Espresso Filled Mini Cakes Food

COFFEE LOVER'S MINI CHEESECAKES

Steps:

• Preheat oven to 325°. Line 24 muffin cups with foil liners. Mix wafer crumbs and sugar; stir in butter and espresso. Press by tablespoonfuls onto bottoms of liners. , For filling, melt chocolate in a microwave; stir in espresso until blended. In a large bowl, beat cream cheese until smooth; slowly stir in condensed milk until blended. Stir chocolate mixture into cream cheese mixture until combined. Add eggs; beat just until blended., Fill prepared cups with 1/4 cup cheesecake batter. Bake until centers are almost set, 17-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Refrigerate overnight, covering when completely cooled., To serve, top with whipped topping and chocolate-covered coffee beans; if desired, dust with baking cocoa.

MINI ESPRESSO CAKES WITH PEANUT BUTTER FROSTING

Steps:

• Special equipment: Stand mixer and 4 (3/8-pound) mini loaf pans
• Preheat oven to 350 degrees F.
• Butter and flour mini loaf pans. In a small bowl, whisk together flour, baking powder, baking soda and salt. Mix together the sour cream and espresso until dissolved.
• In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs and vanilla and mix until well incorporated. On low speed, add half the flour mixture. Mix until just combined. Add half the sour cream and mix until combined. Repeat with remaining flour and sour cream. Pour into prepared loaf pans filling halfway with batter. Bake 40 minutes or until a toothpick comes out clean when inserted in the center. Cool in pans 10 minutes. Remove from pans and cool on racks.
• For the frosting: In stand mixer, mix together butter and peanut butter over medium high speed until smooth. Add confectioners' sugar and mix until smooth.
• Top mini loaves with peanut butter frosting.

ESPRESSO MINI CAKES

Steps:

• Prepare cake mix as directed on package, substituting coffee for the water. Spoon batter evenly into 24 paper-lined medium muffin cups, filling each cup about 1/2 full.
• Bake as directed on package for cupcakes. Cool.
• Frost with Espresso Pudding Frosting. Store in refrigerator.

ESPRESSO FILLED MINI CAKES

Steps:

• Heat oven to 350°F Grease and lightly flour fourteen 6-ounce custard cups.
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in water (batter will be thin). Fill each prepared cup with scant 1/2 cup batter. Place custard cups on cookie sheet.
• Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes on wire racks; remove mini cakes from cups. Cool completely. Cut mini cakes horizontally about 1 inch from top. Spread bottom with FILLING:.
• Combine 1 cup whipping cream, 1/4 cup powdered sugar and 2 teaspoons instant espresso powder in a small bowl; whip until stiff.
• Replace tops of cakes and drizzle with cocoa glaze:.
• Stir together whipping cream and corn syrup in small saucepan. Stir together cocoa and sugar in small bowl; add to cream mixture, stirring well. Add butter. Cook over low heat, stirring constantly, until butter melts and mixture is smooth. Do not boil. Remove from heat; stir in vanilla. Cool to desired consistency.
• Refrigerate until serving time; store leftovers in refrigerator.