Tag Archives: espresso powder

No-Bake Dark Chocolate Biscoff Cheesecake Pie

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This is legendary.

Flipping ahhmazing.

Plate-licking delicious.

Really simple and extremely easy to make!

Has to be one of my favorite desserts ever!

Did I convince you to try it yet? Well you really should!

And I know I must be getting annoying with all the Biscoff recipes, but seriously it’s like the best stuff ever and you need to go get a jar before I buy it all and there’s none left :)

And if working out consisted of running to the kitchen to have another spoonful of Biscoff then I’m running a triathlon… And sadly it’s the only kind of workout I’ve been getting…. Thank God summer is almost over so I don’t have to worry about fitting in my tiny bikini… and can eat all the cheese and bacon I want…

until Spring comes and then it’s crunch time and the treadmill becomes my bff again :)

But for now, I will just have another slice of pie!

No-Bake Dark Chocolate Biscoff Cheesecake Pie

Ingredients:

For the crust:

  • 9 whole graham crackers, crushed
  • 6 tbsp butter, melted

Directions:

Preheat oven to 350F. Combine the crushed crackers and butter and spread on a pie plate. Spread with your fingers to resemble a crust (put up the sides too!) Bake for 8mins. Completely cool then store in the fridge until ready to use.

For the Dark Chocolate Layer:

  • 1 cup dark chocolate chips, melted
  • 4 oz fat-free cream cheese, softened
  • 3/4 cup heavy cream, cold
  • 1/8 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp instant espresso powder

Directions: In a bowl, beat the cream cheese until fluffy. Add the melted chocolate and beat to combine. Add the heavy cream and beat until stiff peaks form. In a small cup combine the vanilla and espresso and stir so the espresso dissolves. Add to the cheesecake mixture. Add the powdered sugar and beat to combine.

For the Biscoff Layer

  • 4 oz fat-free cream cheese, softened
  • 1/2 cup Biscoff spread
  • 3/4 cup heavy cream, cold
  • 1/8 cup powdered sugar

Directions: Beat the cream cheese until fluffy. Add the Biscoff and beat to combine. Add the heavy cream and beat until stiff peaks form. Add in the powdered sugar and beat to combine.

To assemble: Take the graham cracker crust out of the fridge and top it with a layer of chocolate cheesecake and then a layer of biscoff. Refrigerate for at least 4hrs. Serve with slightly sweetened whipped cream and a drizzle of melted Biscoff spread. :)

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Mocha Cupcakes with Espresso Buttercream Frosting

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Let’s eat cupcakes! So these were my birthday cake cupcakes. The fam got together for a little poolside bbq last weekend and these were the perfect cupcakes for the occasion. The cake is very light, moist and chocolatey while the coffee buttercream is so finger-licking delicious and not overly sweet like some buttercreams tend to be so they were definitely a winner and everyone loved them! And they were soo simple to make :)

Mocha Cupcakes with Espresso Buttercream Frosting

Makes 12 cupcakes

Ingredients:

  • 1 1/2 cup flour
  • 1 cup sugar
  • 1/3 cup unsweetened dark cocoa powder (Hershey’s)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1 cup – 1 tbsp milk
  • 1 tbsp hot water
  • 1 tbsp instant espresso powder
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract

Directions: Preheat oven to 325F. In the bowl of electric mixer, combine all the ingredients and beat to just combine. Divide between prepared muffin cups and bake for 26-29 mins. Let cool completely before frosting.

Frosting:

  • 1 cup butter, softened (2 sticks)
  • 2 1/2 cups powdered sugar
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp instant espresso powder

Directions: In a small bowl, combine the vanilla and espresso powder and stir until the espresso has completely desolved.

In a large bowl using your stand mixer (or hand mixed!), cream the butter on medium high-speed for about 5 mins (scraping the sides every now and then). Reduce the speed to low and start adding the powder sugar (a little at a time). Once all the powdered sugar has been incorporated, turn the speed to medium high and mix until fluffy. Add the vanilla espresso and beat to combine. Frost the cooled cupcakes.

Frosting Recipe Source: Brown Eyed Baker