Mocha Almond Biscotti

Mocha Almond Biscotti | Revamperate Mocha Almond Biscotti | RevamperateBiscotti is one of my favorite things to make lately. It’s incredibly easy and it’s a great excuse to eat cookies for breakfast. Who doesn’t love that? 

I made this chocolate peanut butter chip biscotti a couple months ago, and it’s a tough call between that and this mocha almond biscotti. So if you’re the type who likes to dip their biscotti in coffee, it’s like double the coffee! A little chocolate, coffee and almonds combine to create a great cookie. Whether eaten alone or with your cup of morning coffee, it’s a great combination. 

When I made this batch, the dough expanded a bit more than I expected, so I actually cut the biscotti in half so that it wouldn’t be so long. I recommend forming the dough into a fairly thin log so that you don’t have to cut it into smaller pieces, unless you want to of course. 

Anyway, here’s how to make it! 

Mocha Almond Biscotti | RevamperateIngredients (makes 10-14 pieces):

  • 1/2 cup butter, room temperature 
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 tbsp ground coffee, dissolved in 1 tbsp water 
  • 2 cups flour
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sliced almonds
  • 4 oz. dark chocolate, melted

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. 

In one bowl, whisk together the flour, cocoa powder, baking soda and salt and set aside. 

Beat the butter and sugars together for about two minutes until pale. Add each egg and the vanilla, beating well between each addition. Then add the dissolved coffee. Slowly mix in the dry ingredients in batches and then stir in the almonds with a spatula. 

Shape the dough into a large log on the parchment paper. Bake for 30 minutes, remove from the oven to cool for about 5 minutes, and cut into 1-inch slices. Place the slices on their sides and bake again for about 5 minutes. With a pair of tongs, turn each piece over and bake for an additional 5 minutes. At this point, they should feel slightly crispy to the touch. Cool completely on a wire rack. 

Mocha Almond Biscotti | RevamperateEnjoy with your morning coffee or just a glass of milk, and you’re sure to enjoy! 

Chocolate Cupcakes with Coffee Buttercream Frosting

Chocolate Coffee Cupcakes | Revamperate Chocolate Coffee Cupcakes | RevamperateAnyone else need a pick-me-up on this Monday morning? 

If you’re like me and need some chocolatey coffee in your morning, then these chocolate cupcakes with coffee buttercream are for you. So it’s OK to have cupcakes for breakfast if there’s coffee, right?! Right?

These are some darn good cupcakes, but the frosting is probably the best part. I’m still not the biggest coffee-lover (just a caffeine-lover), but the balance between coffee and chocolate is perfect. To dress them up a bit, I used a round tip to pipe the frosting and coated the it in chopped chocolate covered almonds. Plus, how cute are those cupcake liners?!

Chocolate Coffee Cupcakes | Revamperate Chocolate Coffee Cupcakes | RevamperateI used the chocolate cake recipe from my chocolate espresso cupcakes because the espresso added some extra richness to the cake, which pairs really well with the coffee frosting. 

Coffee buttercream ingredients: 

  • 1 tbsp instant coffee
  • 1 tbsp hot water
  • 2 tsp vanilla extract
  • 1 cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1-2 tbsp milk

Bring water to a boil. Then combine the hot water water, coffee granules, and vanilla extract in a small bowl and stir until the coffee dissolves. Set aside to cool. 

Beat the butter with a paddle attachment on medium speed for about 2 minutes until the butter is pale and fluffy. Add the powdered sugar a little at a time, scraping the bowl as you go, until fully mixed and airy, about 3 minutes. Mix in the coffee mixture followed by the milk until the frosting is fully mixed. 

Chocolate Coffee Cupcakes | RevamperatePipe the frosting onto cooled cupcakes and top with sprinkles, crushed nuts or even chocolate covered espresso beans!

Vanilla Coffee Cupcakes with Baileys Irish Cream Frosting

Vanilla Coffee Cupcakes and Baileys Frosting | RevamperateVanilla Coffee Cupcakes and Baileys Frosting | Revamperate
I know St. Patty’s Day is over, but that doesn’t mean you can’t still celebrate the Irish! These brewed coffee vanilla cupcakes are like cheat baking. They’re made with regular cake mix, but you’d never know it by the taste. Even better, they’re topped with Baileys Irish cream frosting, making them taste like good ‘ol Irish coffee.

Cake ingredients (makes 22-24 cupcakes):

  • 1 box of vanilla cake mix (I used Duncan Hines)
  • Eggs or egg whites (my white mix called for egg whites)
  • Vegetable oil
  • Brewed coffee

Mix the cake according to the direction on the box BUT replace the water with brewed coffee. I brewed a pot of regular, medium-strength coffee and mixed in 1 1/3 cup of it, per the boxes instructions for water. If you make it strong, you might not like the taste in cupcakes! It almost gives them a butterscotch taste. Bake in cupcake liners for about 18-20 minutes or until an inserted toothpick comes out clean. Note, each box of mix may have slightly different measurements, so follow the instructions on the box.

Vanilla Coffee Cupcakes and Baileys Frosting | Revamperate
Frosting ingredients (frosts 22-24 cupcakes):

  • 1 cup of butter, soft (2 sticks)
  • 2 cups of powdered sugar
  • 2 tbs Baileys Irish Cream (I used the vanilla cinnamon one)
  • 1 tsp vanilla extract

Mix together the butter and powdered sugar until creamy. Once you reach your desired sweetness, beat in the vanilla and Baileys and beat well until the liquids are fully combined. Pipe the frosting onto cooled cupcakes – if you prefer to generously frost your cupcakes (which I usually do!) you might want to double this recipe. Top with sprinkles for some added flair and serve these Irish coffee cupcakes for any occasion! I used the vanilla cinnamon Baileys, which gave the cupcakes an overall vanilla coffee flavor.

Vanilla Coffee Cupcakes and Baileys Frosting | Revamperate
My coworkers were a pretty big fan of the Baileys Irish Cream frosting because, well, there’s nothing like a drop of alcohol to perk up your employees. I think this recipe it one of my new favorite cupcakes. Enjoy!

Espresso Frosting on Chocolate Coffee Cupcakes

Espresso Frosting | Revamperate Espresso Frosting | Revamperate Despite never really liking coffee, it has become part of my daily routine. When I get up in the morning, I turn on the coffee maker, and Andrew and I sit together at our breakfast bar every morning drinking our coffee with different flavored creamers and preparing for the day. But let me tell you – I would so much rather start my day off with cupcake. An espresso cupcake to be exact.

Using my recent recipe for chocolate coffee cake, which I last paired with a caramel glaze, I made these espresso topped cupcakes that are made with real ground espresso powder, which is actually quite tough to find, so your best bet is to order it online ahead of time. With just a little added powder, this topping becomes delicious espresso frosting that pairs well with just about any cake, but my first choice is chocolate with some added coffee.

For this frosting, you’ll need:

  • 1 cup butter, softened
  • 2 1/2 cups powdered sugar
  • 2 teaspoons vanilla
  • 2 teaspoons espresso powder

First, beat together the softened butter and powdered sugar, adding a little at a time until it is completely mixed. In a very small bowl, combine the vanilla and espresso powder and stir until the powder has blended into the vanilla (it won’t completely dissolve). Then add this mixture to the whipped butter and sugar, and continue to mix until it has evenly dispersed throughout the frosting. If it’s too thick, add a small amount of water.  Espresso Frosting | Revamperate Espresso Frosting | RevamperateThen pipe the frosting onto cooled cupcakes and serve. They are wonderful with a cup of coffee (hot or iced) or milk. Enjoy!

Chocolate Coffee Bundt Cake with Caramel Glaze

Chocolate Coffee Cake with Caramel Glaze | Revamperate Chocolate Coffee Cake with Caramel Glaze | Revamperate I’ve never really thought of myself as a great baker, but recently I’ve found food to be the most inspiring thing around me. Although my blog is about so much more than recipes, you can see that I’ve picked up my baking game lately. I also never had a knack for homemade cakes – I’m all about boxed cake mix, but I’ve definitely hit a turning point in my baking. With this chocolate coffee bundt cake with carmel glaze, topped with butterscotch candy, I learned that I truly can make cake that beats up your average boxed cake mix. That’s not to say it’s not tough to make a good cake, but this cake is chocolate, coffee and caramel heaven.

For the cake:

  • 2 cups sugar
  • 1 cup milk
  • 1 cup brewed coffee, room temperature
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3/4 baking cocoa powder
  • 2 cups flour
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Butterscotch candy, chopped (optional, for topping)

For the caramel glaze:

  • 1/4 cup butter (1/2 stick)
  • 1/2 cup brown sugar
  • 3 tablespoons of milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

First, preheat your oven to 325 degrees. Cream together the sugar, eggs, vegetable oil, milk, coffee and vanilla. In a separate bowl, combine the cocoa, flour, baking powder, baking soda and salt. Slowly add the dry mixture to the wet mixture and continue to beat until completely mixed. Pour into a greased cake pan and bake for 30-35 minutes until a toothpick comes out clean.

In a small saucepan, melt the butter on low heat. Slowly add the brown sugar and milk, and turn up the heat to medium-to-high until the mixture begins to boil, stirring constantly with a spatula. Remove from heat and stir in vanilla. Let the mixture sit for several minutes before adding the powdered sugar a little bit at a time. Continue to stir until the powdered sugar has completely dissolved. If it’s too thick, add milk one teaspoon at a time until you reach your desired consistency.

Let the cake cool on a cooling rack until you can remove it from the pan. Bundt cakes can be difficult to remove cleanly, but there are some tips here. Otherwise, you can certainly try this recipe with other pans. As you can see above, I also made several cupcakes out of this batch because I use a smaller than average bundt pan. Chocolate Coffee Cake with Caramel Glaze | Revamperate Chocolate Coffee Cake with Caramel Glaze | RevamperateWhen the frosting reaches a glaze consistency, drizzle it over the cake and sprinkle butterscotch candy on the top. For best results, serve warm and with a side of coffee or milk. I made this for Andrew’s coworkers, and it was quite a hit. Despite not having a lot of experience with from-scratch cakes, this chocolate coffee cake came out perfectly moist and rich, just the way it should be. Enjoy!