Sometimes things go unexpectedly right. This delicious frosting came quite by accident, as I had every intention of showing off my newly developed strawberry frosting that stands to attention and works in a piping bag (If you know anything about strawberry frosting, that’s a big deal).
But this very chocolaty cake made with coffee just wouldn’t work with strawberry.
Cappuccino is my extreme morning pleasure. It starts with a good espresso and perfectly frothed milk, which my husband has been perfecting for years.
Mr. ST has a strong passion and a good nose for coffee beans. In his fantasy world, he owns a coffee house that is old on the outside, but urban-modern and heavy in technology on the inside. I’m sure he sees me in there somewhere?
He was in the kitchen when I told him I was going to make an espresso frosting and he immediately offered to pull a fresh shot. I told him I had instant espresso, and he look horrified. We had a little debate about it really making a difference, which ended up in blind taste test.
Instant espresso vs. freshly brewed.
Of course, the freshly brewed shot won. Thus, the frosting is made with a real shot of espresso, and I encourage you to do the same, even if this means going to your local coffee house.
This frosting is especially suited for a dark chocolate cupcake. Great ingredients played a major role. I used a high quality vanilla paste, compliments of Heilala from New Zealand and it seems silly now to think I almost compromised the coffee flavor.
Tell me, do you drink espresso or cappuccino at home or do you only partake at the coffee houses?
Espresso Frosting Made with Real Espresso for Chocolate Cupcakes
- 4 1/2 cups confectioner's sugar
- 1/4 teaspoon salt
- 1 1/2 sticks butter softened
- 4 tablespoons cream cheese at room temperature
- 1 tablespoon vanilla paste or vanilla extract
- 2-4 tablespoons espresso made very cold
- Sift sugar and salt together. Set aside.
- Cream the cream cheese for a minute or two to make sure it is soft enough. Add in butter and cream for another minute or two until fully incorporated.
- Refrigerate for 5-10 minutes. This helps ensure a proper texture for the frosting.
- Cream again for a minute, add in two tablespoons of espresso and vanilla paste.
- Slowly add in the confectioner's sugar one cup at a time.
- You may find you like the texture at 3 1/2 cups. Taste the frosting and add in the last two espresso tablespoons as needed. I like it very strong.
- Add in the last cup of confectioner's sugar 1/4 cup at a time.
- Refrigerate for 30 minutes before piping.
- Keep refrigerated for up to three days before using.
- You can freeze for several weeks. Take out and let it come down to cool, not room temperature, if you want to pipe.
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