31 Decadent Coffee and Desserts That’ll Perk You Up

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Chocolate Espresso Cupcakes

Chocolate Espresso Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1H30M · Cook: PT15M · Total: PT1H45M · Yield: [’12’, ’12 cupcakes’]

These moist chocolate espresso cupcakes have a fluffy texture and rich coffee flavor that pairs beautifully with a silky swirl of whipped chocolate ganache frosting. Although they’re made from scratch, they’re perfect for an easy last-minute dessert – you’ll only need about 30 minutes of active time to make them!

Ingredients

• 10 3/4 ounces (1 3/4 cups plus 2 teaspoons) good-quality bittersweet/semisweet chocolate chips
• 7 3/8 ounces (7/8 cup plus 1 teaspoon) heavy cream, heated to a simmer
• 4 ounces (1/2 cup) espresso or strongly brewed coffee, hot
• 2 7/8 ounces (2/3 cup, spoon and level) all-purpose flour
• 2 3/8 ounces (2/3 cup) good-quality natural cocoa powder (not Dutch process)
• 1 1/2 teaspoons espresso powder
• 1/2 teaspoon baking soda
• 3/8 teaspoon salt
• 6 1/2 ounces (7/8 cup plus 1 tablespoon) granulated sugar
• 3 ounces (6 tablespoons) neutral-flavored cooking oil
• 2 large eggs, room temperature*
• 4 ounces (1/2 cup) espresso or strongly brewed coffee, cooled to room temperature
• 1 1/2 teaspoons vanilla extract
• chocolate espresso beans
• chocolate jimmies

Instructions Whipped Chocolate Ganache Frosting

1. Place chocolate chips in a medium-large, microwave-safe mixing bowl. Pour the heavy cream (heated to a simmer) and hot coffee/espresso on top. Let the mixture sit for about 5 minutes, then stir until smooth. Set aside to cool to room temperature, stirring about every 15 minutes.

Chocolate Espresso Cupcakes

1. Preheat oven to 350ºF and line a standard 12-cup muffin pan with cupcake liners.
2. In a bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
3. In a separate bowl, whisk together the sugar, oil, eggs, room temperature espresso/coffee and vanilla until smooth.
4. Add the dry ingredients to the wet and stir in with a spatula just until evenly incorporated; batter does not need to be perfectly smooth.
5. Divide batter evenly between prepared muffin cups, filling each about 2/3-3/4 of the way full.
6. in preheated oven for 15-17 minutes, just until the tops spring back when lightly pressed with a finger, or until a toothpick inserted into the center of one comes out clean. Cool for about 10 minutes in the pan, and then transfer to a wire rack to cool completely before frosting.

Whipped Chocolate Ganache Frosting (continued)

1. Transfer cooled ganache to the bowl of a stand mixer fitted with the wire whip attachment (or use a bowl and handheld electric mixer). Beat on medium-high speed just until thickened and slighter paler in color, wiping down bowl as needed. This doesn’t take long; be careful not to overwhip!
2. Pipe ganache onto cooled cupcakes, or spread on with an offset spatula. Top each cupcake with a chocolate espresso bean and a sprinkle of chocolate jimmies before serving.

2. Vegan Tiramisu

Vegan Tiramisu is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT80M · Total: PT320M · Yield: [’12’]

The best vegan tiramisu recipe with layers of espresso-soaked homemade ladyfingers and non-dairy mascarpone cream. A flavorsome and creamy remake of an Italian classic made without tofu, nuts, dairy, or eggs!

Ingredients

• 1 batch vegan mascarpone (*see notes 1+2)
• 1 batch vegan ladyfingers (*see note 3)
• 450 ml soy milk (or oat milk or almond milk)
• 75 ml dark rum (or Amaretto/marsala/brandy *see note 4)
• 120 g granulated sugar
• 60 g cornstarch (cornflour)
• 1 tablespoon vanilla extract
• 180 g vegan butter (block-style) (cold and cut into small cubes *see note 5)
• 160 ml espresso (freshly brewed + cooled to room temperature )
• 50 ml dark rum (or Amaretto/marsala/brandy *see note 4)
• 50 g unsweetened cocoa powder

Instructions

1. Note: For the best and most accurate results, I recommend measuring your ingredients using a digital scale.
2. Prepare: Make the vegan mascarpone the day/night before. Prepare the vegan ladyfingers – this can be done on the day (recommended), or a day ahead of making the tiramisu. (See notes 1,2+3)
3. Make the vegan sabayon: Add the soy milk, rum, sugar, cornstarch, and vanilla extract to a heavy-bottomed saucepan and whisk well until smooth without any visible lumps.
4. Bring to a simmer over low-medium heat while continuously whisking. Cook for 3-4 minutes until you have a very thick custard. Note: If you’re using a gas hob, be extra vigilant and cook it out on the lowest temperature setting to make sure the mixture does not thicken too quickly.
5. Remove the saucepan from the heat. Add the cold cubed butter to a large mixing bowl and pour the hot custard on top. Whisk vigorously – It will appear split at first but after a few seconds the ingredients will emulsify leaving you with an incredibly smooth and glossy pastry cream consistency.
6. Cover the sabayon with plastic wrap – this will prevent it from forming a skin. Make sure you leave no space between the custard and the clingfilm. Place it in the fridge to chill completely for 30 minutes to an hour.
7. Make the mascarpone cream filling: Once chilled, the sabayon will be extremely thick – so much that it will feel wrong! But don’t worry, this is what you need for the pudding to set properly. Add the vegan mascarpone to a blender jug and scoop the sabayon mixture on top of it. If your blender is small, do this in 2 batches.
8. Blend the filling until smooth and creamy. This should not take very long, under a minute. Set aside.
9. Make the espresso soak: In a wide shallow bowl or container, mix together room temperature espresso and rum, set aside.
10. Assemble: Add a thin layer of the mascarpone cream to the base of a 10.5″x7.5″ dish (or similar), smooth it out with the back of a spoon or an offset spatula. Individually dip each ladyfinger in the rum-espresso soak for 2-3 seconds on each side and arrange them side by side on top of the cream.
11. For the most even layers, divide the remaining vegan mascarpone cream into 2 parts. With a spatula, carefully smooth out one part on top of the ladyfingers. Repeat a second layer of soaked ladyfingers on top of this.
12. Spread the remaining mascarpone mixture on top. Take your time and smooth it out as evenly as possible with an offset spatula.
13. Generously dust unsweetened cocoa powder on top of the final layer of mascarpone. You can use a pastry brush to carefully brush away any powder from the sides of the baking dish. Refrigerate the tiramisu until set for at least 4-6 hours (for best results – overnight!)
14. Serving: Carefully mark out your servings with a sharp knife and wipe the knife clean between each cut. I highly recommend using a wide metal spatula to lift out the slices. Then use a large knife or cake scraper to carefully push the tiramisu off of the spatula and onto your serving plate.
15. Storage: Make sure you store it in the refrigerator until serving. Tightly cover the baking dish with plastic-wrap so that it is not exposed to the air as this can cause it to dry out and absorb odors from the fridge. It will keep in the fridge for 4 days. To freeze, you can add the set tiramisu to an airtight container and freeze for up to a month. Defrost it on a plate in the fridge overnight before serving.

3. Espresso Ganache Cheesecake

Espresso Cheesecake Recipe (No-Bake) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT5M · Total: PT770M · Yield: [’12’]

This Espresso Cheesecake is no-bake, and its creamy filling sits on an Espresso Oreo Cookie Crust with a layer of chocolate ganache, making it over-the-top delicious! Without turning on the oven, you can make this amazing dessert and impress everyone.

Ingredients

• 2 cups Oreo cookie crumbs (about 20 Oreos)
• ¼ cup unsalted butter, (melted)
• 2 tablespoons instant espresso powder
• 1 cup semisweet chocolate, (finely chopped )
• 1 cup heavy whipping cream
• 1½ cups semisweet chocolate, (finely chopped, divided)
• 2 tablespoons instant espresso powder
• 1¾ cups heavy whipping cream
• 4 (8-ounce) packages cream cheese, (softened at room temperature)
• 1½ tablespoons pure vanilla extract
• 1 cup powdered sugar

Instructions Crust

1. Use a food processor fitted with the blade attachment to grind the Oreos into a fine crumb.
2. Pour the ground Oreos into a large mixing bowl and mix in the espresso powder and melted butter.
3. Add this mixture to the bottom of a 9 X 3-inch springform pan, and use your hands to gently press it down firmly.

Filling: Layer 1

1. Add the finely chopped chocolate to a small mixing bowl. In a small saucepan, scald the cream. Tiny bubbles will appear on the edges and it should be very hot, but not boiling. Pour the cream over the chocolate. Do not stir it yet – wait about 4 minutes and then, use a wooden spoon and stir to combine. It will take a few minutes of mixing before you see it come together. (This is ganache.)
2. Let it cool slightly and then pour it directly on the prepared crust. Place the springform pan on a baking sheet in the refrigerator until this layer solidifies, at least 1 hour. (You want it totally firm.)

Filling: Layer 2

1. Melt 1 cup of chocolate and mix in the espresso powder. Set aside to cool.
2. Use an electric mixer or a stand mixer fitted with the whisk attachment, to whip the cream into stiff peaks. This will take about 2 minutes. Set aside.
3. Add the cream cheese to a food processor fitted with the blade attachment, or a bowl with an electric mixer. Blend for about 30 seconds. Then add the vanilla and powdered sugar½ and blend until it’s velvety smooth. Use a rubber spatula to scrape in all of the chocolate-espresso mixture. Mix to blend.
4. Fold the whipped cream into the cream cheese mixture just until it’s combined.
5. Once it’s been an hour, remove crust from the refrigerator and pour in the filling right over the set ganache. Smooth the top and cover with plastic wrap. Refrigerate overnight (at least 12 hours.)
6. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Sprinkle the top with the remaining ½ cup of chocolate. Slice and serve.

4. Coffee Popsicles

Coffee Popsicles Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5H · Total: PT5H10M · Yield: 6

Coffee Popsicles are a great way to use up leftover coffee. They are creamy and flavorful, and make a great pick-me-up snack or dessert. Enjoy this recipe for Coffee Popsicles that is made vegan and dairy-free.

Ingredients

• 3/4 cup of freshly brewed espresso or coffee
• 1 cup of canned full-fat coconut milk
• 2 tablespoons maple syrup
• 1/8 teaspoon sea salt

Instructions

1. Brew your coffee and let it cool to room temperature.
2. Add the coffee, coconut milk, sweetener, and salt to a blender for 30 seconds. If you don’t have a blender, you can combine the ingredients into a pitcher and whisk vigorously for 2 minutes.
3. Fill your popsicle molds with the coffee mixture.
4. Freeze until they’re solid, about 4-5 hours.
5. Remove your coffee popsicles from the mold, and enjoy cold.

5. Coffee and Cream Mocha Hazelnut Sandwich Cookies

Coffee & Cream Cookies with Chocolate Hazelnut Filling is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup almond flour
• 2 tablespoons cocoa powder
• 2 tablespoons granulated sugar
• 1/4 cup unsalted butter, melted
• 1 egg
• 1 tablespoon espresso powder dissolved in 2 tablespoons hot water
• 1/2 teaspoon vanilla extract
• Pinch salt
• Filling: 1/4 cup hazelnut spread
• 1 tablespoon cream cheese (optional)

Instructions

1. 1. Preheat oven to 350F; line a baking sheet with parchment.
2. 2. Mix dry ingredients together in a bowl.
3. 3. Whisk wet ingredients in a separate bowl.
4. 4. Combine wet and dry to form a dough and chill 15 minutes.
5. 5. Scoop and shape dough into 12 small rounds; bake for 9–11 minutes.
6. 6. Cool; spread hazelnut filling on the flat sides and sandwich with another cookie.

6. Frosted Mocha Brownies

Frosted Mocha Brownie Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT25M · Total: PT55M

Fudgy brownies with a creamy frosting are a hit with dinner guests every time!

Ingredients

• 1/2 cup unsalted butter
• 1 cup dark chocolate chips
• 1/2 cup brown sugar (light or dark)
• 1/2 cup granulated sugar
• 3 large eggs, room temperature
• 2 tablespoons strong coffee
• 3/4 cup all-purpose flour
• 1/4 tsp fine sea salt
• 1/4 cup dark chocolate chips
• 4 tablespoons unsalted butter
• 2 tablespoons strong coffee
• 2-3 tablespoons of milk
• 2 cups powdered sugar
• Pinch of fine sea salt

Instructions

1. 1.Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper and set aside.
2. Add butter and dark chocolate chips to a small saucepan on medium heat. Cook untilmelted, stirring as needed. Remove from heat.
3. Pour brown sugar and granulated sugar into melted chocolate. Whisk to combine.
4. Add eggs, one at a time, to the chocolate mixture. Whisking after each addition untilincorporated.
5. Add coffee, flour and salt to the mixture. Whisk until combined well. Transfer the batter to prepared pan and bake in preheated oven for approx. 25-27 minutes oruntil a toothpick inserted into the center comes out clean.
6. Allow the brownies to cool to room temperature. While cooling, prepare the frosting.
7. To make frosting: Add dark chocolate chips and butter to a small saucepan on medium heat. Cook until melted, stirring as needed.
8. Pour the melted dark chocolate mixture into a medium mixing bowl.
9. Add coffee, 1 tablespoon of milk, powdered sugar and a pinch of sea salt. Use a hand-mixer to mix until incorporated. Mix in an additional 1-2 tablespoons of milk to reach desired/smooth consistency.
10. Once brownies have cooled completely, gently lift the brownies out of the pan by the parchment paper and place on a flat surface.
11. Spread frosting in an even layer over the brownies. Slice and enjoy the gooey goodness!

7. Coffee Chocolate Chip Ice Cream

Coffee Chocolate Chip Ice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT495M · Yield: [’12’, ’12 servings’]

Coffee chocolate chip ice cream is a delicious way to get your caffeine kick this season. Espresso pairs perfectly with semi-sweet chocolate chips, vanilla and cream. Coffee lovers, this one’s for you!

Ingredients

• 1 10-oz can sweetened condensed milk
• ¼ cup espresso or strong coffee (room temperature)
• 1 tsp vanilla extract
• pinch salt
• 2 cups heavy cream (whipped to stiff peaks)
• 1 cup dark or semi-sweet chocolate chips

Instructions

1. In a large bowl, combine 1 can condensed milk, ¼ cup espresso, 1 tsp vanilla extract and a pinch of salt. Stir until blended well.
2. Add a dollop of whipped cream and combine to lighten the mixture.
3. Add your lightened coffee mixture into your whipped cream and fold to combine.
4. Add the chocolate chips and fold until evenly distributed.
5. Transfer the coffee ice cream into a freezer-safe container, place a piece of plastic wrap directly on the ice cream’s surface, cover and chill overnight.

8. Espresso Macarons

Espresso Macarons is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT15M · Total: PT90M · Yield: [’30’, ’30 filled macarons’]

These espresso macarons have a tender, espresso flavored French macaron shell and are filled with creamy espresso buttercream.

Ingredients

• 100 grams egg whites (room temperature)
• 1/4 teaspoon cream of tartar
• 60 grams granulated sugar
• 110 grams almond flour (sifted)
• 200 grams powdered sugar (sifted)
• 2 teaspoons espresso powder (sifted)
• 113 grams unsalted butter (room temperature)
• 180 grams powdered sugar
• 1 teaspoon espresso powder
• 1/2 teaspoon vanilla extract

Instructions Espresso Macarons

1. Sift together almond flour, powdered sugar, and espresso powder into a large bowl and set aside.
2. In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.
3. Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn’t deflate). Once all the sugar is added, turn the mixer to the highest setting and whisk on high until stiff peaks form.
4. Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.
5. Line a large baking sheet with a silicone mat or parchment paper. Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds. Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
6. Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
7. While the macarons are resting, preheat the oven to 300°F.
8. Bake one sheet at a time on the center rack of the oven for 15 minutes or when they do not move on their “feet” when touched.
9. Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled. Match up your shells before filling, and then turn one side over.

Espresso Buttercream

1. In a stand mixer fitted with the paddle attachment, cream together the softened butter, powdered sugar, espresso powder, and vanilla until smooth and creamy.
2. Beat the buttercream for 3-4 minutes on high speed until light and fluffy.
3. Once the macarons are cooled, pipe a dollop of buttercream into the center of the shell. Then top with the other shell.
4. Put the assembled espresso macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they’re perfectly soft and tender!]

9. Coffee and Walnut Loaf

Coffee and Walnut Loaf Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘1’, ‘1 8×4″ loaf or 2 mini 5×3″ loaves’]

This coffee and walnut loaf cake is super moist and tender with crunchy toasted walnuts and a bold coffee flavor.

Ingredients

• ⅓ cup vegetable oil (60g)
• ¾ cup loosely packed light brown sugar (140g)
• ½ cup unsweetened applesauce (130g)
• ¼ cup strong brewed coffee (50g)
• 1 tsp pure vanilla extract (3g)
• 1 ½ cup all-purpose flour (180g – spooned (not scooped) from the bag and leveled off)
• 1 ½ tsp baking powder (8g)
• 1 tbsp instant espresso or coffee (5g)
• ½ tsp salt (3g)
• ½ cup chopped toasted walnuts (65g )
• ¾ cup powdered sugar or icing sugar (80g)
• 2 tbsp pure maple syrup (30g)
• 1 tbsp melted vegan butter (14g)
• 1 tsp instant espresso (2g – or instant coffee)
• 1-2 tsp strong brewed coffee

Instructions

1. Preheat the oven to 350°F or 180°C. Prepare two mini 5×3” (13×7.6 cm) loaves or one 8×4” (20×10 cm) loaf by greasing them and lining with parchment.
2. In a large bowl, beat the oil and sugar until combined. Then whisk in the applesauce, coffee, and vanilla.
3. Sift the flour, baking powder, instant coffee and salt together onto the wet ingredients. Mix the wet and dry together until the mixture is smooth and fold in the walnuts.
4. Pour the batter into the prepared pans and smooth out the top.
5. For a regular loaf pan (8×4″), bake the loaf for 40-50 minutes. If you’re using 2 mini loaf pans (5×3″), bake them for 30-35 minutes. The loaf is finished baking when a knife or toothpick inserted in the middle removes cleanly (except for a few crumbs).
6. Let the loaf cool for 5 minutes in the pan, then transfer it to a wire rack to cool completely before glazing.Mix all the glaze ingredients together in a small bowl. When drizzling the glaze, it should form thick ribbons. Add more powdered sugar or coffee as needed to thicken or thin the icing. Spoon onto the cooled cake.

10. Salty Vanilla Bean Espresso Chocolate Chip Cookies

Salty Vanilla Bean Espresso Chocolate Chip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: 1

Small batch of vanilla bean chocolate chip cookies. With espresso powder and salt.

Ingredients

• 6 tablespoons Kerrygold salted butter (in the gold package!)
• 1/4 cup dark brown sugar
• 3 tablespoons granulated sugar
• 1 large egg yolk
• 1/2 of a vanilla bean, sliced open and scraped
• 1/2 cup + 2 tablespoons all-purpose flour
• 1/4 teaspoon fine sea salt
• 1 heaping teaspoon instant espresso powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/3 cup semisweet chocolate chips

Instructions

1. Preheat the oven to 375. Line a light-colored baking sheet with a silicone mat.
2. In a medium bowl, beat the butter with an electric mixer on medium speed until fluffy, about 20 seconds.
3. Add the sugars, and beat for about 30 seconds. The mixture will turn a pale color and be fluffy.
4. Next, add the egg yolk and the insides from the vanilla bean, and beat until just combined.
5. Whisk together the flour, salt, espresso powder, baking soda and baking powder in a separate bowl.
6. Sprinkle the flour on top of the butter mixture, and beat just until combined.
7. Stir in the chocolate chips.
8. Scoop the dough into 12 dough balls, and space them evenly on the baking sheet.
9. Bake for 8-10 minutes, removing the cookies from the oven when the edges just start to turn golden brown.
10. Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.

11. Chocolate Espresso Cake with Silky Espresso Buttercream

Chocolate Espresso Cake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT130M · Yield: [’12’, ’12 slices’]

Rich and moist chocolate and espresso cake layered with glossy espresso frosting.

Ingredients

• 240 g All-purpose Flour ((Plain flour))
• 400 g Granulated Sugar ((Caster sugar))
• 2 tsp Baking Powder
• ¾ tsp Salt
• 3 Large Eggs (room temperature)
• 65 g Dutch Processed Cocoa Powder
• 120 ml Vegetable Oil
• 120 ml Whole Milk (room temperature)
• 1 tsp Vanilla Extract
• 3 tbsp Espresso Powder
• 120 ml Hot Water
• 790 g Sweetened Condensed Milk
• 452 g Unsalted Butter (room temperature)
• 1 tsp Vanilla Extract
• ½ tsp Salt
• 3 tbsp Espresso Powder
• 1 tbsp Hot Water

Instructions To Make the Chocolate Espresso Cake

1. Preheat oven to 350°F / 180°C (160° fan-assisted) and grease and line two 8-inch cake pans.
2. Sift the dry ingredients (except the espresso powder) into a large bowl and mix together.
3. Stir the wet ingredients (except the hot water) together in a separate bowl until combined, then pour them into the dry ingredients and whisk gently until combined and free from lumps. Make sure to scrape down the bottom of the bowl. You can use a stand mixer for this if you want, but it’s very easy to do with just a bowl and a hand whisk.
4. Stir the espresso powder into a cup of recently boiled water, then add it to the cake batter and mix it in. The batter will be quite runny, don’t worry, this is how it’s supposed to be!
5. Divide cake batter evenly between cake pans and bake for 30 – 40 minutes. The cakes are ready when the centres spring back when gently pressed and a toothpick comes out with a few moist crumbs but no wet batter.

Make the Espresso Russian Buttercream Frosting

1. Whip butter with a whisk attachment on high speed for 5 full minutes until pale and creamy. Make sure to pause periodically to scrape down the sides of the bowl.
2. Turn the mixer down to medium-high speed and drizzle in the condensed milk very slowly and gradually, a little at a time, whipping in between additions. It is important not to add the condensed milk too quickly, or it won’t emulsify and the buttercream will split.
3. Add the vanilla and salt and whip on high speed for a minute. The frosting should be smooth, thick and glossy.
4. Mix the espresso powder in 1 tbsp of hot water and add it to the buttercream, whip until combined.
5. Check my Russian Buttercream recipe post for more details on this buttercream and a troubleshooting guide.

Assemble the Cake

1. Once the chocolate cakes have completely cooled, use a cake leveler or serrated knife to cut off the tops to make them level. Slice each cake in half horizontally to make four thin layers.
2. Put one layer of your cake onto a cake plate or board and add an even layer of coffee buttercream, then add the next layer and repeat until all your layers are used.
3. Cover the cake with the remaining buttercream and decorate as desired.

12. Coffee Glazed Donuts

Coffee-glazed Donuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘5’]

These biscuit donuts with a coffee glaze are incredibly easy to make and only use four ingredients. They are the perfect pairing of coffee flavor and delicious fluffy donuts. A match made in coffee and donut heaven.

Ingredients

• 1 can homestyle or buttermilk biscuits ((10 biscuits))
• 3/4 cup powdered sugar
• 2 Tbsp strong espresso coffee
• canola oil (for frying)

Instructions

1. Open the can of biscuits and lay out on a cutting board. Punch out the center of each biscuit with a donut hole cutter.
2. Into a medium or large pot, add enough canola oil to cover the bottom of the pot and about 2 inches high or more.
3. Heat the canola oil over medium to medium high heat.
4. Add a few donut holes to the pot to cook. This will also allow you to test the oil temperature if you don’t have a candy thermometer. Cook the donut holes and set aside on paper towels to soak up any excess oil.
5. Fry the rest of the donut holes and donuts and set aside.
6. In a small bowl, add the powered sugar and espresso coffee and stir to combine.
7. Dip each donut and donut hole in the coffee glaze to coat the top.
8. If desired, coat a second time.
9. Serve immediately.

13. Double Chocolate Chip and Coffee Biscotti

Double Chocolate Chip and Coffee Biscotti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [’24’]

When it comes to desserts, there are two flavors that are truly a match made in heaven: chocolate and coffee. The chocolate’s sweetness is enhanced by the coffee’s fragrance and bitterness, making for a delightfully aromatic flavor. One of my favorite ways to pair these flavors is in Chocolate & Coffee Biscotti.

Ingredients

• 2 cups all purpose flour
• ½ cup cocoa powder
• 1 ½ tsp instant coffee grounds
• 1 tsp salt
• ½ tsp baking powder
• 1 tsp baking soda
• 8 tbsp butter (softened (1 stick))
• ¾ cup sugar
• 1 tsp vanilla extract
• 2 eggs (room temperature)
• 1 cup chocolate chips
• 1 cup walnuts
• 2 tbsp confectioners’ sugar

Instructions

1. Heat the oven – Preheat the oven to to 350°F.
2. Mix the dry ingredients – In a large bowl, mix the flour, cocoa powder, instant coffee grounds, salt, baking powder, and baking soda. Set aside.
3. Mix the wet ingredients – Using an electric mixer, cream butter and sugar on a medium-high speed. Add in vanilla and the eggs one at a time and continue to beat until light and creamy.
4. Make the dough – Turn the mixer down to a lower speed and slowly add the flour mixture. The ingredients will begin to form a dark brown dough. Once the dough is homogeneous, turn off the mixer and remove the bowl from the machine. Stir in the chocolate chips and walnuts.
5. Make logs to bake – Once the dough is ready, use your hands to form two balls of dough on a floured surface and roll them into two logs about 2 to 3 inches wide and 1 inch high.
6. Bake the logs – Place the logs onto a baking sheet lined with parchment paper leaving space between them, then pop them in the oven for 35 minutes, or until slightly firm.
7. Bake them again – Once the logs look cracked on the top, remove the logs from the oven and allow to cool for about 5 minutes. Cut the dough diagonally into 1/2 inch slices. Place the biscotti back on the baking sheet, cut side down. Bake for another 10 minutes, or until the cookies are crisp.
8. Let the cookies cool and enjoy – Once the cookies are done baking the second time, let them cool completely, then dust powdered sugar on them and enjoy with a cup of coffee or tea.

14. Cinnamon Coffee Bundt Cake

Cinnamon Coffee Bundt Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup all purpose flour
• 1/3 cup granulated sugar
• 2 eggs
• 1/2 cup strong brewed coffee
• 1/4 cup plain yogurt
• 2 tablespoons melted butter
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• Pinch salt
• Optional glaze: 2 tablespoons powdered sugar and 1 teaspoon coffee

Instructions

1. 1. Preheat oven to 350F; grease a small bundt pan or mini Bundt pan.
2. 2. Whisk dry ingredients including flour, sugar, baking powder, cinnamon, and salt.
3. 3. Whisk wet ingredients including eggs, coffee, yogurt, and melted butter.
4. 4. Combine wet and dry until just combined; pour into pan.
5. 5. Bake 25–30 minutes until a toothpick comes out clean.
6. 6. Cool and glaze if desired.

15. Espresso Bread Pudding with Bourbon Sauce

Espresso Bourbon Bread Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: 8

Ingredients

• 3 eggs, beaten
• 1 1/2 cups white sugar
• 2 tsp vanilla
• 2 tbl brown sugar
• 1 tsp cinnamon
• 1/4 cup butter, melted
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1/4 cup espresso
• 1/4 cup Bearcat Bourbon infused with Espresso & Aromatic bitters
• 1/2 cup candied pecans, chopped
• 10 slices day old brioche bread, cubed

Instructions

1. Cut day old brioche bread into cubes.
2. Make the custard sauce by beating eggs, whole milk and cream, vanilla, melted butter, coffee liquor, cinnamon, espresso and white and brown sugar. Whisk until fully incorporated.
3. Place cubed bread in a large baking dish, bowl, or something you can fold the bread and custard easily.
4. Then pour the egg mixture over top of the bread, giving it a stir as you go so that all bread is evenly. Fold in chopped candied pecans.
5. Spoon into individual ramekins and let sit for 20 minutes before baking.
6. Then bake the mixture in your preheated oven at 375F for 35 minutes.
7. To make the sauce, combine all the sauce ingredients in a medium saucepan and bring to a boil.  Pour over baked bread pudding.

16. Chocolate Tart with Coffee Candied Almonds

Chocolate Tart with Coffee Candied Almonds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup almond flour
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons melted coconut oil
• 1 tablespoon maple syrup
• Pinch salt
• Ganache: 4 oz dark chocolate, chopped
• 1/4 cup coconut milk
• 1/2 teaspoon vanilla
• Candied almonds: 1/4 cup sliced almonds; 1 tablespoon sugar; 1/2 teaspoon instant coffee; 1 teaspoon water

Instructions

1. 1. Preheat oven to 350F; press crust into a 4 inch tart pan and bake 8–10 minutes.
2. 2. Make ganache by heating coconut milk and pouring over chocolate; stir until smooth.
3. 3. Pour ganache into cooled crust and smooth.
4. 4. Toss almonds with sugar and coffee; spread on a baking sheet and toast 3–5 minutes until crisp.
5. 5. Top tart with candied almonds and chill to set.

17. Espresso Milkshake

Espresso Milkshake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘2’]

This espresso milkshake is creamy, but full of that delicious coffee flavor (and caffeine!) This milkshake is even more delicious topped with freshly whipped cream and chocolate shavings or sprinkles.

Ingredients

• 4 tbsp Fine Ground Espresso
• ¾ cup hot, but not boiling water
• 15 oz French vanilla ice cream ((about 5 scoops))

Instructions

1. Make coffee in an espresso maker or AeroPress and chill in the freezer until cold (about 10 minutes).
2. Combine espresso and ice cream in a blender until smooth.
3. Pour into a glass and top with whipped cream, sprinkles, crushed cookies, brownie pieces or anything else your soon-to-be caffeinated heart desired.

18. Coffee Hot Chocolate

Coffee Hot Chocolate is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT5M · Total: PT8M · Yield: [‘1’, ‘1 hot chocolate’]

This creamy coffee hot chocolate is made with real chocolate and instant coffee, topped with a delicious homemade coffee whipped cream. Caffeinated hot chocolate is the perfect drink to start off your day!

Ingredients

• Coffee Hot Chocolate: 1 cup milk
• 3 tablespoons milk chocolate chips
• 3 teaspoons granulated sugar
• 1 teaspoon cocoa powder
• 1 rounded teaspoon instant coffee powder or instant espresso powder
• Coffee Whipped Cream: 2 tablespoons heavy cream
• 1 teaspoon granulated sugar
• ¼ tsp instant coffee powder or instant espresso powder

Instructions

1. Heat the milk, chocolate chips, sugar, cocoa powder and instant coffee powder on a saucepan over medium heat. Whisk as the mixture warms to incorporate the ingredients. Don’t let the mixture boil. Continue to heat until warmed throughout and the chocolate is fully melted, about 5 minutes.
2. Using a small whisk, whip the cream, sugar and instant coffee powder together until stiff peaks form. Add on top of the hot chocolate and enjoy!

19. Coffee Creme Brulee

Coffee Crème Brulée is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT270M · Yield: [‘4’]

This coffee creme brulee recipe is super easy to make with 5 ingredients and 15 minutes of prep time. The classic French dessert is the perfect coffee flavoured dessert for a dinner party or special occasion!

Ingredients

• 240 ml (1 cup) Heavy / Thickened Cream
• 1 teaspoon Vanilla Paste (or vanilla extract)
• 1 1/2 tablespoons Instant Coffee Granules (or instant espresso powder)
• 3 large Egg Yolks (equivalent to 60 grams, at room temperature)
• 30 gr (2 1/2 tablespoon) Caster Sugar
• 4 teaspoons Caser Sugar (divided in 4)

Instructions Coffee Custard

1. Preheat your oven on 100 degrees Celsius / 215 degrees Fahrenheit. Place four deep 7 cm wide ramekins, or shallow 13 cm wide ramekins (2,5 inch and 5 inch) on a baking tray or large baking dish.
2. In a small saucepan, mix the Cream, Vanilla and Instant Coffee. Stir to dissolve the coffee granules and bring to a simmer. Remove from the heat.
3. In the meantime, place the egg yolks and sugar in a heat-proof large bowl. Whisk until smooth (see note 1).
4. Slowly pour the warm cream mixture over the sugar / yolks while constantly stirring. Mix until you get a smooth, liquid mixture (see note 2). Optionally, strain the custard through a fine mesh sieve to remove any lumps and air bubbles.
5. Pour the custard into the prepared ramekins. Carefully tap the tray the ramekins are sitting on to pop any air bubbles. If you notice some foam on top of the custard, remove it with a small spoon.
6. Bake for about 60 minutes for the 7 cm ramekins, or 40 to 45 minutes for the 13 cm ramekins. The sides of the custard should be set but the centre should be still very slightly jiggly (see note 3).
7. Place on a wire rack to cool down at room temperature for 30 minutes, then transfer in the fridge for at least 3 hours, or up to 24 hours.

Sugar Coating

1. Sprinkle about 1 teaspoon of caster sugar over each coffee custard. Gently shake the ramekins to evenly distribute the sugar and make sure you get an even layer throughout (see note 4).
2. Using a kitchen blow torch, caramelise the sugar until it turn into a crispy, golden coloured shell. Make sure to constantly move the flame and not put it in direct contact of the sugar to avoid burning it.
3. Place in the freezer to set for 15 minutes, then serve straight away (see note 5).

20. Coffee Kisses

Coffee Kisses Biscuits Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’12’, ’12 Sandwich Biscuits’]

Here’s the best easy recipe for delicious coffee kisses, these biscuits are perfect with coffee and taste so great.

Ingredients

• 170 g Self-Raising Flour
• 80 g Caster Sugar
• 80 g Butter (Soft Butter)
• 1 Egg
• 1 tbsp Instant Coffee
• 1 tbsp Warm Water
• 150 g Icing Sugar
• 75 g Butter (Soft Butter)
• 1 tsp Instant Coffee
• 1 tsp Warm Water

Instructions

1. Preheat the oven to 180°C (gas mark 4, 350°F) and line a baking tray with parchment paper.
2. Add butter and caster sugar into a large mixing bowl and cream together until light and fluffy.
3. In a cup, mix a tablespoon of coffee with a tablespoon of warm water until the coffee granules have dissolved.
4. Then add an egg into the mixing bowl with the dissolved coffee and mix together until evenly distributed.
5. Pour the self-raising flour into the bowl and mix together until the biscuit dough has formed.
6. Scoop a teaspoon of dough, place it in the palm of your hands and roll it into a ball, then place the dough on a lined baking tray. Repeat this step for the rest of the dough.Leave space between each ball as they will spread whilst baking in the oven.
7. Bake for 15 minutes in the oven, then leave the biscuits to cool down.
8. To make the buttercream, mix together a teaspoon of instant coffee with a teaspoon of water and set aside for later use.
9. In a mixing bowl, add butter and icing sugar and mix together until combined. Then add the dissolved coffee and mix together until evenly distributed.
10. To assemble the biscuits, spread or pipe the coffee buttercream on top of one biscuit, then top with another biscuit.

21. Coffee Slice

Coffee Slice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT25M · Yield: [’16’]

Coffee Slice – the perfect no-bake, sweet treat match for your next cup of coffee! A coffee and biscuit base with chocolate and coffee icing.

Ingredients

• 250 g Arnott’s Marie biscuits
• 1 tbsp instant coffee granules
• 1 tbsp cocoa
• 1 tbsp light brown sugar
• 250 g sweetened condensed milk ((not a full tin))
• 85 g desiccated coconut
• 80 g salted butter (melted)
• ½ tsp vanilla
• 1 tbsp boiling water
• 180 g milk chocolate
• 40 g salted butter
• ½ tsp instant coffee granules

Instructions

1. Grease and line a 20 x 20 cm baking tin and set aside.
2. Process the biscuits in a food processor until fine crumbs.
3. In a small bowl, mix together the instant coffee, cocoa powder and light brown sugar with boiling water to dissolve.
4. In a large bowl, place crushed biscuits, condensed milk, desiccated coconut, melted butter, vanilla and coffee/cocoa mixture and mix well to combine.
5. Press the mixture into the greased and lined baking tin.
6. For the icing, melt the milk chocolate and butter together in the microwave (in 30 second bursts, mixing with a metal spoon between bursts). When melted, mix to incorporate the butter, then add instant coffee and mix well.
7. Spread chocolate icing over the biscuit base and then place in the fridge to set.

22. Vegan Coffee Walnut Cake

Vegan Coffee Walnut Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT45M · Total: PT75M · Yield: [’16’]

Delicious fluffy vegan coffee walnut cake with eggless espresso brown sugar Swiss meringue buttercream and crunchy candied walnuts. Perfect for birthdays, other special occasions, or simply served with a cup of coffee.

Ingredients

• 100 g walnuts (finely chopped)
• 260 g all-purpose flour (sifted)
• 220 g soft brown sugar (*see note 1)
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• 120 ml espresso (or strong coffee – cooled to room temp *see note 2)
• 1 batch (240ml) vegan buttermilk
• 120 ml olive oil (or neutral oil such as sunflower or rapeseed)
• 1 tablespoon vanilla extract
• 150 g walnuts (finely chopped)
• 400 g all-purpose flour (sifted )
• 330 g soft brown sugar (*see note 1)
• 3 ¾ teaspoons baking powder
• ¾ teaspoon baking soda
• ½ teaspoon sea salt
• 180 ml espresso (or strong coffee – cooled to room temp *see note 2)
• 1 ½ batches (360ml) vegan buttermilk
• 180 ml olive oil (or neutral oil such as sunflower or rapeseed)
• 1 ½ tablespoons vanilla extract
• 200 g walnut halves (for candied walnuts)
• 2 tablespoons soft brown sugar or granulated sugar (for candied walnuts)
• 1 tablespoon vegan butter (or olive oil, for candied walnuts)
• 1 batch vegan coffee buttercream

Instructions

1. For accuracy, I highly recommend measuring your ingredients in grams using a digital kitchen scale.
2. Prepare: Preheat your oven to 160°C/320°F fan (180°C/356°F conventional). Line the base of two cake tins with a circle of parchment paper and liberally grease the sides with oil or vegan butter.
3. Mix dry ingredients: In a large mixing bowl, whisk together the finely chopped walnuts, flour, soft brown sugar, baking powder, baking soda, and sea salt.
4. Mix wet ingredients: In a separate medium bowl, whisk together the espresso, vegan buttermilk, olive oil, and vanilla extract.
5. Make the batter: Pour the wet ingredients into the dry and whisk until there are no visible pockets of flour. Be careful not to over-mix.
6. Bake: Divide the batter between the prepared cake tins and bake for 35-45 mins. Check the cakes are done by inserting a knife or toothpick into it, which should come out clean.
7. Allow the cakes to cool in the pans for 10-15 minutes before carefully transferring them out onto a cooling rack. Allow them to fully cool before transferring them to the fridge in an airtight container until ready to use.
8. Meanwhile, prepare the vegan coffee Swiss meringue buttercream.
9. Candied Walnuts: Add walnuts, sugar, and butter or oil to a pan on gently cook for 5-7 minutes, tossing constantly. Once the sugar has melted and the walnuts are fragrant, remove from the heat and transfer to a sheet of parchment to cool. Reserve 16 walnut halves for the topping, and chop the rest for the filling and topping.
10. Assembly: With an offset spatula, smooth around 1/3 of the frosting on top of the first cake layer, followed by half of the chopped candied walnuts. Top with the next cake layer and coat the sides and top of the cake with another 1/3 of the frosting.
11. Lastly, pipe the remaining 1/3 of the frosting on top of the cake and top with the candied walnut halves. Sprinkle the remaining chopped walnuts on top of the cake.
12. Storage: Store in an airtight container in the fridge for up to 4-5 days. Remove from the fridge about an hour before serving to allow the cake and frosting to soften a little. This cake tastes best when served fresh. You can however freeze any leftover cake in an airtight container to serve another time.

23. Cappuccino Nanaimo Bars

Cappuccino Nanaimo Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT5M · Total: PT30M · Yield: 24

Cappuccino Nanaimo Bars. Chocolate and coffee is a naturally delicious flavour combination that comes together perfectly in these incredible no bake cookie bars.

Ingredients

• 3/4 cup butter
• 1/3 cup sugar
• 8 tbsp cocoa
• 2 eggs, beaten
• 2 1/4 cups chocolate cookie crumbs (Oreo crumbs work well)
• 3/4 cup fine or medium unsweetened coconut
• 1/2 cup chopped walnuts (or pecans) toasted
• 3 cups icing sugar
• 2 tbsp instant cappuccino powder
• 2/3 cup butter at room temperature
• 1 tsp vanilla paste or extract
• 4 tbsp milk or whipping cream (approximately)
• 1 cup dark chocolate chips
• 2 tbsp butter

Instructions

1. Melt together the butter, sugar and cocoa over low heat.
2. Add the eggs continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.
3. Add the chocolate cookie crumbs, coconut and walnuts.
4. Mix together until well combined, then press into the bottom of a parchment paper lined 9×9 inch baking pan.
5. First sift together the icing sugar and cappuccino powder.
6. With an electric mixer, beat together the butter, and icing sugar and cappuccino powder until it just starts to come together.
7. Add just enough milk, a tablespoon or two at a time, until the icing is thick and smooth.
8. This frosting should be very stiff but spreadable. (Much thicker than you would use to frost a cake for example) If you think it’s too thick, you may add a few drops of milk at a time to bring it to the right consistency.
9. Spread evenly over the bottom layer.
10. Chill in the fridge for a couple of hours before adding the chocolate topping.
11. Melt together the chocolate chips and butter over low heat, just until the chocolate is melted, don’t over heat it.
12. Spread quickly over the chilled frosted layer.
13. Return to the fridge until the chocolate sets.
14. Cut into squares or bars. These freeze very well.

24. Baileys Irish Cream Coffee Cheesecake Bites

Irish Coffee Cheesecake Crunch Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [’24’, ’24 Bites’]

These Irish Coffee Cheesecake Crunch Bites are the perfect thing to serve with your post dinner coffee!  A fun twist on the classic cheesecake, the cookie crust and coffee flavor takes these over the top!The perfect treat to go with your after dinner coffee! Bite sized and absolutely delicious.

Ingredients

• 12 cream filled cookies ((any brand))
• ¼ tsp cinnamon
• 8 oz. salted butter melted
• Mini muffin tin ((greased))
• 8 oz. cream cheese ((one package))
• ½ c heavy whipping cream
• 2 tsp Irish cream liqueur ((I used Baileys))
• ½ c powdered sugar
• 2 egg yolks
• 2 tbsp sour cream
• ½ tsp vanilla extract
• 1 tsp coffee extract
• 1/8 tsp nutmeg
• 1/8 tsp cinnamon
• 1/8 tsp salt
• 1 tsp Irish cream liqueur ((I used Baileys))
• 1 tbsp powdered sugar
• ¼ c heavy cream
• 3/4 tsp unflavored gelatin
• Pinch salt

Instructions

1. In food processor, pulse until cookies are fully crushed.
2. Add cinnamon and melted butter and pulse until it holds together like wet sand. (This should only take a minute or two.)
3. Distribute evenly amongst mini muffin tins (about 1 tbsp in each). Tip* Cut a strip of wax paper to place inside each tin for easy removal!!
4. Use something flat to press the crust down evenly. A shot glass works great.
5. Bake crust at 325 degrees for 12-15 min or until you see the crusts just start to brown.
6. While waiting for the crusts, using a whisk, whisk the cream cheese and sugar together on high for one minute.
7. Slow speed and add in all other ingredients until fully incorporated. Consistency should be pudding-like.
8. Use a mini ice cream scoop to scoop batter into tins. Fill about ¾ of the way up. They will rise a bit.
9. Bake at 325 degrees on top rack for approx. 10 min or until they do not jiggle in the center.
10. When cheesecake looks just about done, turn off oven and crack door. Allow to sit for another 10 minutes so they do not crack.
11. While waiting, whip cream, gelatin and sugar on high for one minute or until it begins to thicken. Add liqueur and salt and mix until just incorporated. Do not over whip!
12. Take cheesecakes out of oven and let cool. They should slip out with the wax paper. If you did not use wax paper, place in fridge for an hour first. Then use a knife to loosen the edges before removing.
13. Top with whipped cream and cinnamon. Sprinkle with coffee beans if you have them!
14. Enjoy!

25. Mocha Chocolate Truffles

Mocha Chocolate Truffles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT24M · Cook: PT1M · Total: PT145M · Yield: [’24’, ’24 truffles’]

Rich, decadent and extra creamy 1 bite treats that will melt in you mouth. These Mocha Chocolate Truffles are so simple and easy to make!

Ingredients

• ½ cup heavy cream
• 8 ounces (230 g) semi-sweet chocolate (chopped (or chocolate chips))
• 2 tablespoons espresso (or strong brewed coffee)
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt
• 8 ounces (230 g) chocolate (chopped)
• 1 tablespoon coconut oil

Instructions

1. Start by warming the heavy cream in the microwave for 30 – 45 seconds, or until it reaches about 115°F/45°C. Make sure that the heavy cream is not boiling, but slightly simmering. As very hot cream will result in greasy truffles.
2. In a large bowl, combine the warm cream, chocolate, espresso, butter, vanilla, and salt. Whisk until smooth and the ingredients are fully combined. This chocolate mixture is called “ganache”. If the chocolate is not melting completely, put the heat proof bowl over a pot of simmering water. Stir until melted.
3. Place the ganache in the fridge to chill for 2 hours, or until it has fully set (and up to 3 days if making this recipe ahead). If the ganache is not setting, you can reheat it and add more chocolate. Then chill again. This should thicken the chocolate mixture.
4. Once the chocolate has set, use a cookie scoop to scoop balls onto sheet pans lined with silicone liners or parchment paper. Smooth the truffles by rolling them using your palms to shape even balls. They will be sticky at this moment, and that’s ok.
5. Place the truffles in the freezer to chill for 10 minutes.
6. Add the chopped chocolate and coconut oil to a medium bowl. Microwave it on 30 seconds intervals. Stirring the mixture between each interval until fully melted and ingredients are combined.
7. Dip each truffle one at a time into the melted chocolate using this dipping tool or a teaspoon. Gently, tap with the dipping tool on the side of the bowl to get rid of excess chocolate. Then place it on sheet pans lined with silicone liners or parchment paper.
8. While the chocolate is still wet, add any sprinkles or decoration (optional). The truffles in this recipe are topped with sea salt and a drizzle of chocolate. You’ll find more options for topping in the following section below.
9. Allow the chocolate to set fully and enjoy!

26. Simple Affogato

Simple Affogato is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’]

This Simple Affogato recipe is a delicious way to enjoy coffee and ice cream together in a dessert. With only 2 ingredients, it’s truly an easy and impressive treat.

Ingredients

• 1-2 scoops ice cream or gelato (of your choice)
• 1 shot hot espresso or 1/4 C strong brewed coffee

Instructions

1. Add 1-2 scoops of ice cream into a serving vessel.
2. Pour hot espresso/coffee over the ice cream and enjoy immediately with a spoon and/or straw.

27. Iced Blueberry Coffee

Iced Blueberry Coffee Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Yield: [‘1’, ‘1 servings’]

Ingredients

• 1 cup blueberries
• 1 cup water
• 1 cup sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 teaspoon lemon extract
• 1 tablespoon blueberry syrup
• 1½ cups cold coffee
• ½ cup ice
• 1 tablespoon heavy cream (optional)

Instructions

1. Make the blueberry syrup first. Add the blueberries, water, and sugar to a pot and stir. Heat over medium high heat and bring to a boil.
2. Lower the heat to medium low and simmer the syrup for about 10 minutes to thicken. Stir often so the syrup doesn’t burn to the bottom of the pan.
3. Once thick, remove the pot from the heat and stir in the vanilla, salt and lemon juice.
4. Pour the syrup through a strainer. Press on the blueberry mash to extract as much juice as possible.
5. Let the syrup cool or store it in the fridge for up to two weeks in an air tight container.

28. Coffee Ice Cream

Best Coffee Ice Cream Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT390M · Yield: [’12’, ’12 Servings’]

Rich, ultra-creamy, with a bold coffee flavor — this is the best homemade coffee ice cream recipe! It’s easy to make with only 7 ingredients and is better than store-bought or ice cream parlor varieties.

Ingredients

• 2 cups half and half
• 1 cup granulated sugar
• ¼ teaspoon sea salt
• 4 egg yolks
• 1 cup heavy cream
• 1 to 1 ½ Tablespoons instant coffee ((decaf or regular))
• 1 teaspoon pure vanilla extract

Instructions

1. Warm half and half, sugar and salt in a medium saucepan over medium heat, whisking to dissolve sugar.
2. Beat egg yolks in a small mixing bowl, add ½ cup of the warm mixture to the egg yolks and whisk to combine. Then add that mixture to the half and half on the stovetop.
3. Whisk in coffee granulates until dissolved.
4. Cook over medium-low heat stirring constantly until the mixture thickens slightly – just barely sticking to the back of a spatula or until it reaches 170 degrees F.
5. Place the heavy cream into a bowl with a fine mesh strainer on top of the bowl.
6. Strain the custard into the heavy cream. Discard what is left on the strainer.
7. Add vanilla extract, stir to combine.
8. Transfer to an airtight container and cool completely in the fridge (preferably overnight).
9. Pour mixture into an ice cream maker and churn until frozen (about 30-40 minutes).
10. Transfer to an airtight container and freeze completely, about 4 hours.

29. Coffee and Ice Cream Milkshake

Easy 5-Minute Coffee & Ice Cream Milkshake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 servings’]

This Easy 5-minute Coffee & Ice Cream Milkshake is delicious, so simple to make and can be made with 3 flavor variations: Mocha, Vanilla, and Classic.

Ingredients

• 1 cup chocolate ice cream (dairy or non-dairy)
• ¼ cup coffee or espresso, cold
• 1 cup vanilla ice cream (dairy or non-dairy)
• ¼ cup coffee or espresso, cold
• 1 cup coffee ice cream (dairy or non-dairy)
• ¼ cup milk

Instructions

1. Add your ice cream and liquid to a blender and process on high until smooth-about 30 seconds.
2. Serve ice cold. Option to top with whipped cream and chocolate for the ultimate shake!

30. Coffee Cheesecake

Coffee Cheesecake in 4 Easy Steps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT260M · Yield: [‘8’]

Coffee cheesecake in 4 easy steps is a delicious no bake recipe. This simple dessert will satisfy both coffee and cheesecake lovers alike!

Ingredients

• 180 g reduced fat digestive biscuits*
• 80 g butter
• 30 ml hot water
• 3 tbsp instant coffee
• 2 tbsp granulated sugar
• 300 g reduced fat soft cream cheese
• 80 g icing sugar
• 1 tsp vanilla extract
• 250 ml reduced fat double cream
• Walnut halves to decorate

Instructions Cheesecake Base :-

1. Grease a round loose bottom cake tin and place a piece of greaseproof paper around the bottom. Crush the biscuits by placing them all in a bag and bashing them up to a breadcrumb consistency using a rolling pin or use a food processor. Gently melt the butter in a small saucepan over a low heat and stir in the crushed biscuits, ensuring they absorb all the melted butter. Spoon the biscuit crumbs into the cake tin. Use a metal spoon and your fingers to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator for about 1 hour until set.

Coffee flavouring :-

1. Combine the hot water with the coffee and granulated sugar in a small bowl. Stirring to remove any lumps, then allow to cool. Do this as soon as you’ve put the cheesecake base in the fridge.

Cheesecake filling :-

1. Place the cream cheese, icing sugar and vanilla extract in a stand mixer bowl then whisk until smooth. Pour in the double cream and continue beating until the mixture is completely combined and stiff peaks have formed. Then fold in the cooled coffee mixture. Spoon the cream cheese mixture over the biscuit base. Make sure that there are no air bubbles by smoothing the top of the cheesecake with a palette knife or metal spoon. Place the cheesecake into the fridge to chill for 4 to 6 hours. If you can make this the day before and chill overnight, then even better.

Cheesecake topping:-

1. Before serving, remove from fridge for 10 minutes or so to allow the cheesecake to return to room temperature. To remove it from the tin, place the base on top of a can, and gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Decorate with the walnut halves.

31. Cream Pie

No-Bake Cream Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: 6

You will love this easy No-Bake Cream pie with a fluffy cream filling, some plain biscuits dipped in coffee and the crunchy crushed coarsely roasted hazelnuts spread on top.

Ingredients

• 8 oz pack whipped cream
• 7.5 oz table cream can
• 14 oz can condensed milk
• 10 plain biscuits (I use Goya brand)
• 3 tbsp black coffee
• 1/4 cup warm water
• 1/2 cup coarsely chopped roasted hazelnuts**

Instructions

1. In a large bowl, combine whipped cream, table cream and condensed milk. Hand whisk until smooth and creamy- set aside.
2. In a small bowl, mix coffee and warm water very well- set aside
3. Spread half of the cream mixture on the bottom of 9-inch spring form pan.
4. Dip biscuits in coffee and line them over the first layer of cream (each one at a time).
5. Spread another layer with the rest of the cream mixture over the biscuits evenly.
6. Place it in the freezer for at least an hour or until firm.
7. Loosen the cream pie from the rim of the spring form pan, Invert into a serving place.
8. Garnish with crushed roasted hazelnuts or grated chocolate.
9. Serve and enjoy! Goes well with coffee 😉

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.