Espresso Buttercream & Chocolate Coated Coffee Bea Recipe
Copy & Paste into your blog!
This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 License
- 2 eggs
- ½ cup caster sugar
- a pinch of salt
- 250g butter, softened, and cut into 2cm cubes
- 4 tbsp espresso, cooled to room temp
- instant read thermometer
- 80 coffee beans (about 10g)
- 2oz semi-sweet chocolate
How to make Espresso Buttercream & Chocolate Coated Coffee Bea
I made up another batch of chocolate cupcakes, and decided to do proper toppings for these, and I think this makes a delicious combination. This recipe should give you enough buttercream to top all 20 of your cupcakes, unless you're one of those who REALLY likes it laid on thick. Coffee beans are extras, but I like them, and I think they go really well together in the coffee-chocolate theme. For this recipe, I used mocha beans.
- Place the eggs, caster sugar, and salt in the bowl of your standing mixer and stir briefly.
- Bring 1-2cm of water to a simmer in a saucepan, and place the mixer's bowl over it. Ensure that the bottom of the bowl doesn't touch the water.
- Whisk the egg mixture (it would be prudent to use an electric one, unless you're feeling guilty about skipping this week's gym sessions) until the temperature registers 70°C on the thermometer.
- Replace the bowl in the standing mixer, and mix on medium-high speed (I used Speed 6 on my KitchenAid) for 5 minutes, or until cooled to room temperature.
- Reduce the speed to medium (Speed 4 on my KitchenAid), and - with the motor running - add in the butter one cube at a time. It will look curdled and weird about halfway through, but don't worry cos it'll smoothen out again into a luscious mess by the end of it.
- Add in the espresso, mix until fully combined (you might want to scrape the sides down), then turn the speed up to high (Speed 8 or 10 on my KitchenAid) and whip for 1 minute.
It's now ready to be piped/spread on your cupcakes, and can be stored, refrigerated in a sealed container for up to 5 days. If it's hard to pipe just out of the fridge, either zap it in the microwave for 10 seconds, or re-whip it in the mixer for 30 seconds and that should do the trick.
Note: To make vanilla buttercream, just omit the espresso, and add in 2 tsp vanilla extract to the egg mixture in Step 1.
Chocolate Coated Coffee Beans
- Cut the chocolate up into small bits with a serated knife, and place it in a bain-marie. Stir once or twice until fully melted, then give it a good stir with a rubber spatula.
- Drop your coffee beans in, and give it a good stir to make sure each one is well coated.
- Pick the beans out of the chocolate, and let the excess chocolate drip off. I like using chopsticks to do this. Place them on a sheet of greaseproof paper to cool, and place them all in the fridge for about 30minutes or until set. Once its set, you can transfer them to a box (lined with grease proof paper), and keep tightly sealed in the fridge for quite long. No idea how long they last though - I always finish eating them within a couple of days. :)
Note: If you're a neat freak, just use your fingers to mould the bottom of the beans so they're perfectly round. The heat from your fingers should make the chocolate pliable enough. After that, you can pop them back onto the greaseproof paper in the fridge and they'll solidify in a snap.