COFFEE LOVER'S MINI CHEESECAKES
Everyone in my family knows how much I adore cheesecake. Anyone who wants one made comes to me because they know I have a lot of tried and tested recipes. But I was getting bored with the standard chocolate or cherry. And then I had an idea-mocha cheesecake! After lots of experiments, I came up with this recipe. It's really good, even if I do say so myself. -Holly Sharp, Warren, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 308 calories, Fat 19g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 181mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.
ESPRESSO CAKE
Steps:
- Accompaniment: fat-free frozen yogurt or raspberry sauce and powdered sugar.
- Preheat the oven 350 degrees F. Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder, set aside.
- In a medium bowl, combine the flours, sugar, cocoa, baking powder, baking soda, and salt; set aside. In another bowl, combine the prune puree, egg whites, vanilla, and coffee. Mix the wet ingredients into the dry ingredients and pour into the prepared cake pan.
- Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake and invert onto a wire rack to cool completely. Cut into 14 wedges to serve.
ESPRESSO FILLED MINI CAKES
Make and share this Espresso Filled Mini Cakes recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 40m
Yield 14 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 423.3, Fat 20.2, SaturatedFat 8.1, Cholesterol 66.1, Sodium 377.3, Carbohydrate 56.5, Fiber 1.9, Sugar 38.2, Protein 5.1
ESPRESSO MINI CAKES
Substitute brewed coffee for water in the chocolate cake mix to make these rich mini cakes with creamy pudding frosting.
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield 2 doz. or 24 servings, 1 cupcake each
Number Of Ingredients 3
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.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 240 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 12 g, Protein 2 g
MINI FLOURLESS ESPRESSO CHOCOLATE CUPCAKES
For you chocolate lovers, this is the best chocolate rush in a mini cupcake that I have ever eaten. The cupcake is so rich and moist that you will be happy to eat just one or two. Every once in awhile it is ok to indulge in your favorite decadent dessert. Of course, mine is the magical force of chocolate. Those times I just satisfy my sweet tooth and then I get back on track with healthy eating the next day. If you like chocolate, you have to try this easy recipe!
Provided by Cathy Tedder
Categories Dessert
Time 30m
Yield 12 mini cupcakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees F. Coat 2 (12 cup mini muffin tins) with cooking spray.
- Combine chocolate and butter in a microwave safe glass bowl and microwave for 1 minute on high. Stir until melted.
- Whisk in sugar, vanilla extract, espresso powder, and eggs until well combined.
- Sift cocoa over top and whisk until smooth.
- Divide batter among prepared pans and bake until cakes have risen. Bake 10 minutes.
- Cool in pans on rack 10 minutes.
- Carefully remove cakes and cool on rack.
- Dust with confectioners' sugar. Enjoy!
More about "espresso mini cakes food"
ESPRESSO-FILLED MINI CAKES RECIPE | HERSHEYLAND
From hersheyland.com
Servings 14Total Time 4 hrsCategory Tags
- 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 or preserves; replace top of cake. Drizzle with Cocoa Glaze. Refrigerate until serving time. Refrigerate leftover cakes.
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