didn’t gobble them all down. They froze beautifully and . . . I also froze the glaze separately! It worked! I’ve done that before with the glaze for cinnamon rolls, which also worked. I find this a game changer, especially because it’s rare we need a whole pan of glazed [anything]. Ate the frozen ones, glazed, last night. Very, very good! Thanks for all your great recipes!!

Hey sally,

I have made these twice now and they are delish, however, they always turn out super gooey. Almost like they are raw but the toothpick comes out clean. Are they just supposed to be more fudgy than cake like?

Absolutely delicious once again Sally! Loved the combo of coffee and chocolate (I used dark chocolate) and was plenty sweet for me with 50g less sugar. The blondie texture is simply divine! Crispy on the edge, chewy fudge middle and gorgeous crinkly top :) I'll be making this one over again, thanks!

Thank you for another great recipe,i followed the recipe exactly,the batter went so flat when it came out of the oven
i used 13*9 inch pan as instructed but the blondies came out so thin,tastes great but so thin,no idea why.

Absolute perfection. I used 1/2 milk chocolate and 1/2 semi-sweet chocolate. The blondies were exactly as your described. The only downside is portion control. I want to eat the whole pan!

I used semisweet chocolate chips because I'm not a fan of milk chocolate. Super yum yum!

Coffee and chocolate-flavoured Baileys go together to create this fashionable mocha martini drink.

Baileys chocolate martini recipe

Baileys Chocolat Luxe liqueur

milliliters Smirnoff Red Vodka

espresso

Ice cubes

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6119946986001&=domain=taste

5348771529001-6119946986001

Combine the holy trinity of chocolate, coffee and hazelnut for a blissfully indulgent cake. It makes the perfect centrepiece dessert at a family dinner

Mocha & hazelnut cake

butter

plain flour

dark chocolate

tsp espresso powder

blanched hazelnuts

light brown soft sugar

¾ tsp bicarbonate of soda

soured cream

tsp vanilla extract

hazelnut oil

tbsp espresso powder

icing sugar

milliliters double cream

sugar

Heat oven to 180C/160C fan/gas 4. Butter two 20cm cake tins and line the bases, then dust well with flour and tap out the excess. Put the chocolate in a small bowl set over a pan of gently simmering water. Stir until melted, then set aside to cool.

Mix the espresso with 250ml boiling water, then leave to cool. Blitz the hazelnuts in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> until finely ground.

Combine the ground hazelnuts, sugar, flour, a good pinch of salt and the bicarb in a <a href="https://www.bbcgoodfood.com/content/top-five-food-mixers">mixer</a>. Mix the eggs, soured cream, vanilla, butter, hazelnut oil and the cooled espresso in a jug. With the mixer on a low speed, gradually add the egg mixture to the sugar mixture and combine until smooth. Add the melted chocolate and beat for 15 seconds.

Divide the batter between the tins (it&rsquo;ll be quite thin at this stage) and bake for 35-40 mins, or until a skewer inserted into the middle of each cake comes out clean. Leave to cool in the tin for 10 mins, then run a knife around the edge and turn the cakes out onto a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire cooling rack</a>. Leave to cool completely.

For the buttercream filling, dissolve the espresso powder in 1 tbsp boiling water and leave to cool. Beat the butter and icing sugar in a mixer or by hand in a bowl, gradually adding the cooled coffee. Use a palette knife to spread the buttercream over the top of one sponge.

To make the topping, gently heat the cream, espresso powder and sugar in a pan, stirring to help the sugar and coffee dissolve. Take off the heat and add the chocolate. Stir to melt until smooth and glossy, then leave to cool until thickened. Toast the whole hazelnuts in a dry frying pan, leave to cool, then chop very roughly (you&rsquo;ll want some halves in the mixture).

Place the top layer of cake onto the bottom layer and cover with the glaze. Scatter the hazelnuts on top.

Heat up your Keto Chow in a mug and enjoy the warm deliciousness! Perfect for a fall or winter morning.

Hot Keto Chocolate

Chocolate

Grab one serving of Keto Chow that you mixed up previously out of your fridge.

Pour into a mug, microwave that on high for 30 seconds.

Stir, put back in microwave on high for 30 seconds. Repeat until it gets to desired temperature.

Enjoy!

Chocolate Cookie Mocha Pie

unsalted butter

granulated erythritol

eggs (room temperature)

black cocoa

tsp baking powder

oz cream cheese (softened)

whipped cream

sweetener

Mocha Keto Chow ((or 1 scoop))

With a mixer on medium speed, cream butter, then add sweetener and eggs and mix again.

Add the cocoa and baking powder and mix on slow at first, and then medium speed until combined.

Add to the bottom of a greased 9” pie dish. Do not place on the sides of pie dish. Withhold ¼ cup of the mix and add to a separate greased baking dish.

Bake both at 350 degrees for 15 minutes. Cool completely. Make crumbs out of the extra dish.

*For High Altitude or smaller pie dish, add 3-5 minutes of bake time. Keto Chow used a 10&quot; springform pan lined with greased parchment paper to make removal easier.

CHOCOLATE COOKIE CRUST

On medium speed, whip cream cheese until it’s nice and smooth.

Add whipped cream and mix again. Note: use whipped cream, not heavy whipping cream.

Add sweetener and mocha keto chow and whip until everything is combined. You may have to scrape the sides.

Add filling to the cooled pie crust and refrigerate for at least one hour, but the longer the better. Add whipped cream and the crumbs on top and a chocolate drizzle if desired.

MOCHA FILLING

Gluten Free Mocha Muffins are chocolate muffins made with coffee and chocolate chips. It’s an easy and simple gluten free muffin recipe to make!

Gluten Free Mocha Muffins Recipe

(46 g) Dutch Processed Cocoa Powder

xanthan gum (omit

(152 g) granulated sugar

baking powder

baking soda

fine sea salt

chocolate chips/chunks

buttermilk, room temperature (see notes for dairy free)

strong brewed coffee, room temperature

avocado oil

vanilla extract

Preheat oven to 400 degrees and line a...

Preheat oven to 400 degrees and line a 12-cup (standard) muffin tin with paper liners or spray with non-stick spray.

In a large bowl, whisk together the gluten...

In a large bowl, whisk together the gluten free flour, cocoa powder, xanthan gum, granulated sugar, baking powder, baking soda, and salt. Stir in the chocolate chips and then set the bowl aside.

In a medium bowl, whisk together the eggs,...

In a medium bowl, whisk together the eggs, buttermilk, coffee, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until combined.

Transfer the batter to the prepared muffin cups,...

Transfer the batter to the prepared muffin cups, dividing the batter evenly.

Bake the muffins at 400 degrees for 15-18...

Bake the muffins at 400 degrees for 15-18 minutes or until done. Cool the muffins in the pan for 5 minutes and then remove them from the pan to cool completely on a wire rack.

No matter what, whether you like gingerbread or not, you will like these. You just will.

Gingerbread Surprise Beignets with Spiced Mocha Hot Chocolate.

active dry yeast

brown sugar

water

buttermilk

unsalted butter (melted)

molasses

bread flour

ginger

cloves

Nutella - optional (24 tablespoons)

canola oil (for deep-frying)

sugar (for sprinkling)

cocoa powder

instant coffee

kosher salt

milk (I used 2%)

heavy cream coconut milk

Mix the yeast, brown sugar and water in the bowl of a stand mixer fitted with the dough hook. Let sit for 10 minutes and allow the yeast to proof, it will foam up. Once the yeast is ready, add the eggs, salt, buttermilk, melted butter, molasses and vanilla.

Add 2 1/2 cups flour, the ginger, cinnamon, nutmeg and all-spice, mix on medium until combined. Continue adding the remaining 1/2 cup of flour slowly until it is all incorporated. Dough will be sticky. At this point begin adding a tablespoon of flour at a time until the dough pulls away from the sides and forms a smooth ball (about 4-6 minutes). If you don’t have a mixer or would rather knead the dough with you hands, place the dough on a floured surface and knead until smooth, adding a little more flour as needed (about 8-10 minutes). The dough may still be a bit sticky, but shouldn’t be overly so.

Spray a bowl with cooking spray and place the dough inside, cover with some plastic wrap on top. Let rise for 2 hours in a warm spot. When the dough is ready place the dough on a lightly floured surface and roll out into a square or rectangle.

To make unstuffed beignets: Roll to 1/4 inch thick. Use a pizza cutter, knife or pastry cutter to cut the dough into 3×3 inch squares (about 25 squares).

To make Nutella stuffed beignets: When the dough is ready place the dough on a lightly floured surface and roll out into a square or rectangle. Roll to 1/8 inch thick. Use a knife or pastry cutter to cut into 3×3 inch squares (about 50 squares).

Scoop out a scant teaspoon of Nutella and place in the middle of a square. Gently place another square on top and pinch the sides together. Fold each side in about 1/4 inch and pinch again. It is VERY important that the beignet is well sealed. If not, it could pop open while it fries and all the filling will spill out!*

Place a deep, heavy bottom pot on the stove and add enough oil to fill the pot about 1 to 1 1/2 inches deep. Turn the burner to medium and preheat the oil to 350 degrees F. I would recommend using an instant read thermometer so you know the exact temperature at all times.

Once the oil is ready, fry 4-6 beignets at a time depending on the size of your pot. Use a slotted spoon to flip them over every 30 seconds. Fry for 2-3 minutes or until golden brown on both sides. If they are taking longer than 3 minutes to brown you need to turn your burner up and make sure your oil is at the correct temperature. Remove with the slotted spoon and place on paper towels to drain. Repeat with remaining squares. Dust the warm beignets with powdered sugar on both sides.

Beignets

In a small bowl, mix together the cocoa powder, sugar, cinnamon, instant coffee and salt. Heat a large saucepan over medium heat. Add the milk and cream. Bring it to a simmer, stirring every few minutes. Sprinkle the dry chocolate mixture over the hot milk, turning the heat down to low. Whisk continuously until smooth (do not let it boil), then whisk in the chopped chocolate and vanilla extract.

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