Double Espresso Brownies

Double Espresso Brownies

Hello everybody!

An “almost silent” post today!

Espresso brownies

Wow… these brownies. Well, I’m biased because I just love the combo chocolate/coffee. And I’m not even a coffee drinker! Anyway, they are totally delicious! And I also have a special place in my heart for swiss meringue buttercream. I hope you enjoy them! I think the photos turned out great too!

Espresso browniesBrownies
Recipe from A Farmgirl’s Dabbles 

  • 1/2 cup (1 stick) unsalted butter, cut into cubes
  • 3 ounces unsweetened chocolate, chopped
  • 1-1/2 cup sugar
  • 3 large eggs
  • 2 teaspoons instant espresso powder
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup flour
  • 1/4 cup Walnuts (optional)
  • 2 ounces semi sweet chocolate chopped or chocolate chunks (optional)

Espresso Swiss Meringue Buttercream (SMB)
Recipe from Sweetapolita 

  • 5 large egg whites
  • 1-1/4 cups sugar
  • 1-1/2 cups unsalted butter, cut into cubes, room temperature
  • 1/2 tablespoon pure vanilla extract
  • 2 teaspoons espresso powder
  • 2 teaspoons boiling water
  • Pinch of salt

Espresso brownies
For the brownies:

  1. Preheat oven to 325° F. Butter and line a 8×8-inch baking tin with parchment paper, leaving a 1-inch overhang on the two longer sides.
  2. Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water at low heat until the chocolate is melted. Remove from heat and whisk in sugar.
  3. Add the eggs, one at-a-time, stirring until smooth after each addition.
  4. Whisk in the espresso powder, vanilla and salt.
  5. Sift flour over the chocolate mixture and stir gently to blend well.
  6. Add the walnuts and chopped chocolate.
  7. Pour the batter into the prepared baking tin.
  8. Bake brownies until puffed and dry-looking and until a cake tester inserted in the centre comes out with a few moist crumbs attached, about 30 to 35 minutes. Remove from oven and transfer to a wire rack. Cool completely in the tin.
  9. Using the paper overhang, carefully lift the brownies out of the pan. Cut in squares.

For the SMB

  1. In a small bowl, mix the espresso powder with the boiling water. Reserve.
  2. Make sure there is no grease in the bowl and on the utensils you’ll be using for the buttercream.
  3. Add egg whites and sugar to a heatproof bowl (or bowl of standmixer) set over a saucepan of simmering water at low heat, whisking constantly until temperature reaches 160°F.
  4. Whisk with a stand mixer until the meringue is thick and glossy and the bowl doesn’t feel warm to the touch.
  5. With mixer on low speed, add the butter a cube at a time. Mix until it has a silky texture. If it looks curdles, continue beating until smooth. You can’t overbeat the buttercream.
  6. Add vanilla, salt and espresso, beat until combined.
  7. Transfer the buttercream to a piping bag fit with the tip of your choice (I used the 1M). Pipe a small amount of buttercream on top of each brownie square. Add shredded chocolate and a coffee bean if desired.

Espresso brownies

Chocolate Cupcakes with Raspberry Swiss Meringue Buttercream and Ganache

Chocolate Cupcakes with Raspberry Swiss Meringue Buttercream and Ganache

Hello everyone!
Hope you all had a great Easter holiday! We did! We ate waaayyy too much chocolate though! Well we ate too much period 😉 Here are the cupcakes I have shown beside the Cookies and Cream Cupcakes. They are pretty much the same as Sweetapolita’s cupcakes, but I didn’t take her cupcake batter recipe. It should be the last Sweetapolita’s recipe for a while, I know I’ve been all over her recipes for the last few posts 😉


Perfectly Chocolate Cake
From Sing for your Supper
Yield : 24 cupcakes

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Preheat oven to 350 F and line cupcake pans with liners.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Stir in boiling water (batter will be very thin).
Pour batter into cupcake liners.
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.

Raspberry Swiss Meringue Buttercream
From Sweetapolita
Yield: 5 cups

5 large egg whites
1 cup plus 2 tablespoons granulated sugar
3/4 pound (3 sticks) unsalted butter, softened, cut into cubes
2 teaspoons pure vanilla extract
Pinch of salt
1/2 pint fresh raspberries

Add egg whites and sugar in the bowl of an electric mixer. Simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 160 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.

With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continuously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).  Add vanilla and salt, mix well. Add about a 1/2 pint of fresh washed & dried raspberries. Add a drop or 2 of pink gel colour to get a pinker look.


Add chocolate ganache.

Cupcake Assembly
1. Frost the cupcakes.
2. Drizzle the top of the cupcake with chocolate ganache.
3. Top with sprinkles and a fresh raspberry.


Mocha Cake, Espresso Swiss Meringue Buttercream with Chocolate Ganache

Mocha Cake, Espresso Swiss Meringue Buttercream with Chocolate Ganache

Hey everyone!

Hope you are all doing well! I’ve been in cupcake-making mode for the last 2 weeks. We had the Cupcake Training Camp in Montreal and then my sister wanted cupcakes for her friend’s birthday. I’ll be posting on these different cupcakes, but first here is a delicious mocha cake you definitely want to try at home 😉

I saw this cake at a grocery store (looks a lot like this Sweetapolita’s cake) and wanted to try it ASAP! I’m a huge fan of coffee desserts even if I don’t drink coffee.

I wanted to find a cake recipe calling for sour cream because I had some left in the fridge. This cake was heaven : very moist and great texture for a layer cake. I’m giving you the recipes I used as well as 2 techniques/tutorial I followed to achieve it. My first layer cake didn’t look that great, this one is much much better!



Chocolate Sour Cream Pound Cake
Adapted from How to cook a wolf

1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
Dash of salt
1/2 pound unsalted butter, softened
1 1/3 cups sugar
2 large eggs, at room temperature
One 8-ounce container (about 1 cup) sour cream
1 teaspoon vanilla
1 teaspoon prepared coffee

Preheat to 350 degrees.  Spray or grease a bread pan.

In a bowl, stir together the flour, cocoa, baking powder, baking soda and salt.

In a large bowl with an electric mixer, beat the butter and sugar together at medium speed. Beat in the eggs one at a time, beating until smooth after each addition. Reduce the mixer speed to low and beat in half the dry ingredients. Scrape. Beat in the sour cream, the vanilla and the coffee, scrape again, and then beat in the remainder of the dry ingredients.

Scrape the batter into the prepared pan. Bake for 1 hour, or until well risen and a toothpick inserted into the center of the cake emerges clean.

Cool the cake in the pan on a rack for 5 minutes and remove from pan. Let cool completely.

Espresso Swiss Meringue Buttercream

For the Swiss Meringue Buttercream I always use Sweetapolita’s recipe and I added about 6 tablespoon of cold espresso.

Chocolate Glaze
From Pastry Studio

3 oz bittersweet chocolate
1/2 C heavy cream
1/2 t vanilla

I took this recipe for the glaze but it turned out to be way too runny so I ended up adding a lot of chocolate chips. You may use this recipe instead :

Once your cake is frosted, you can drizzle the glaze/ganache.

Techniques I used for the frosting

Crisp corners:

It worked amazingly well, may take longer if you have a little OCD, but anyway the result is very satisfying!

Frost the layers : piping the icing on the layers is way easier!

Good to know

  • You can cut the cake in as many layers as you want.
  • I did a crumb coating : a very thin layer of frosting which prevents the crumbs from getting in the frosting. Then, freeze the cake for about 10 minutes before frosting.


Buttermilk Cupcakes and Raspberry Swiss Meringue Buttercream

Buttermilk Cupcakes and Raspberry Swiss Meringue Buttercream

This is a tribute to swiss meringue buttercream (SMB). Since I tried SMB, I’ve been a little addicted! My last cupcakes were almost all topped with it. Let’s see, I did these

Raspberry cupcake

And these.

Chocolate and raspberry

Oh and these again.

Strawberry on chocolate

I blame Sweetapolita for this one (I totally forgive her though!). Because she did this amazing cake. I dreamt of this cake for a while before trying it. It’s perfect, right? Here is my humble try at her cake : my first ever layer cake. It was delicious (took me forever, but so good!)!

First layer cake

But why this love for SMB?

1. It’s sweet but not too much, very different from the original buttercream.
2. It has a nice structure, very easy to pipe. I know it is used a lot with cakes because of this.
3. Once you’ve done the buttercream, you can add any flavor you want : vanilla, chocolate, lemon, raspberry, strawberry, etc, etc!

Here is my last fall for SMB.

It was for my friend’s birthday. I did raspberry and chocolate SMB on buttermilk cupcakes. This time I loaded my swiss meringue buttercream with crunched raspberries (so much that when I piped the frosting there were some raspberry juice  dropping from the bag! Soooo yummy anyway!). For the chocolate, you just have to melt some chocolate, let it cool a little then add it to your SMB.

I love the recipe from Sweetapolita because it’s light and fluffy and delicious. You can play a little with the quantities, but not too much.

Buttermilk cupcakes recipe from the sweet Amy from Sing for your Supper

Swiss Meringue Buttercream recipe and the How to from Sweetapolita. I prefer her new version which has less butter and less sugar (this recipe is only for 12 cupcakes) :

2.5 large egg whites

1/2 cup plus 1 tablespoons superfine granulated sugar (I use normal granulated sugar)

1.5/4 pound (1.5 sticks) unsalted butter, softened, cut into cubes

1 teaspoon pure vanilla extract

Pinch of salt