#coffeechocolatecombo

The coffee and chocolate in these Cowboy Cactus Cupcakes taste great together, and the desert theme is fun. Great for people who like coffee and sugar!

Ingredients: 1 box of chocolate cupcake mix. 1/2 cup of brewed strong coffee, cooled. 1/2 cup of vegetable oil. 3 large eggs. 1/4 cup of chocolate chips. 1/4 cup of espresso beans, crushed. 1/2 cup of mini marshmallows. 1/4 cup of cactus-shaped gummy candies. 1 cup of chocolate frosting. 1/4 cup of crushed graham crackers.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with cupcake liners. In a mixing bowl, combine the chocolate cupcake mix, brewed coffee, vegetable oil, and eggs. Mix until well combined. Stir in the chocolate chips and crushed espresso beans into the batter. Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack. Once cooled, frost each cupcake with chocolate frosting. Sprinkle crushed graham crackers on top of the frosting to mimic desert sand. Place a few mini marshmallows on top of the frosting to represent clouds in the sky. Finish by adding cactus-shaped gummy candies as decorations on each cupcake. Your Cowboy Cactus Cupcakes - Kisses + Caffeine are ready to enjoy!

Prep Time: 20 minutes

Cook Time: 18-20

With these delectable cookies, you can indulge in the rich flavors of double chocolate and espresso. The ideal blend of chewy and chocolatey with a hint of coffee to elevate the flavor.

Ingredients: 1 cup all-purpose flour. 1/4 cup unsweetened cocoa powder. 2 tablespoons instant espresso powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup semisweet chocolate chips. 1/2 cup dark chocolate chunks.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt. In another bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth. Add the egg and vanilla extract to the butter-sugar mixture, and beat until well combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Fold in the semisweet chocolate chips and dark chocolate chunks. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

These moist and tender cupcakes are topped with a delicious peanut butter frosting. They taste great with the rich flavors of dark chocolate and espresso. A great treat for people who like coffee and chocolate.

Ingredients: 1 cup all-purpose flour. 1/2 cup dark cocoa powder. 2 teaspoons espresso powder. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup buttermilk. 1/2 cup hot water. 1/2 cup dark chocolate chips. 1/4 cup creamy peanut butter. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 1/4 cup heavy cream. 1 teaspoon vanilla extract. Pinch of salt. Dark chocolate shavings for garnish.

Instructions: Preheat your oven to 350F 175C. Line a cupcake tin with paper liners. In a mixing bowl, sift together the flour, dark cocoa powder, espresso powder, baking powder, baking soda, and salt. In another bowl, cream together 1/2 cup softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients mixture to the wet ingredients, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined. Stir in the hot water until the batter is smooth. Fold in the dark chocolate chips. Fill each cupcake liner 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. In a mixing bowl, beat together 1/4 cup creamy peanut butter and 1/2 cup softened butter until well combined. Gradually add powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat until the frosting is fluffy and smooth. Once the cupcakes are completely cool, pipe or spread the peanut butter frosting on top of each cupcake. Garnish with dark chocolate shavings. Enjoy your decadent Dark Chocolate Espresso Cakes with Fluffy Peanut Butter Frosting!