Espresso & Biscotti Cupcakes – a delicious recipe with biscotti, eggs, sugar, cold coffee, vanilla, heavy whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a 12-piece muffin pan with paper muffin cups, then crumble the biscotti into the bottom of each cup.
2
Beat the eggs and sugar together in a bowl until light and fluffy, then add the coffee and the vanilla extract. In a separate bowl, whisk 2 1/8 cups of the cream to stiff peaks, then fold into the egg-sugar mixture. Spoon the completed mixture into the muffin cups ensuring that the crumbled biscotti are well covered. Place the muffin tray in the freezer for at least 4-5 hours, or overnight.
3
When ready to serve, remove the tray from the freezer and leave to rest for 5 mins. Next, whip the rest of the cream, then spoon a dollop on top of each muffin. Dust with cocoa powder and serve in the muffin cups.
674
kcal
Calories
59
g
Fat
28
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 24 None biscotti, about 4.25 oz, 2 None medium eggs, 6 tbsp sugar, 6 tbsp cold coffee or espresso, and more.
Yes, Espresso & Biscotti Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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