Category Archives: crème brûlée

Recipe (Super Bowl) Sunday: Chocolate Coffee Cupcakes.

No, I didn’t make a Super Bowl themed dessert. The marketer in me was angry at the rest of me for not taking advantage of this timely social event and making something football-related. The rest of me justified it by saying… “meh.” The Super Bowl just ain’t my scene. Maybe if the Eagles were playing, I’d pay it some attention, but, full disclosure here, I tuned in to watch Madonna, and then went into the kitchen and started baking another un-football-related treat. And now I shall share said treat with you.

For some reason, it seemed like everywhere I went this week, I wound up in a conversation about coffee. A new flavor to try, where to get the best cup, here’s a coffee cheesecake, someone loves coffee ice cream, etc. So, with coffee already on my mind, I figured why not get it on yours, too. What I love most about this recipe, is that it can be made with any type of coffee you desire. I’m a huge fan of the flavored varieties, so I opted for a Creme Brulee coffee. However there are no rules here. Dowhatchalike. :)

Chocolate Coffee Cupcakes.

What you’ll need:

1 3/4 cups sugar

2 cups flour

3/4 cups cocoa powder

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

3 eggs

1/2 cup heavy cream

1/2 cup strongly brewed and cooled coffee

1/2 cup canola oil

2 tsp vanilla

What you’ll do:

Preheat oven to 350. In a large bowl, whisk together sugar, flour, cocoa, baking soda, baking powder and salt. In a separate bowl, beat the eggs until blended. Add cream, coffee, oil, and vanilla. Slowly fold the dry mixture into the wet mixture until well incorporated. Grease or line muffin tins, and fill evenly with batter. Bake for 18-20 minutes,  or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Makes 18-24 cupcakes.

Vanilla Coffee Frosting.

What you’ll need:

1 cup shortening

2 ½ tablespoons strongly brewed and cooled coffee

1 teaspoon vanilla extract

4 cups confectioners sugar

What you’ll do:

Cream together shortening, coffee, and vanilla. Add confectioners sugar, one cup at a time, mixing well after each.

Sprinkle with dark chocolate shavings. Enjoy with your morning….coffee.


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I’ll have the burnt cream, please.

Everything sounds better in french. It’s just a fact. Au revoir (goodbye), petit dejeuner (breakfast), boulangerie (bakery)…heck even Je viens de vomi (I just threw-up) has a nice ring to it when spoken in the most romantic language on earth. Such it is with Crème brûlée.

Crème brûlée means “burnt cream.” We made it in class this week, and every time I mentioned to someone that we made it, their response was some form of “MMMMM…That’s my favorite dessert.” And it really is one of the best desserts around, with its rich creamy inside, and crispy top. You can’t go wrong when you order it at a restaurant – I’ve never met a Crème brûlée I didn’t like.  

But what if instead, as you were sipping your apéritif (after dinner drink) and perusing the dessert menu, listed among the likes of Sacher Torte, Napoleon, and Tart Tatin was “Burnt Cream.” Would you even consider ordering that? I bet you’d pause on it, wonder what possibly could be so great about that, and move on, while maybe even begin questioning the credibility of the establishment. But with just a quick switch to French, you’ve got yourself a Crème brûlée.

lost in translation.

So next time you’re at a restaurant, and you wonder why all the desserts are in french and you can barely pronounce them, just think of burnt cream.

Speaking of pronunciation and Crème brûlée, for some reason my mom has never been able to pronounce it properly. Instead of saying “Crem brew – LAY,” she says “Crem BREW-lee.” I bet she says it right from now on, though. ;)


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