Can you guess what it is?

A definite favorite color combination of mine.

You’d probably guess that’s chocolate cake, but you’d be wrong. There’s not a bit of chocolate anywhere in that cupcake. Think fragrant, roasted, strong, caffeinated…

Yes, these are raspberry coffee cupcakes. And they are ridiculously delicious.

You’ve never had coffee and raspberry before? You’re missing out. Ever had a cup of espresso with a particularly fruity finish? Imagine if that finish kept going into full berry flavor territory…

Like the foam on a very special cappuccino.

Early on I decided that I HAD to make the cake itself coffee flavored. I luckily came upon a great recipe fairly quickly in my search. It results in soft, fragrant little cakes that are sturdy enough for even thick fillings…we’ll get to that in a minute.

Happy yummy dust makes it all that much better.

In keeping with the coffee theme I decided to top the cupcakes with a simple raspberry foam frosting and a dusting of instant espresso powder. It’s almost marshmallowy and smells incredible. I figured a buttercream would be too rich and I really love the cloudlike, organic swirls of simple meringues.

Raspberries, distilled into pure jellied awesomeness.

Now back to that filling. It’s stupid easy. All you need is a heaping cup of really nice raspberries (preferably from a farmer’s market, or even wild if you can find them) and a cup of sugar. Simple small-batch jam is one of my favorite summer cupcake fillings and this one REALLY delivers. The best part is, there’s no pitting, cutting or pureeing involved, since raspberries are so naturally delicate. In fact these cupcakes are shockingly easy and simple to make – the hardest part is making sure you have the aforementioned tasty berries and some nice instant espresso.

Does indeed go very well with a nice cup of coffee.

Raspberry Coffee Cupcakes

First, Make the Filling:

1. 1 heaping cup fresh or frozen raspberries
2. 1 cup sugar

Place the berries in a tall-sided medium saucepan over medium-low heat. Once the berries start getting juicy and bubbling slightly, mix in the sugar, mashing up the berries roughly, and bring up to a low boil. Keep boiling for 5 minutes, stirring occasionally with a silicone spatula or other heatproof instrument. Meanwhile, place a small white plate in the freezer. Once the 5 minutes of boiling have elapsed, place a small blob of the jam on the chilled plate. Once the jam on the plate is cool, poke it to see if it’s jelled or if it’s still liquidy. Repeat the cold plate test once every couple of minutes until the jam is sufficiently jelled. (If you happen to overcook it and make it too thick, you can always thin it out with a little hot water.) Remove the hot jam from the saucepan to a heatproof container and chill in a small ice bath to room temperature or cooler, then keep chilled in the refrigerator until needed.

Next, Make the Cakes:

1. 1/2 cup milk
2. 1/3 cup instant espresso (use something reasonably ok, not like instant Folger’s or something; I used some freshly-bought Medaglio D’Oro)
3. 8 oz butter
4. 1 1/2 cups sugar
5. 4 eggs
6. 1 tsp vanilla
7. 2 cups AP flour
8. 2 tsp baking powder
9. 1/4 tsp salt

Preheat the oven to 375F. Place the milk and espresso in a small saucepan and heat until just steaming, stirring to dissolve the espresso. Set aside to cool. Cream together the butter and sugar in a stand mixer or with a hand mixer. Gradually add the eggs and vanilla, scraping down the bowl between additions. Sift together the dry ingredients and add to the batter alternately with the espresso milk, in 3 additions each, scraping down the bowl often and being careful not to overmix. Once everything is incorporated, bake in lined muffin tins for about 20 minutes, until a toothpick inserted into any of the cakes comes out clean. Cool completely before filling and frosting.

To fill the cakes as neatly as possible (tutorial coming soon!), freeze them solid once they are cool. Use a small circle cutter to remove the center of each and trim the “lid” of each cupcake to 1/2″ thick, reserving each alongside its cupcake. Fill the holes with the raspberry jam almost up to the top, then replace the lids and keep chilled until ready to frost.

When Your Filling is In, You Can Make the Frosting!:

1. 4 egg whites
2. 1 cup sugar
3. 1/2 tsp cream of tartar
4. 3 Tbsp raspberry juice (extracted from about 1/3 cup raspberries, strained of any seeds or chunks of fruit)
5. 1 tsp instant espresso

Place the egg whites, sugar and cream of tartar into the bowl of a stand mixer. Place the bowl over simmering water (make sure that the bowl doesn’t actually tough the water) and whisk often. Once the bowl’s contents are hot to the touch, begin whipping to soft peaks, then turn the mixer to medium speed and drizzle in the raspberry juice. Continue whipping to stiff peaks. Dollop onto filled cupcakes, sprinkling with instant espresso. Keep chilled. Makes 20.

A very yummy cupcake.

This month’s theme is Winter Warm Up, requiring all participants to create a cupcake that embodies the way we like to keep warm.

Smarshmallows!

If you know me at all, you’re probably expecting a tea-flavored cupcake. Unfortunately for your expectations, I didn’t do that. Maybe if they have a “things you need to live” theme some month.

A lovely new spice to play with.

Nope, this year I have been all about eating spicy things to keep myself warm. There are still several cups of tea a day, but I’m also eating far too many steamed veggie dumplings with hot chili oil from the Chinese place a block up the street. And since my mom had sent a gorgeous and mysterious pepper in a box of Christmas goodies, I decided to put it to use.

VERY lovely.

Urfa Biber is a Turkish pepper, with shiny red flakes and a yellowish residue that smells like raisins and has a lingering, zippy heat. The second I tasted it I knew I wanted to put it in a chocolate cake.

Big ol' black cardamom pod.

And what better to go with a warming, spicy chocolate cupcake than an exotic spiced frosting? I’d had an intriguingly delicious truffle at my internship a while back, which, along with copious amounts of high quality chocolate, included a little coffee and a touch of black cardamom. I decided to put those flavors into a marshmallow frosting.

Bruleeing action courtesy of Rocket Powered Stove.

A TOASTED marshmallow frosting, of course! I was going to finally fill my torch and toast them up proper, but I wasn’t sure if I was filling it or just getting butane everywhere so I pulled the trivet off of one of my burners, cranked the flame up to high and toasted those babies over an open flame.

The peak that would not stop burning.

Aside from one cupcake with an especially peak-y dollop of marshmallow that would not stop catching fire while I rotated the cake to get even browning (a spectacle that I found hilarious instead of terrifying, probably due to my time spent in a kitchen classroom where we sometimes catch things on fire ON PURPOSE), this procedure worked swimmingly. I could have just as easily popped them under the broiler but I don’t really like how little control you get with a broiler. However if you’re a little flame-shy, you could just do that.

For when you don't feel like getting out another muffin tin.

This recipe realistically makes about 15-16 cupcakes, but I overfilled some of the papers a touch and just didn’t feel like getting out my other muffin tin and using more papers so I dumped the rest of the batter in a ramekin and baked it off as a giant cupcake. I had plenty of extra marshmallowy goodness to top it off, too.

I love toasty marshmallow.

I’m very happy with these cupcakes – the cakes themselves are made from the same recipe I use for all my chocolate cupcakes (because it’s so darn GOOD), to which I gradually added the pepper until I was happy with it. The heat really does hit you after you eat a bite, and it’s an interesting sensation to take one bite right after the last and have the heat of the first bite roll in as you consume the second bite. Yeah, savor these.

The marshmallow frosting is a basic Swiss meringue with not even a whole pod’s worth of crushed seeds (this is some strong stuff, people). Originally I was going to use just the cardamom but upon discovering just how astringent the seeds are once out of the pod (the pod itself smells like woodsmoke but the seeds smell more like rubbing alcohol – don’t let that turn you off, it really is nice in small amounts) I added just a hint of cocoa powder and instant espresso to the meringue to round it out.

These cupcakes are soft, sweet, toasty, spicy and just the right thing to comfort you on a cold day.

Mmmm, warmmmmm.

Urfa Biber Chocolate Cupcakes

First, Bake the Cakes:

1. 1 cup boiling water
2. 1/2 cup (1.76 oz. or 50 g) cocoa powder
3. 1 1/4 cup + 2 Tbsp (6.7 oz. or 190 g) AP flour
4. 1 tsp baking soda
5. 1/4 tsp baking powder
6. 1/4 tsp salt
7. 1/2 cup butter, soft
8. 1 cup + 2 Tbsp (8.54 oz. or 242 g) sugar
9. 2 eggs
10. 1 1/2 tsp Urfa Biber

Preheat the oven to 350F. Pour the water into the cocoa and whisk to dissolve. Let come to room temperature. Whisk together the flour, baking soda, baking powder and salt. In a stand mixer or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping the bowl down in between additions. Alternately add the wet and dry mixtures in thirds, scraping the bowl often. Mix in the pepper and pour into lined muffin tins. Bake for 20-25 minutes or until a toothpick inserted in the center of one comes out clean. Allow to cool fully before frosting.

Then, Make the Frosting:

1. 4 egg whites
2. 1 cup sugar
3. 1/2 tsp cream of tartar
4. 2/3 seeds of black cardamom pod, crushed finely
5. Pinch cocoa powder
6. Pinch instant espresso powder

In the bowl of a stand mixer, combine the egg whites, sugar and cream of tartar. Set the bowl over a pot of simmering water (don’t let the bottom of the bowl touch the water) and whisk constantly until the mixture is hot to the touch. Immediately move to the mixer and whip to stiff peaks. Mix in the cardamom, cocoa and espresso powder. Dollop onto cooled cupcakes and toast with a torch, under a broiler or over an open flame.

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• The Cake Mix Doctor Returns! by Anne Byrne
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• Sweet Cuppin’ Cakes Bakery & Cupcakey Supply

Gooey sticky cupcakes!

Chocolate was my first idea, followed by…beer! Chocolate Guinness cupcakes it would have to be!

No sense of modesty or self-respect, these cupcakes.

I was out at the time I was coming up with the idea and had to phone home and have Z look up a recipe for me to base my shopping on, but I ended up with everything I needed. My only challenge would be whose recipe to choose?

See that awesome chocolate cake?

I was busy for the rest of the day and didn’t have much time to look at too many recipes before I went to bed, so I asked via Twitter if anyone knew any particularly perfect recipes.

Told you that frosting was gooey!

And then, early in the morning, the power went out. So I slept. At noon, it came back on, so I got up (what, I like sleep!)…and then it went out again almost immediately.

Don't you just want to tunnel all up in that chocolatey goodness?

So I started searching through my cookbooks. But, as I don’t have many, I couldn’t find one. So I worried.

Eventually, around 2 in the afternoon, while I was in the middle of complaining about the lack of power for probably the fiftieth time, it came back on. Immediately I began my search for the perfect cupcake recipe, idly chekcing to see if anyone had answered my call on Twitter.

Omnomnomnom

Someone had!

This photo taken hastily as I gathered my cupcake carrier and bag of marinating portobello caps.

The fabulous Shiv, one of the two lovely ladies behind Pithy & Cleaver replied with this recipe – which apparently just won the 3rd annual Brooklyn Kitchen Cupcake Bake-off! And with good reason. These cupcakes are incredibly moist, dark and rich, with a super gooey frosting that has a really nice tang from the cream cheese. I skimped a little on the salting because I ran out of unsalted butter halfway through and was using salted, and didn’t want to overdo it. They were fantastic as they were, though, so if you’re not into salty (which is silly), you can still make these and enjoy them as much as everyone at the cook out did.

Well hello there.

I made this flavor just for him. It’s a classic combination of two of his favorite flavors – coffee and chocolate. The fact that I’ve made a coffee ice cream that has made him renounce all other coffee ice creams is a pretty big feat, I think.

Sometimes we all need a little crunchy jolt in our ice cream, right?

When I initially tried the lovely cacao nibs that I got (for pretty cheap!) at one of the local health food stores, I observed that it reminded me of chocolate covered espresso beans – chocolatey but bitter. I mused that they would go well in a coffee ice cream…perhaps with some real espresso beans thrown in…and a fudge swirl to REALLY take it over the top.

The pictures in the glass were taken earlier than the bowl pictures, hence more beans in the glass and more swirl in the bowl.

Clearly, it worked out wonderfully. I bought some incredibly fragrant beans that were specifically labelled as espresso beans at Whole Foods last week, as well as some crazy good local cream (so good that when I whisked the cream mixture into the egg yolks I ended up with soft peaks, and I wasn’t whisking that hard…the cream mixture was also half milk…that’s some damn fine cream).

Once again, leftover mix-in means sauce for ice cream!

I was also able to make use of more of the homemade Tia Maria from my mom, throwing a couple Tablespoons into the custard to inhibit freezing, as well as using it to replace the vanilla extract called for in the fudge sauce recipe…also to inhibit freezing. And to help tie together the overall mocha-ness.

I feel caffeinated just looking at it.

One issue I did have is that the beans wanted to float to the top of even the mostly-frozen ice cream, while the bigger swirls of fudge stayed towards the bottom. So there are fewer crunchy, fun little bitter surprises as we work our way through the container, but there is also more fudge. And more fudge is rarely a bad thing.

Goooooey.

I suppose that the distribution of mix-ins would be a little more even if I had, you know, an ice cream machine, and while I very nearly bought one last week, I resisted, knowing that I can do just fine without…but I still want one.

Espresso-Cacao Fudge Swirl Ice Cream

Fudge and beans, in harmony!

First, Make the Ice Cream:

1. 2 cups heavy cream
2. 2 cups milk
3. 1 1/2 cups sugar
4. 1 cup espresso beans
5. 6 egg yolks
6. Pinch fine salt
7. 2 Tbsp Tia Maria/Kahlua (any decent quality coffee-flavored liqueur will work)

Combine the cream, milk, sugar and espresso beans in a medium saucepan. Bring just to a low boil to dissolve the sugar, then allow to steep up to 30 minutes. After steeping is complete, strain out the espresso beans. In a large bowl, whisk together the yolks and salt. Whisk in 1/4 cup of the cream mixture, then follow with the rest, pouring it in a thin, steady stream while whisking constantly. Return the mixture to the saucepan and cook over medium-low heat, whisking constantly, until thick but not boiling. Pour back into the bowl and whisk in the liqueur. Allow to cool fully, stirring occasionally. Pour into a large sealable container and freeze (or use an ice cream machine, whatever, fancy-pants) for 3 hours.

In the Meantime, Make the Fudge Sauce:

1. 1/3 cup heavy cream
2. 1/4 cup light corn syrup
3. 8 tsp packed dark brown sugar
4. 2 Tbsp unsweetened cocoa powder
5. 1/8 tsp fine salt
6. 3 oz. bittersweet chocolate, chopped finely
7. 1 Tbsp unsalted butter
8. 1-2 tsp Tia Maria/Kahlua

Place cream, corn syrup, sugar, cocoa, salt and half of the chocolate in a small saucepan. Bring to a boil, stirring gently until the chocolate is melted. Reduce heat to low and cook at a low boil, stirring, for 5 minutes. Remove from heat and add the rest of the chocolate, the butter and the liqueur, stir until smooth. Allow to cool fully.

Once 3 hours has passed since you put the ice cream in the freezer, start checking on it and stirring it every hour. Once it is almost completely frozen,

It’s Time to Add the Mix-ins:

1. 1/4 cup espresso beans
2. 2 Tbsp cacao nibs
3. 1/3 of fudge sauce

Remove ice cream from freezer; it should be almost completely frozen but still very soft. Pour in the beans and nibs and stir until they are evenly distributed throughout the ice cream. Slowly pour in the fudge sauce, gently folding it in and letting it pool in some places for extra awesome swirlishness. Re-seal the container and allow to freeze another hour, or until thoroughly frozen. Enjoy with extra fudge sauce.

I had absolutely no problem getting an ice cream scoop through this, straight out of the freezer. There are also no overly crunchy giant ice crystals in it. Another total success, as far as I’m concerned. I have many more plans for ice creams over the upcoming hot months. I bought a large plastic container that fits perfectly in a nook in the freezer and intend to keep it perpetually stocked with something cold, creamy and delicious until I go off to school. It may or may not come with me – of course, by then I might have a machine *coughcoughUPCOMINGBIRTHDAYcoughcough*

My next flavor (assuming it works out) will be a healthier option, for those of you who aren’t down with my half-a-dozen-yolks, multiple-cups-of-super-fatty-cream ways. So much healthier, in fact, that it’s (almost) vegan! SURPRISE! Stay tuned…