This is one of our family favorites!It's better not to chop the chocolate that goes into the batter too fine. They will be tasty and have a nice crunchy texture when they are large pieces. Recipe by gurecoco

#Anniversary A twist to the classic Indian dessert, Gulab Jamun by combing it with black coffee to create a fusion cupcake...!

I love the icing on these, it sets really well and tastes delicious!

This is a simular recipe I made with mint chocolate chip ice cream that was so good. I was asked for a version with coffee ice cream, this was the result. I blended a coffee cream with chocolate chip ice cream for a extra creamy and light coffee layer. That is topped with a chocolate layer and whipped cream. For the garnish zi made a simple Chocolate Coffee Toffee Bark, which I posted in my profile.

#bakesCupcakes are favourite for Christmas Party.Nutty taste of walnut-bitter taste of coffee-sweet taste chocochips in cupcakes are perfect confectionery to serve as dessert.

This tart is a great ending to any meal. Creamy coffee flavored pastry cream, silky smooth with a crisp chocolate crust and topped with fresh whipped cream.

I love the aroma, and if you are a coffee lover this recipe is a must. Creamy bites of cream cheese jelly inside this refreshing deliciousness.

I baked this for my son and a friend both of them loved it so much. I felt happy even if it's not coated with the cream. The texture and the taste is so different that you really need to bake it to feel what I felt.

This cake is great for a breakfast or brunch treat. It can be a snack or dessert. Goes great with a good cup of coffee or tea. Added bonus: makes your home smell AMAZING ❤❤❤#cakes

Recipe is originally from Pretty Simple Sweet that I'm still playing around with. Butter cakes are nice and fluffy and have a good buttery backflavor, but oil cakes keep things moist. Coffee also enhances the chocolate flavor and I do love baking with sour milk (not the milk you buy at your regular grocery store). Very intense chocolate flavor!

I've listed a recipe for milk coffee before, but the recipe that I always referred to disappeared. This time I've successfully completed an original recipe, so I posted it.If you decrease the amount of milk to 400 ml (which makes the amount warmed in the pot to be 300 ml) the cream becomes a little harder, so I recommend using it for cream bread or something. Then you should use 70 g of sugar. While heating, it becomes easier to burn so make sure to stir continuously. When you take it off the heat, quickly pour it into a metal tray and cover with wrap. If you don't have a metal tray, an aluminum bowl is fine. If you can, chill the bottom of the tray with ice water and the cream will cool faster. Recipe by Muuko