Treat yourself to this European classic drink, Eiskaffe! Sweet and creamy vanilla ice cream paired with rich, dark roast coffee topped with freshly whipped espresso cream, ground espresso beans and a waffle cone wafer! It’s one of my favorite European treats!

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Eiskaffe - smooth vanilla gelato with cold brewed coffee topped with espresso whipped cream | JavaCupcake.com

If you follow me on Instagram, you may have noticed a lot of ice cream pictures. You see, living in Germany I’m surrounded by Mom & Pop ice cream shops and one of the best is in the town I live in.

I was recently invited to tour the kitchen of a local Italian gelato cafe, Pinguino Eis, where I was shown the ins and outs of making authentic Italian gelato.  It was a once in a lifetime experience that has inspired me to use gelato in my baking and recipe!  You might remember the Snickerdoole Ice Cream Sandwiches earlier this summer that I made using cinnamon gelato from Pinguino Eis.  So good!

So with summer winding down, I knew that I needed to share just one more ice cream treat with you before the weather turned too cold.

Eiskaffe - smooth vanilla gelato with cold brewed coffee topped with espresso whipped cream | JavaCupcake.com

One of my favorite treats here in Europe is a drink actually.  Ice cream layer with coffee, whipped cream and a wafer cookie.  Simple, yet so creamy, full of coffee flavor and let’s not forget to mention super delicious!  In Germany this dessert is called Eiskaffe or Ice Cream Coffee literally translated.

For this Eiskaffe, I began with a dark roasted brewed coffee.  You could use espresso too if you like it more than coffee, but you’ll need a lot of it!  I opted for husbands favorite Caribou coffee.  When you make this, just use what you enjoy!

Eiskaffe - smooth vanilla gelato with cold brewed coffee topped with espresso whipped cream | JavaCupcake.com

Next, is the most important part of this dessert… the ice cream!  Since I’m in Germany, I have easy access to freshly made gelato and my friends at Pinguino Eis provided a big bowl of their Vanilla Gourmet Eis for me.  This vanilla gelato is rich, creamy and so smooth in texture.  It has amazing vanilla flavor and is perfect for this dessert.

Finally, I topped the drink with a whipped cream that I infused with espresso, ground espresso beans and a round waffle wafer cookie.  Granted, these things are optional, but they absolutely complete the drink!  The whipped cream gives the coffee and gelato even more smooth and creaminess and the waffle cook a little crunch! So good!

Eiskaffe - smooth vanilla gelato with cold brewed coffee topped with espresso whipped cream | JavaCupcake.com

Typically, this drink is served with a long spoon and a straw.  There are several scoops of gelato in it, so eating the ice cream before it melts all the way is my favorite way to enjoy this Eiskaffe!

So if you love coffee and vanilla ice cream… you definitely need to try this decadently delicious Eiskaffe!


Prep time
Total time
Serves: 1 Eiskaffe
  • 2 scoops of high quality vanilla ice cream
  • 1 cup cold coffee, the stronger the better
  • ½ cup heavy whipping cream, cold
  • ⅛ tsp espresso powder
  • 1 tsp pure vanilla extract
  • 1 tsp granulated sugar
  • Waffle cone wafers (optional), for garnish
  • Ground espresso beans (optional), for garnish
  1. In the bowl of your stand mixer, combine the espresso powder, vanilla extract and cold heavy cream.
  2. Whip them together on high speed with the whisk attachment until it begins to thicken.
  3. Slowly add the granulated sugar and continue whipping until stiff peaks form. Do not over whip or the cream will separate.
  4. Scoop two scoops of vanilla ice cream into a tall glass.
  5. Slowly pour over the cold coffee leaving ½in of room at the top.
  6. Dollop the espresso whipped cream on top and sprinkle with ground espresso beans. Garnish with a waffle cone wafer.
  7. Serve immediately with straws and a spoon.

Espresso Truffles

Espresso Truffles made from richly flavored espresso ganache covered in dark chocolate and crushed espresso flakes make for an indulgent dessert!

Espresso Truffles: Espresso ganache covered in dark chocolate and sprinkled with ground espresso beans!  | JavaCupcake.com

Every once in a while I surprise myself with the things I come up with.  These espresso truffles are one of those surprises.  See, I wasn’t planning on making these for you.  They were a bi-product of the mini mocha macarons I made a few weeks back.  I had extra filling from the macarons, perfectly good ganache and I couldn’t’ for the life of me throw away.  I asked on Facebook for suggestions of what to make with the extra chocolate and I got a lot of great ideas, but…

I decided to make truffles.

Decadent, rich, espresso truffles.

Espresso Truffles: Espresso ganache covered in dark chocolate and sprinkled with ground espresso beans!  | JavaCupcake.com

Making these truffles was really quite simple.  I simple rolled chilled ganache into balls, covered them in melted chocolate and then topped them with ground espresso beans.  The process couldn’t have been quicker or easier.

And the result… decadence with every bite.

Espresso Truffles: Espresso ganache covered in dark chocolate and sprinkled with ground espresso beans!  | JavaCupcake.com

If you’ve never seen an espresso grinder before… well, you’re not the only one.  I found the grinder in a Lindt store in Berlin.  There were two kinds actually, one espresso and one sugar and chocolate.  Of course, I brought home both.  You may have seen them in the Berlin giveaway I just hosted with Erin of Texanerin Baking.

There are dozens of ways you could use this espresso grinder, I mean the possibilities are endless.   On top of cookies before baking, garnishing cupcakes and cakes, in your coffee for a little extra kick.  Anywhere you’d want that bite of coffee flavor, use this grinder!

Everyone needs one in their kitchen.

Espresso Truffles: Espresso ganache covered in dark chocolate and sprinkled with ground espresso beans!  | JavaCupcake.com

One bite of these melt-in-your-mouth espresso truffles will leave you wanting more… and more…. and more.  They have a dark chocolate taste, a creamy texture, and a rich coffee flavor that is so incredibly delicious and indulgent.


Espresso Truffles
Prep time
Serves: 2-3 dozen truffles
  • 120g semi-sweet chocolate - I used Lindt 70% schokolade
  • 120ml or ½ cup heavy cream
  • 1 Tbsp espresso powder
  • ½ T unsalted butter, room temperature
  • ½ T vanilla extract
  • 80g semi-sweet chocolate - Again, used Lindt 70% schokolade
  • Lindt chocolate/espresso grinder (optional)
  1. Chop up the 120g chocolate and place in a glass bowl.
  2. In a small sauce pan, combine the espresso powder and cream with a whisk. Heat the cream and espresso together over high heat until it comes to a rolling simmer.
  3. Pour the hot milk over the chocolate and let stand for 1 minute. DO NOT STIR!
  4. Add the vanilla extract and butter and stir with a rubber spatula SLOWLY until all the chocolate has melted. NOTE: Make sure to scrape the bottom and sides of the bowl several times to ensure everything has been incorporated.
  5. Pound the bowl on the counter 3-4 times to remove any air bubbles.
  6. Allow the chocolate to cool, uncovered, until it reaches room temperature and begins to solidify. This should take 3-4 hours.
  7. Line a flat baking sheet with wax paper.
  8. Once the chocolate is solid, roll 1in balls of chocolate in your hands and place on the wax paper.
  9. Freeze the balls for 2-3 hours or until completely firm and very cold.
  10. Melt 80g chocolate over a double boiler.
  11. One at a time, drop the cold balls into the melted chocolate. Move around with a fork to cover completely. Lift the chocolate with the fork and tap any excess.
  12. Place the covered chocolate on the wax paper and immediately grind the chocolate/espresso over the top of the truffle. NOTE: If you don't have a chocolate/espresso grinder, you can top the truffles with anything else you'd like. Chocolate jimmies, a coffee bean, sea salt. The melted chocolate will harden very quickly - if you're going to top the truffles with something, be quick about it!
  13. Allow the melted chocolate to set completely before serving the truffles. If not serving immediately, store in an air tight container in the refrigerator. Remove 30 minutes prior to serving.

Mini Mocha Macarons & a Giveaway

Crisp shells and melt in your mouth ganache paired with espresso make these mini mocha macarons a decadently delicious treat!

Mini Mocha Macarons | JavaCupcake.com

This is a LONG post… but it’s going to be worth it, I PROMISE!  So sit back and enjoy… cause there’s lots of fun stuff in here including a recipe, DIY printables, super fun pictures, and a great giveaway at the end!!

I made my first macaron in October of last year and it was a big success.  The Macaron has always been a dessert that has kinda scared me.  It is super fancy and I’ve really only seen them in bakeries since I’ve lived in Europe.  So when Rachel of Glitter & Bow and I started talking about doing a collaborate post together, we both instantly thought that this decant Parisian dessert should be included!

Mini Mocha Macarons & a Giveaway | JavaCupcake.com

Rachel is a fashion, lifestyle and DIY blogger at Glitter & Bow.   She’s also an Army Wife, lives about 30 minutes from me and has become a good friend here in Europe.  We come from two completely different worlds, but our love of food (more me), fashion (more her) and blogging has brought us together.

Rachel has helped to me to be able to be more confident in my own skin.  She’s taken me shopping for new clothes and make-up as well as give me make-overs and help me with my fashion styling! She even did my hair for this photo shoot and helped to put my super cute outfit together!  I really value our friendship because she inspires me to do more than just throw on a pair of jeans and a sweatshirt, but to really try to look my best.  And after having a baby in my 30’s that’s not always easy to do!

Mini Mocha Macarons & a Giveaway | JavaCupcake.com

I had so much fun the day we got together to take the photos of the macarons and the prizes for the giveaway.   Rachel’s design aesthetic and my photography skill joined together produced some amazing pictures.  There were really so many more great shots… too many actually that it made it hard to choose which to include in this post!

Mini Mocha Macarons & a Giveaway | JavaCupcake.com

The macarons I made for this collaboration were inspired by a recipe I saw on Diary of a Mad Hausfrau.  Lora has so many amazing macaron recipes on her blog that I knew which ever one I chose to make, it’d be a winner!  And boy was I right.  These mocha macarons are so incredibly good!

If you love espresso, you’ll love these macarons.  They have a very strong espresso flavor, but are not bitter at all.  They are sweet and the dark chocolate mocha ganache in the filling is a perfect pairing.



A must make.

Mini Mocha Macarons | JavaCupcake.com

Rachel has outdone herself with these super cute boxes & gift-tags for our macarons!  Head on over to Glitter & Bow for a FULL TUTORIAL on how to make these boxes and tags and get the FREE PRINTABLES to make them yourself!

Printable Macaron Box & Valentine Tags by Glitter & Bow | JavaCupcake.comPhoto by: Glitter & Bow

Mini Mocha Macarons
Prep time
Cook time
Serves: 2-3 dozen macarons
Tools Needed
  • Stand mixer with whisk attachment - both very clean and dry
  • Medium mixing bowl
  • Mesh sifter
  • Wire whisk
  • Rubber Spatula
  • Disposable piping bag
  • ½in round piping tip (Wilton 1A)
  • Small round piping tip (Wilton 12)
  • 3.5cm piping template Click HERE for the template
Mocha Macarons
  • 90g egg whites (left out overnight at room temperature)
  • 50g sugar
  • 200g powdered sugar
  • 2 Tbsp espresso powder
  • 110g blanched almond flour
Mocha Ganache
  • 120g semi-sweet chocolate - I used Lindt 70% Schokolade
  • 120ml or ½ cup heavy cream
  • 1 Tbsp espresso powder
  • ½ T unsalted butter, room temperature
  • ½ tsp vanilla extract
Mini Mocha Macarons
  1. Preheat oven to 350 F degrees. Place the racks on the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper. Place 2 templates per baking sheet under parchment paper.
  2. In the medium bowl, sift together the powdered sugar, espresso powder and almond flour. Sift three times. You may have a few lump of almond flour left in the sifter, discard it. Stir the whisk around 5-10 stokes to ensure everything is combined. Set aside.
  3. In the bowl of the stand mixer with the whisk attachment, add the egg whites. Start the mixer on low and gradually bring it to high speed. Once the eggs have become foamy, add the granulated sugar 1 Tbsp at a time. Mix for 20 seconds after each addition. After all the sugar has been added, continue to mix on high until stiff peaks form. This entire process should take 6-10 minutes.
  4. Remove the bowl from the mixer and tap off any extra meringue from the whisk into the bowl.
  5. Gently pour half the almond/sugar mix into the meringue and fold with a rubber spatula until just incorporated. Take care to fold VERY gently, about 10-15 strokes, scraping the bottom and sides occasionally. Add the remaining almond/sugar mix and repeat another 10-15 strokes, again occasionally scraping the bottom and sides of the bowl (top photo below).
  6. Continue to slowly fold the batter another 15-30 strokes or until the surface is smooth and shiny and the batter is thick. When you lift and drop the batter back on itself, after waiting for about 30 seconds, the ridges should slowly ooze back into the batter (bottom photo above).
  7. Attach a ½in wide, round piping tip to a disposable bag and fill it with batter. Holding the bag upright, slowly squeeze dollops of batter onto the prepared baking sheet using the template as a guide. NOTE: To make these mini, make sure the batter goes just to the edge of the template circle and not to the edge or outside of it. Read [THIS TUTORIAL | http://bakeitoff.blogspot.co.uk/2009/10/macarons-tips-tricks-and-how-to.html} for more details on this process.
  8. Tap the pan on the counter several times to release any air holes in the macarons.
  9. Allow macarons to rest on the counter for 20-30 minutes or until a crust has formed and is stiff to the touch. Remove template before baking.
  10. When ready to bake, place one baking sheet on each rack of the oven and bake for 5 minutes. Rotate pans 180 degrees and switch racks moving the pan on top to the bottom and the pan on the bottom to the top. Bake another 3-5 minutes or until firm with the slightest amount of give when gently touched.
  11. Remove from the oven and cool for about 5 minutes on the pans. The macarons should then gently pop off the pan when lifted. Set them on a wire rack to cool completely before filling. BE CAREFUL, they are FRAGILE!
Mocha Ganache
  1. Chop the chocolate into very fine pieces and place in a medium glass bowl.
  2. In a small sauce pan, whisk the espresso powder and the heavy cream together until incorporated. Add the butter and bring it all to a boil.
  3. Immediately pour the hot espresso milk & butter over the chopped chocolate and let sit for 1 minute.
  4. Using a rubber spatula, gently and slowly stir the ganache until smooth.
  5. Add the vanilla extract and mix until incorporated.
  6. Allow the ganache to come to room temperature and be completely cool before piping onto the macarons.
  1. Fit a piping bag with the Wilton 12 tip and fill with ganache.
  2. Match up macaron shells so that they are equal in size and shape. Lay them open face on your work surface.
  3. Squeeze about a teaspoon of ganache onto one macaroon.
  4. Holding the macaron by it's sides and NOT the tops, gently place the matching shell on top of the ganache and wiggle it down gently until the ganache reaches the sides.
Storage & Serving
  1. Macarons will last up to 5 days. If serving the day they are made, leave them out at room temperature.
  2. If not serving the same day, store them in an air-tight container on the lowest shelf of your refrigerator. Allow the macarons to come to room temperature before serving, about 30 minutes.
Macaron Recipe from Diary of a Mad Hausfrau
Ganache Recipe from Java Cupcake

Mini Mocha Macarons & a Giveaway | JavaCupcake.com

As a sweet THANK YOU to our readers for being so great and because macaron and all things fashion are just to sweet not to giveaway, Rachel & I have put together this sweet giveaway for you!

One lucky reader will win:

Macaron Bakery tea towel by H&M (retail $5)
Treats tea towel by Home Goods (retail $5)
Macaron lip balm in ‘Lychee flower’ by MOR Cosmetics (retail $10)
1 set of 48 Capacity Macarons Mat and Decorating Flower Tools (retail $13)
Gourmet French Macarons: Over 75 Unique Flavors and Festive Shapes (CD Included) by Mindy Cone (retail $20)
Pave link bracelet by J.Crew (retail $125)

Mini Mocha Macarons & a Giveaway | JavaCupcake.com

Mindy Cone, the author of Gourmet French Macarons & blogger at Creative Juice, will personally send you a copy of her new book!  This book is so amazing!  It’s full of easy to follow recipes and has a CD included that has a template for each macaron in her book.  This is probably one of my most favorite new cookbooks of 2013!

Mini Mocha Macarons & a Giveaway | JavaCupcake.com

I have had my eye on this J. Crew pave link bracelet since I saw Rachel wearing it once when she came to my house to get some cupcakes.  I fell in love.  It really was one of the things that inspired me to want to do a collaborative post with her!  Her style and love of fashion has truly inspired me to invest more time and effort into making myself feel better… both inside and out.   My hope is that wearing this bracelet will do the same for you!

Mini Mocha Macarons & a Giveaway | JavaCupcake.com

Rachel is a lover of every thing make up.  So when she told me she found macaron lip balm I knew that this giveaway was going to be super special!  I opened up and took a quick sniff of this lip balm and oh my gosh it smells so good!

Mini Mocha Macarons & a Giveaway | JavaCupcake.com

We really hope that you’ve enjoyed our collaboration post as much as we enjoyed putting it together!  To win all of these great prizes, simply fill out the Rafflecopter widget below!

Contest ends Feb. 14, 2014 at 11:59 PST.  One winner will be chosen by random on Feb. 15, 2014 and will have 24 hours to respond to an email from Betsy.  A new winner will be chosen if there is no response.

Contest is open to those with USA mailing addresses and Europe addresses only.

Good luck!

a Rafflecopter giveaway


{Guest Post} Coffee Toffee Chocolate Chip Cookies

Today’s guest post comes from Jen of Savory Simple.  I became a fan of Jen’s blog because of the beautiful food photos she produces.  Each photo makes me want to jump though my computer and eat everything she’s made!  Not only does Jen make some delicious desserts, her blog is full of  recipes for every meal!

If you want to see more amazing recipes from Jen, make sure to check out her blog Savory Simple, like her on Facebook, follow her Pinterest boards and find her on Twitter!

Before we get to her guest post, check out some of my favorite Savory Simple recipes!  Oh… and go get her new book The Art of Slush… it was just released for sale in all Williams-Sanoma stores!

Thanks, Jen, for creating these delicious Coffee Toffee Chocolate Chip Cookies for my readers!


Butterfinger Shortbread Cookies

Butterfinger Shortbread Cookies by Savory Simple

Chocolate Pretzel Peanut Butter Blondies

Chocolate Pretzel Peanut Butter Blondies by Savory Simple

Cookie Butter Doughnuts

Cookie Butter Doughnuts by Savory Simple


Hi Everyone, I’m Jen from Savory Simple and It’s my pleasure to be filling in today for Betsy. I love her recipes and was more than happy to help out when she sought out guest bloggers.

Today I’m sharing a recipe for coffee toffee chocolate chip cookies. It’s based off my standard chocolate chip cookie recipe which I love tweaking to make new creations. I hope you like them!

Please stop by my blog and say hello! You can also find me spending way too much time on Facebook and Twitter.

Coffee Toffee Chocolate Chip Cookies - Savory Simple for JavaCupcake.com

Coffee Toffee Chocolate Chip Cookies
Cook time
Total time
  • 3⅓ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • optional: 1 teaspoon espresso powder
  • 1⅓ cup unsalted butter, room temperature
  • ⅔ cup sugar
  • ¾ cup packed brown sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • ½ cup Kahlua Coffee Liquor
  • 1⅓ cup chocolate chips
  • 1 cup toffee chips (such as Heath brand)
  1. Line 2 baking sheets with parchment paper and preheat the oven to 350 F degrees.
  2. Whisk the flour, baking powder and salt together. Whisk in the espresso powder if using.
  3. In a mixing bowl with the paddle attachment (or with a hand mixer), cream the butter and sugars on high speed.
  4. Add the eggs on low speed, followed by the vanilla and Kahlua. Then slowly add the flour on low speed. Stir the chocolate and toffee chips.
  5. Use a small scoop to portion out the cookies. Chill for 15 minutes, then bake for 13-15 minutes.

Coffee & Caramel Cupcake Round Up

15 JavaCupcake.com Coffee & Caramel Cupcakes!

It’s time for a Coffee & Caramel Cupcake Round Up!  Week two of my new round-up series features 15 coffee & caramel cupcake recipes.  Some of them have both coffee and caramel… some just coffee… some just caramel. But all of them are 100% DELICIOUS! What’s awesome about this week too is that all of these recipes come from this blog! Yup… they are all original JavaCupcake recipes!


Other ROUND-UPS you should check out!

Coffee Cupcakes & Cake

Recipe link BELOW each photo!

Dulce de Leche filled Mocha Cupcakes by JavaCupcake.com

Mocha Cupcakes filled with Dulce de Leche

Mocha Mocha Cupcakes

JavaChip Cupcakes

Caramel Creme Latte Cupcakes

Dulce de Leche Cupcakes

Banana, Espresso & Chocolate Chip Cupcakes

Caramel Macchiatto Cupcakes

Chocolate Toffee & Coffee Cupcakes

Spiced Mocha Cupcakes

Mocha Vanilla Swirl Cupcakes

Tiramisu Bundt Cake

Caramel Cupcakes

Caramel Apple Milky Way Cupcakes

White Chocolate Twix Cupcakes by JavaCupcake.com

White Chocolate Twix Cupcakes with Caramel Filling

Caramel Apple Cupcakes 1

Caramel Apple Cupcakes 2

Samoa Cupcakes

Dulce de Leche filled Mocha Cupcakes


Dulce de Leche filled Mocha Cupcakes by JavaCupcake.com


I’m super excited to be a part of a blog that I’ve been reading for 4+ years, Coffee Cup News! CCN has invited me to be an author, sharing my recipes for decadent and delicious coffee desserts and yummies!

For my first post, I’ve made the most amazing mocha cupcake and it’s filled with dulce de leche and topped with a mocha whipped cream.  It’s just like having your favorite caramel mocha from Starbucks… but in a cupcake!

So if you love coffee, visit Coffee Cup News, tell them Betsy sent you and enjoy the coffee!

PS… the FULL RECIPE for this cupcake can be found HERE!


Mocha Mocha Cupcakes

I had an order for a client today for some decadent Mocha cupcakes.  Mmmm coffee and chocolate… you really can’t go wrong with that combo. I decided that I would take my new favorite chocolate recipe that normally calls for the use of a Guinness beer and sub that for brewed coffee to create more of a mocha flavor. I then topped the cupcake with a basic chocolate buttercream but threw in a little bit of cream cheese for some extra tang and smoothness.

Really though, this recipe for chocolate cupcakes I’m finding to be very versatile and it creates a moist, dense cupcake… every time! So although this post is short and sweet…  these Mocha Mocha cupcakes are FULL of flavor!  YUM!

5 from 1 reviews
Mocha Mocha Cupcakes
Prep time
Cook time
Total time
Serves: 2 dozen cupcakes
  • 1 cup unsalted butter
  • 1¼ cup strong brewed coffee
  • ¾ cup unsweetened cocoa powder
  • 2 tbsp espresso powder (HEAPING tbsps!)
  • 2 eggs
  • ⅔ cup buttermilk (if you don’t have buttermilk, add 1tbsp of vinegar or lemon juice to 1 cup of milk and let sit for 5 minutes)
  • 2 cups flour
  • 2 cups sugar
  • 1½ tsp baking soda
  • ¾ tsp salt
  • 1 cup unsalted butter, room temperature
  • 4oz cream cheese, room temperature
  • ½ cup unsweetened cocoa powder
  • 2 tbsp espresso powder mixed with 2 tbsp warm whipping/heavy cream
  • 2lbs powdered sugar
  • ¼ cup whipping/heavy cream
  • pinch of salt
  • coffee beans, garnish
  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In a medium bowl, whisk together the flour, sugar, baking soda and salt. Set aside.
  3. In a medium sauce pan over medium-high, heat and whisk the butter and brewed coffee together until the butter has melted.
  4. Whisk in the cocoa powder and espresso powder and heat until simmering. You want the mixture to thicken, but not boil. Remove from heat and cool slightly.
  5. While the chocolate/butter mix is heating/cooling, in a large bowl, whisk together the eggs and milk.
  6. SLOWLY pour the chocolate mix into the egg mix, whisking constantly. NOTE: Add only a couple tbsp to temper the eggs. You don’t want to add so much hot liquid too quickly, it will cook the eggs. Scrape the sides of the bowl to make sure everything is incorporated.
  7. Whisk the flour/sugar into the wet mixture in two parts. Whisk about 50 strokes.
  8. Fill cupcake liners ⅔ with batter.
  9. Bake 18-19 minutes or until a toothpick comes out clean. Rotate pan after 12 minutes.
  10. Let cupcakes cool in pan for 4-5 minutes before removing to a wire rack to cool completely.
  1. Cream together the butter and cream cheese.
  2. Mix in the cocoa powder and espresso powder/cream. Scrape the sides of the bowl.
  3. Mix in the powdered sugar in two parts. Add a few tbsp of heavy cream after each addition. Beat on high until smooth.
  4. Mix in the salt. Scrape sides of the bowl.
  5. Add the remaining heavy cream until you get the consistency and texture you want.
  6. Beat for 4-5 minutes on high.
  7. Swirl buttercream on top of each cupcake and garnish with a coffee bean.

Pumpkin Spice Syrup

I am so ready for Fall.  I have been drooling over so many pumpkin recipes online that it’s almost become an obsession.  Do you think they have Pumpkin Lovers Anonymous groups I can join?!? Yeah, it’s that bad.

I’m addicted to the Starbucks Pumpkin Spice… frapp, coffee, latte, mocha… whatever, I don’t care.  Just shoot it directly into my belly.  The closest Starbucks to me is over an hour away (I know… how do I survive?!) and I don’t even know if the German ones will have pumpkin spice!! So, I made my own Pumpkin Spice syrup!!

Seriously.  It took 10 minutes and was THE EASIEST thing I’ve ever made.  And… it’s a FRACTION of the cost of pumpkin spice creamer in the grocery store.  I got the inspiration from Cook Like a Champion… changed things up a bit and used what I had on hand.  Seriously, go make some. It’s so worth it.

This morning… I made my first cup of coffee with it.  I poured a good tablespoon of syrup in the bottom of my cup, let the coffee brew in and then topped it with vanilla creamer.  Oohhhh yeah… it’s pumpkin spice heaven.

Pumpkin Spice Syrup
Makes about 18-20oz of syrup. (I got two bottles)

1 1/2 cups water
1 1/2 cups white sugar
1 tbsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp ground nutmeg
2 HEAPING tbsp pumpkin puree (canned stuff is perfect!)


  1. In a small pot, dissolve the sugar in the water over medium heat.
  2. Add remaining ingredients and cook for about 7 minutes on medium-high heat.  You don’t want to boil the mixture, just simmer it so all the flavors come together, stirring frequently.
  3. Strain mixture using cheesecloth or a tea towel. (I didn’t have a cheesecloth or tea towel, so I just strained mine in a wire/mesh strainer.  If you want a finer syrup, make sure to use a cheesecloth or tea towel)
  4. Pour into small bottles and store in the refrigerator.