3 Espresso-Based Desserts For the Coffee Loving Couple

From an all-things-gooey mug cake to crisp shelled macarons and rich, decadent brownies, these espresso-infused desserts are sure to satiate your choco-coffee cravings.

What better way to kick-start your day than with a warm morning cuppa! After all, everyone needs their daily dose of caffeine, right? Duh.

However, what say we turn things up a notch. While the oh-so-viral Dalgona coffee and our go-to cold brew stand to be our morning wake-up staples, what if we chose to infuse aromatic coffee beans into our desserts as well? We shan't lie, it's certainly an idea worth entertaining.

Rich, dark and palatable, an espresso is an indispensable part of most people's daily regimes. And to take this love for espresso to the next level, coffee connoisseurs from Lavazza India share 3 delectable desserts that recapitulate why chocolate and coffee are a match made in heaven.

Espresso Mug Cake

A microwave single-serve espresso dessert in a cup is undeniably the perfect alternative to a bitter espresso shot.


To begin with, choose your mug according to the type of mug cake you prefer. If you want it to puff up over the top of the cup, use a cappuccino mug. Whereas, if you want to dig into the cup, use a latte mug.

· Add a tablespoon of butter to the mug.

· Soften it in the microwave for 10-15 seconds, but don’t let it melt.

· Stir in 2 tablespoons of sugar until fluffy and creamy.

· Now you can add in the egg. Just use half an egg for one espresso cake.

· Next, stir in 2 tablespoons of sour cream or heavy cream and a few drops of vanilla essence.

· Stir in 1/4 cup of flour and 1/8 teaspoon of baking powder and a shot of Qualita Rossa espresso (cold).

· For a crumb topping: in a separate bowl add 1 tablespoon of butter, 2 tablespoons of flour, 1 tablespoon of brown sugar and 1 teaspoon of cinnamon. Mix it well.

· Now back to your mug. Mix up all the added ingredients and add the crumb topping mixture to the mug.

· Place your mug into the microwave. Begin with 1 minute and add on 10-20 seconds, if required.

· Sprinkle some cinnamon and sugar powder and allow it cool down for a few seconds.

· Enjoy your Espresso Mug Cake!

Espresso ‘n’ Cream Brownies

Ultra rich brownies topped with a creamy coffee-enhanced filling and a chocolate glaze.



1/2 cup butter

90 gm unsweetened chocolate, chopped

2 eggs

1 cup sugar

1 teaspoon vanilla extract

2/3 cup flour

1/4 teaspoon baking soda


Single shot of espresso

3 tablespoons heavy whipping cream

1 cup sugar powder

2 tablespoons butter, softened


1 cup semi-sweet chocolate chips

1/3 cup heavy whipping cream


· In a microwave, melt butter and chocolate; stir until smooth. Cool slightly.

· In a small bowl, beat the eggs, sugar and vanilla; stir in the chocolate mixture.

· Combine the flour and baking soda and stir it into the chocolate mixture.

· Spread the mixture in a greased baking pan. Bake at 350° for 25-30 minutes or until a skewer inserted comes out clean. Leave to cool.

· For the filling, take a shot of espresso in cream. Add confectioners' sugar and butter and beat until light and fluffy. Spread it over the brownies and let it refrigerate until set.

· In a small saucepan, combine the chocolate chips and cream. Cook and stir over a low heat until the chips are melted. Cool slightly. Carefully spread the glaze over the filling and let it stand for 30 minutes until set. Next, cut into squares and store in refrigerator.

· Enjoy your Espresso ‘n’ Cream Brownies!

Espresso Macarons

Delectable almond-scented bites that serve hints of coffee in both the macaron and the ganache.



For macarons

4 egg whites

75 g castor sugar

225 g icing sugar

115 g ground almonds

1 shot espresso

For ganache

1 shot espresso

A pinch of salt

150 g dark chocolate

125 ml double cream


· Whisk the egg whites with castor sugar in a clean bowl until they form stiff peaks. Sieve icing sugar and almonds in a bowl to prevent clumps.

· Slowly fold these into the egg white mixture. Incorporate the espresso gradually. Spoon the mixture into a piping bag.

· Cover baking sheets with non-stick paper or baking parchment. Pipe small circles of mixture onto the parchment. Macarons don’t spread too much when baked; leave only a small gap between them.

· When finished, tap the baking sheet on the worktop a few times to help release air bubbles.

· Leave macarons for 20-40 minutes, or until they develop a nice crust; they should be dry to the touch before baking. Preheat oven to 150℃/300℉.

· Heat the cream in a saucepan until boiling, then remove from the heat and add espresso and chocolate (chopped).

· Wait a few seconds for the chocolate to melt, then stir until it forms a shiny ganache. Leave to cool.

· Bake macarons for 20-25 minutes. They should come off the parchment easily when partially cooled.

· When completely cool, spread ganache onto one macaron, then sandwich it with another.

· Enjoy your Espresso Macarons!


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