What you need: Makes 24 little squares, 20 mini muffins or about 14 cupcakes
1 and 1/2 cup all purpose flour
2 tsp cocoa powder
1 cup sugar
1/2 cup butter
3 tsp instant coffee powder
1 cup boiling hot water
2 tsp baking powder
1/4 tsp salt
2 tsp vanilla extract
I used the mini squares silicone pan, you may use the same, or mini muffin/cupcake pans.
Preheat the oven to 350 degrees F.
Sift flour, cocoa, baking powder, and salt into the bowl.
In another bowl, whisk the butter, sugar and vanilla until combined. Add in the eggs and beat on medium until light and fluffy. Slowly combine the flour mixture into the wet mixture, beating on low speed.
Mix the coffee powder into boiling water. Once it is a smooth blend, pour it into the cake batter and fold in with a spatula.
Spray cooking spray into the cake cavities. You may also grease and flour them if you like. Pour the batter into the cake pan, filling the cavities about 3/4th full.
Bake for 20-25 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out to cool completely.
For the caramel icing: Makes enough to cover the coffee bites, and some left to finger lick.
1/2 cup light brown sugar
1/2 cup confectioners sugar
1/2 cup milk and a few tsp more
1 and 1/2 Tbsp butter
In a saucepan over medium heat, melt the butter, and mix in nearly all of the milk and brown sugar. Boil vigorously for 1 minute.
Remove the mixture from heat, and beat in 1/4 cup confectioners' sugar. Let it cool a bit. Mix in the remaining sugar.
Add more milk if the mixture is too thick. Glaze the coffee bites with caramel icing. Decorate it with little chocolates. Your dessert is ready to devour. Enjoy!
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