Chocolate Mocha Chip Donuts

Chocolate Mocha Chip Donuts | Revamperate Chocolate Mocha Chip Donuts | RevamperateI’ll take all the chocolate, please! That’s how it feels with these donuts. 

I’m a pretty huge fan of donuts, and while I admit that baked donuts are not the same as good ‘ol fried ones, these are pretty delicious. I dubbed them chocolate mocha chip donuts because they are rich chocolate cake cupcakes with espresso powder and mini chocolate chips. Then they’re topped an espresso chocolate glaze, which really brings out 
the coffee flavor. Next to your morning cup of coffee, one of these will wake you UP and satisfy your sweet tooth at the same time. 

Donuts are surprisingly easy to make when you bake them in a donut pan, so nothing has to stop you from whipping up a batch of these extra chocolatey espresso donuts. 

Chocolate Mocha Chip Donuts | RevamperateFor the donuts (makes about 8 donuts):

  • 3/4 cup all-purpose flour
  • 1/3 cup cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt 
  • 2 tbsp melted butter, cooled
  • 1 egg
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp vanilla
  • 1 tsp espresso powder (or ground coffee)
  • ⅓ cup milk (whole milk recommended) 
  • 1/4 cup mini chocolate chips

Preheat the oven to 350 degrees and spray a 6-cavity doughnut pan with cooking spray and set aside. 

In a small saucepan on the stove, heat the milk on low heat until it begins to sizzle. Remove from heat and sir in the espresso powder or ground coffee, stirring until dissolved. Set aside to cool. 

In one bowl, whisk together the flour, sifted cocoa, baking soda and salt and set aside. In the bowl of your mixer fitted with a whisk attachment, mix the melted butter, sugars, egg, and vanilla until well-combined. Add the dry ingredients in three batches, alternating with the milk and coffee mixture until the batter is completely mixed. Stir in the chocolate chips.

The batter will be thick. I recommend pouring all the batter into a large ziplock bag and cutting the corner tip to pour the batter into the prepared pan. Bake for 8-10 minutes until an inserted toothpick comes out clean. The donut should have a cake-like consistency. Let cool for at least 5 minutes before turning over onto a cooling rack. 

Chocolate Mocha Chip Donuts | RevamperateFor the glaze:

  • 2 tbsp butter
  • 2 cups powdered sugar
  • 4 oz chopped semi-sweet chocolate
  • 3-4 tbsp heavy cream
  • 1/2 tsp espresso powder or ground coffee
  • 1/2 tsp vanilla extract
  • 1 tsp light corn syrup 

In a small saucepan, heat the butter, heavy cream, corn syrup and vanilla until the butter has melted and the cream begins to sizzle. Turn heat down to low and stir in the espresso powder and chocolate until melted. Stir in the powdered sugar until completely combined and dissolved into the glaze. 

Dip the tops of the cooled donuts into the warm glaze and immediately sprinkle with mini chocolate chips or sprinkles and let cool completely. It hardens quickly, so if it gets too thick to dip the donuts, whisk again on the stove for 30 seconds to thin it out. Let sit until they’re hardened and then bite ’em, stack ’em, store ’em and enjoy one alongside your morning coffee. You won’t regret it!

No Machine Caramel Espresso Ice Cream

No Machine Caramel Espresso Ice Cream | Revamperate
Remember when I shared my recipe for whipped no-machine chocolate ice cream? Well, I thought that was easy…now I found an even easier way to make ice cream without a machine! It’s not exactly top secret, but it’s an easy base recipe that you can use to make a million different kinds of ice cream – all without a machine. I used to always want an ice cream maker, and now I’m reassured that I don’t need one. If you make ice cream this way, you’ll see that it taste exactly like it’s supposed to and the consistency is right. 

(shoutout to my fresh manicure that day!)

This recipe for no-machine caramel espresso ice cream might as well be called caramel macchiato ice cream. I swear it’s worthy of Starbucks if they sold ice cream. 

No Machine Caramel Espresso Ice Cream | RevamperateNo Machine Caramel Espresso Ice Cream | Revamperate
Espresso ice cream ingredients: 

  • 1 pint heavy whipping cream 
  • 1 can sweetened condensed milk (14 oz.)
  • 1 tsp espresso powder
  • 1 tsp vanilla extract 

For the caramel:

  • 1/2 can sweetened condensed milk (7 oz.)
  • 4 tbs butter 
  • 1/4 cup brown sugar
  • 1 tbs light corn syrup 

First, make the caramel. Combine the butter and sugar in a saucepan on medium heat. Stir in the corn syrup and condensed milk and bring to a bowl. Then let it simmer on low heat for about 5 minutes until the color changes to a deep brown. Stir constantly and remove from heat when you see the color change. Let sit on the stove while you make the ice cream. 

In a mixing bowl, beat the heavy cream on high speed until it forms peaks. Add the condensed milk and beat until combined. Dissolve the espresso powder in the vanilla until it forms a paste, and mix it into the ice cream. Lastly pour the caramel sauce into the mixture in ribbons (should still be hot). Using a spoon instead of your mixer, mix in the caramel. After it freezes, it should create caramel ribbons in the ice cream. 

No Machine Caramel Espresso Ice Cream | Revamperate
Move the cream mixture into a freezer safe container and cover. Freeze for about 6 hours and then it’s safe to scoop and serve! 

DIY Espresso Sugar Scrub

Espresso Sugar Scrub | Revamperate Espresso Sugar Scrub | Revamperate
I’m not a big coffee drinker, although I’ve warmed up to it since I started working full time. Some days it feels like a necessity, and in moderation, coffee can be good for you. I’ve always heard that coffee and caffeine are great for your skin as well, so I did a little research. Coffee grounds or espresso powder have exfoliating properties that make them great for your skin! Using a skin scrub with espresso or coffee grounds can help scrub away dead skin without chemicals and improve your circulation. 

Although it’s not a permanent solution, a good espresso sugar scrub can reduce the appearance of cellulite temporarily, so it’s a great product to rub on your legs and bottom before a trip to the beach. Bonus: it smells amazing! 

Espresso Sugar Scrub | Revamperate Espresso Sugar Scrub | Revamperate
Time: 5 minutes 

Supplies:

  • 1/4 cup espresso powder (or ground coffee)
  • 1/2 cup white sugar
  • 1/4 cup olive oil
  • 1/2 tbs nutmeg
  • 1/2 tbs cinnamon

Combine all dry ingredients in a bowl, and mix in the olive oil with a fork until it’s well-mixed. Then move the mixture to a sealable container and decorate if you want. Mine actually didn’t separate like I thought it would, but some sugar scrubs separate a little and you just need to mix it up a little before applying to your skin.  

Espresso Sugar Scrub | Revamperate Espresso Sugar Scrub | Revamperate
Rub the sugar scrub on problem areas with special attention to extra dry areas like elbows and feet. Once you’ve massaged it into your skin, brush off the excess sugar onto newspaper or into a trashcan if you can to avoid all of the sugar running down your drain. Depending on how much of the scrub you use (you only need a little at a time), a little down your drain won’t matter. 

Now you’ll have pretty exfoliated skin! Put the espresso sugar scrub into a cute container with a homemade label, and it’ll make a perfect gift, or keep it for yourself and still make yourself a fancy label. You’ll never know it was homemade, and best of all, chemical free. Enjoy!

Chocolate Espresso Cupcakes with Chocolate Espresso Frosting

Chocolate Espresso Cupcakes | Revamperate Chocolate Espresso Cupcakes | Revamperate
Let me tell you something about espresso powder. It’s basically my new favorite baking ingredient, and I don’t even like coffee/espresso that much. I made these caramel macchiato cookies with espresso powder and this espresso buttercream a while back, and now I’m bringing it back with chocolate. Oh my gosh it’s good. This is going to sound a little crazy, but I don’t actually like chocolate frosting that much…shocking, right? Like, I’d so much rather have vanilla, but not when you put this chocolate espresso frosting in front me. It’s pretty fantastic, and it’s even more fantastic when you pair it with my chocolate espresso cake.

Adding espresso powder to chocolate cake isn’t uncommon. It really helps bring out the flavor, but I used enough to really pull in the espresso flavor. I made these chocolate espresso cupcakes with chocolate espresso frosting for Andrew’s coworker’s birthday a while back. If you couldn’t guess, she’s quite the chocolate and coffee fan. The cupcakes came out perfectly moist and chocolatey. New favorite? 

Chocolate espresso cupcakes ingredients (makes 12-14 cupcakes):

  • 1/2 cup butter, soft
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup boiling water
  • 1/2 cup cocoa powder
  • 1 tsp espresso powder
  • 1 1/3 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt

In a medium-sized bowl, combine the flour, baking powder and salt, and set aside. In the bowl of your mixer, mix together the softened butter and sugar until creamy. Add in each egg and vanilla. Slowly mix in the dry ingredients until combined. Then pour the boiling water into a liquid measuring cup, and dissolve the cocoa powder and espresso powder in the water. Mix until there are no clumps in the water. Add the mixture to the batter and mix well. 

Distribute the batter evenly between lined cupcake cavities and bake on 350 degrees for 16-18 minutes. 

Chocolate Espresso Cupcakes | Revamperate Chocolate Espresso Cupcakes | Revamperate
Chocolate espresso frosting ingredients (frosts 12-14 cupcakes):

  • 1 cup butter, soft
  • 3 cups powdered sugar
  • 1/4 cup cocoa powder
  • 1 tsp vanilla
  • 1 tbs espresso powder
  • 1 tsp milk

First, sift the cocoa powder into a bowl to remove chunks. Beat together the softened butter and cocoa powder, and then slowly add in the powdered sugar and mix until creamy. Combine the vanilla, milk and espresso powder in a very small bowl and mix until the powder has dissolved. This is an important step to help reduce the chalkyness the powder leaves in the frosting. If you don’t have milk, you can leave it out, but I definitely recommend it to smooth out the frosting a bit.

Chocolate Espresso Cupcakes | Revamperate Chocolate Espresso Cupcakes | Revamperate
Pipe the frosting onto cooled cupcake and top with mini chocolate chips for a delicious cupcake worthy of Starbucks. Enjoy!

Caramel Macchiato Cookies

Caramel Macchiato Cookies | RevamperateCaramel Macchiato Cookies | Revamperate
The caramel macchiato is definitely a Starbucks favorite – it’s Andrew’s, hands down. Personally, I’m not a coffee person but Andrew is. I stick to coffee that doesn’t taste anything like coffee. Basically, I’m all about peppermint mochas. Although Andrew’s caramel macchiatos taste alright, I have to say I definitely prefer my caramel macchiato cookies to the actual drink. They are COOKIES, after all.

Anyway, there is a story to these cookies. Sometimes when Andrew and I get up on the weekends, I’ll ask him what he thinks I should bake that day and he spits out random ideas for me. Sometimes they’re helpful…sometimes not so much. One morning recently, he told me caramel macchiato cookies. I gave him a confused look and asked how exactly I was supposed to do that. Well, I figured it out!

Ingredients (makes 12-15 cookies):

  • 1/2 cup butter, soft
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 2 tsp vanilla
  • 1 tbs espresso
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups flour
  • 1 package of caramel candies

Caramel Macchiato Cookies | Revamperate
First, combine the flour, salt, baking soda and baking powder in one bowl. In a separate bowl, beat together the softened butter and sugars until creamy. Mix in the egg. In a small bowl, combine the espresso powder and vanilla, and mix until it forms a paste. Then add to the dough and beat – dissolving the espresso powder in vanilla first keeps it from giving the cookies a powdery taste. Once combined, slowly mix in the remaining dry ingredients until a small amount of white is still visible.

Scoop out 2-inch balls of dough and place on a lined cookie sheet. Bake on 350 degrees for 8-12 minutes until the edges are slightly brown and the middles soft.

As the cookies bake and cool, melt the caramel candies with about 2 tablespoons of water in a saucepan on low heat. Stir constantly until the caramels have completely melted, making sure to keep the heat turned low so that the caramel doesn’t bubble. It should drip off a spoon easily – add more water as necessary.

Caramel Macchiato Cookies | RevamperateCaramel Macchiato Cookies | Revamperate
Drizzle the melted caramel over cooled cookies and devour. Seriously, these caramel macchiato cookies are de-lici-ous. Good call, Andrew. Enjoy!

We’re putting on a huge conference for work this week, so it’s going to be “goodbye social life” for the week as it has been for a while now, really. See you next week, cyberspace. I’ll miss you.

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!